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Fermented Veggies   This thread currently has 2,179 views. Print Print Thread
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Scamp
Tuesday, July 17, 2007, 1:37pm Report to Moderator Report to Moderator

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Well, I have returned from my trip to the Netherlands, and returned to eating my new experiment of fermented veges.  I'm hesitant to get too excited, but my digestion sure seems better!  I have been eating about 1/3 cup with every meal as recommended in "The Body Ecology Diet".  (Okay, they say at least 1/2 cup, but I'm trying!  It is a bit challenging to have pickled veges on pancakes for breakfast, but I just did.)  I had tested positive for candida before my trip.

So a friend asked what Dr. D had to say about fermented food.  I looked it up in "Live Right" and found a couple of pages on the topic, starting on page 193, directed toward Type A.  I remembered reading it some years ago, but did not know how to proceed culturing veges.  

My third batch is fermenting now, and I'm about to get another one started.  However, I have some beets to use up, and wonder if a red batch would be, well, visually edible?  Has anyone done a batch including beets?

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JamieB
Tuesday, July 17, 2007, 4:06pm Report to Moderator Report to Moderator
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No I have never used beets. But Koreans eat fermented veggies with every meal too they call it Kim Chi. Its really quite tasty when you get the right spice  combo, try lots of garlic and ginger.
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apositive
Tuesday, July 17, 2007, 4:19pm Report to Moderator Report to Moderator

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Scamp, don't get down on yourself about eating less than 1/2 cup.  Start slowly is the recommendation I hear most often, to let your system get used to the change.

One writer in the early part of the 20th century (Howell, I think his name was) thought increasing enzymes was the answer to just about every health problem.  Now he was mostly recommending more raw fresh veggies and fruits, but fermented foods accomplish the same thing.

I tried a batch of beets last year  that did not turn out to well, but I'm going to try again.  (I LOVE beets!)


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Colleen
Tuesday, July 17, 2007, 4:34pm Report to Moderator Report to Moderator

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I've not read those pages in Dr. D's Live Right book, so thanks for the heads up on where to find the info.  Hmmm, but you say it's directed toward A's.  I sometimes eat store bought fermented veggies and want to try making my own.  The ones I buy have been made without anything harmful added.  I found them a little tough to eat and I guess that's why I didn't get into making my own.  I will have to dig back into that jar and start eating them 3x a day.


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OSuzanna
Wednesday, July 18, 2007, 12:03am Report to Moderator Report to Moderator

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You guys can have my beets, glad they won't go to waste


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Drea
Wednesday, July 18, 2007, 1:10am Report to Moderator Report to Moderator

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One of my favorite dishes used to be balsamic roasted beets; now I just eat them plain. Fermented beets might be good, too.


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Henriette Bsec
Wednesday, July 18, 2007, 8:30am Report to Moderator Report to Moderator

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Kyosha Nim
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Fermented ginger/carrots are really good
- Havn´t tried beet - but was planning to try them this autumn when my beets are ready- I have sown:
yellow, small round dark black beets and a more normal one.


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Victoria
Wednesday, July 18, 2007, 8:31pm Report to Moderator Report to Moderator

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We ate lots of pickled beets when I was a kid.  They were the traditional vinegar pickled beets, so it is not the same thing, but the basic idea is sound, I believe.  They were a beautiful burgundy color and richly flavored.

I would think that better results would come from young, smaller beets.



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Scamp
Thursday, July 19, 2007, 3:54am Report to Moderator Report to Moderator

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Well, I have prepared two batches of vegetables to ferment, both including beets.  For anyone experienced at fermenting I have a couple of questions:

1) There seems to be two ways of packing the jars.  One is to put cabbage leaves on the top to fill the air space, the other is to put a plate with a weight on it on top.  I have been using jars with clamp lids, and do not use cabbage as I am Type A.  So, I have just left empty space at the top and tossed out any brown looking veges on top when fermentation is done.  Anybody have a better way of handling this?

2) My second question is that it seems that air spaces develop in the jar during fermentation.  As I am not using a weight on top, should I open the jar and manually press down the contents during fermentation, or just leave the air pockets?

Thanks for any insights!
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Henriette Bsec
Thursday, July 19, 2007, 7:26am Report to Moderator Report to Moderator

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Scamp I have never made so large servings that I needed to store it for a longer period so I don´t know if it matters.

I use a sterile flot stone (boiled)  that fits my glass jar to keep my carrots down- before I put the lid on.
If I have used a large jar I have used small plates that fitted into the jar as well.
I think it is pretty important that the veggies tsay under the brine- to avoid bacterias.

Quoted Text
We ate lots of pickled beets when I was a kid.  They were the traditional vinegar pickled beets, so it is not the same thing, but the basic idea is sound, I believe.  They were a beautiful burgundy color and richly flavored.

I would think that better results would come from young, smaller beets.

Victoria I still make theese with cidervinegar and sugar- dill and horseradish to keep bacterias away- yummit with meat
- But I was thinking to try them the oldfashioned way without vinegar.


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Thursday, July 19, 2007, 1:38pm Report to Moderator Report to Moderator

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Quoted from Scamp
One is to put cabbage leaves on the top to fill the air space


Scamp, I have never heard this one; I always heard that some (about an inch in a quart jar) air space must be left empty.  What you are doing now is fine, or get a stone or other weight as Henriette recommended.

Quoted from Scamp
2) My second question is that it seems that air spaces develop in the jar during fermentation.  As I am not using a weight on top, should I open the jar and manually press down the contents during fermentation, or just leave the air pockets?


You mean kind of like the carbonation you see in soda pop?  In any event, I have opened the jars to release air/gas/whatever it is and I have left them . . . don't think it has made any difference.


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ruthie
Thursday, July 19, 2007, 3:33pm Report to Moderator Report to Moderator

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Well I did something wrong.  My first attempt at fermenting was a bust.  Mine merely rotted.
So I am getting some good answers here.  I did not seal mine in a jar.  I will try that next with a rock on top and air space.
How much salt per jar?
Would someone please chime in...
namaste
ruthie


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Lola
Thursday, July 19, 2007, 3:42pm Report to Moderator Report to Moderator

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someone posted these instructions a while back.......
Quoted Text
fermented veggies
kimchi
made out of radish or any kind of vegetable
that is beneficial or neutral for you. Mixed
with salt, raw garlic, ginger, green onion,
and hot pepper flakes if you can do them. Mix
them together and put in a clean jar, remember to push the veggies down to eliminate as much air as possible, in the fridge and in a couple of days to a week it will start to ferment and taste great. I like it young and not so sour but you can keep it for about a month, or longer in the refrigerator. I have made lots of very good kimChi and its really easy. I am now planning on making a kimchi with just beneficial veggies like kale, kohlrabi, swiss chard, and broccoli

all the liquid that forms is from the
vegetables them selves. I usually start by
bathing the veg in a salty brine about like
sea water, then drain and add the spices and
usually it doesn't quite have enough salt so I
add some more before putting in a jar. You
want to make sure there is enough salt to
preserve the veg. When it starts fermenting
the veg releases some of the water contained
within because of the salt and that liquid
will fill any leftover air pockets. If you
don't provide enough salt in the beginning then
the kimChi will taste flat and tasteless.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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ruthie
Thursday, July 19, 2007, 4:07pm Report to Moderator Report to Moderator

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Thanks Lola...I guess the amount of salt depends on your tast buds.
namaste
ruthie


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Thursday, July 19, 2007, 5:15pm Report to Moderator Report to Moderator

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ruthie, Don't get discouraged.  Many first efforts don't work for some reason, mine included.

The general purpose recipe I use is to put four tablespoons of salt (good salt) in a sterilized quart jar (make sure everything you are using - knives, cutting board, etc. - is VERY clean); add spices and other flavours; then pack the jar tightly with your primary vegetable(s) leaving a one inch space at the top; cover with water (best water you can come up with) again leaving a one inch space at the top.  Leave at room temperature (hopefully around 75 degree F) for two to three days.  You will see bubbling begin.  Transfer to cold storage or refridgerator.


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Scamp
Thursday, July 19, 2007, 8:24pm Report to Moderator Report to Moderator

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Hmmm, do I just go outside, maybe in the river bed, and find a rock that fits inside my jar?  It sounds, well, not quite right to put a rock in my food!  Does it matter what kind of rock?  I guess that might work because you could still clamp the jar shut.  I have to talk myself into this part!

Another question, does it matter if the fermenting jar is left on the counter in the light, or does it need to be in the dark, maybe wrapped with a dark cloth?

ruthie, I have a batch we are going to taste tonight that looks rotted.  I have been using a culture starter, but in this batch I just tried using salt, and probably not enough.  

My kitchen is starting to look like a laboratory!
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Thursday, July 19, 2007, 8:33pm Report to Moderator Report to Moderator

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I cover the jars . . . I seem  to recall reading somewhere that that was better.


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ruthie
Thursday, July 19, 2007, 9:28pm Report to Moderator Report to Moderator

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I will use 4T salt and put mine in the pantry which is dark...heres hoping!!
namaste
ruthie


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Lola
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apositive,
your instructions sound very easy to follow! thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Henriette Bsec
Friday, July 20, 2007, 6:23am Report to Moderator Report to Moderator

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Rocks: well I have used granite- but I don´t think you have got this rock in US...
I wouldn´t use a soft stone with lots of lime- due to the acid inviroment.

do you have an oldfashioned teacup or a small bowl- that might fit into the glass- that could put pressure on the veggies to keep them down.


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ISA-MANUELA
Saturday, July 21, 2007, 2:57pm Report to Moderator Report to Moderator
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 no fermented thingies for me......get the same feeling and results as for sourkraut ...very bääääää .......
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lola, it really is quite easy . . . just take a little organization (which is NOT my strong point, unfortunately).


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Lola
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Scamp
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Well, surprise!  The batch I made with salt that I thought was no good, turned out just fine!!  However, I prefer the batch made with the culture starter as it is not so salty.  I like the salty batch on pasta or veges that need salt anyway.

I just returned from a garage sale where I purchased my first crock.  So I will try Henriette's suggestion of a teacup or bowl that will fit into to top of the crock to weight down the veges.  

I am continuing to eat 1/3 to 1/2 cup of my fermented veges at each meal.  I cannot believe how much better I am doing.  This is like a magic elixir for me!  Plus, it is less expensive than a lot of enzymes and acidophilus.
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Lola
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let us know how your process turns out in your crock.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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