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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Fermented Veggies
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Fermented Veggies   This thread currently has 2,425 views. Print Print Thread
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Scamp
Sunday, July 22, 2007, 4:39pm Report to Moderator Report to Moderator

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Tomatilla I., come to California and see me, and I will give you some wonderful fermented elixir!  By then, I will be a pro at making the stuff.  
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Scamp
Sunday, July 22, 2007, 4:40pm Report to Moderator Report to Moderator

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Lola, I will let you know in about a week.  I am having a lot of fun with this fermenting!
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Lola
Sunday, July 22, 2007, 4:48pm Report to Moderator Report to Moderator

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thanks Scamp!

Isa, after you are done with Scamp and are full of her elixir you can fly down to me!


''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
The harder you are on yourself, the easier life will be on you!
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elliefeldman
Monday, July 23, 2007, 12:15am Report to Moderator Report to Moderator
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Scamp - what mixture of veggies did you use to culture this batch?  I am kinda at a loss to culture next, my last culture came out well, but I used cabbage as the main base and can't really eat it....

Can you give me the recipe of what you used??
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apositive
Monday, July 23, 2007, 1:17pm Report to Moderator Report to Moderator

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Ee Dan
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Scamp, the flavor can improve with aging, so, if a batch doesn't hit your fancy, put it in the back of the fridge for a month or so.


INTJ
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Scamp
Monday, July 23, 2007, 1:51pm Report to Moderator Report to Moderator

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Elliefeldman, the vege mix that I really like included turnips, carrots, celery, parsley, and I believe some tarragon.  I don't remember the portion sizes as it doesn't seem to matter.   At first it seemed too tangy for me, but now it is my favorite so far.  Yesterday I tried my batch with beets, but it is so very sweet.  I missed that very tangy taste!  

Apositive, your suggestion of letting it age may help out my beet batch.  However, at the rate I am eating this stuff, it may not last long enough for my new batch to ripen up!

So, today I am going to make another turnip batch.  I've got some zuchinni and green beans from the garden I may toss in also.  

It's interesting, Ellie, that my first batch was also cabbage-based and I didn't eat it.  I ended up giving it to my sister, Type B, who still hasn't eaten it.  She doesn't have the digestive troubles that I have so is not so motivated to try it.
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elliefeldman
Monday, July 23, 2007, 10:12pm Report to Moderator Report to Moderator
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Scamp - thanks for the mixture.  I too gave my batch to my mom who can eat cabbage.  I am using the "body ecology diet" culture starter.  I have serious digestive issues - I have Crohn's disease - actually I am technically in remission - but the remission came from medicine, I took myself off the meds (with drs. approval) and am keeping my Crohn's in remission with diet and probiotics at this point.  

I believe that I will attempt to make some fermented veggies with your mixtures that you recommended.  Did you only  use salt or did you use culture starter to make them?
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Scamp
Tuesday, July 24, 2007, 12:09am Report to Moderator Report to Moderator

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You are welcome, Ellie.  I too am using the "Body Ecology Diet" within the Type A ER4YT framework as I tested positive for Candida.  Digestion has been a challenge for me also.  It has been a real incentive to make this fermented stuff work!

I have made five batches now with the Body Ecology Culture and one batch with salt.  The salty batch worked okay and tastes good on pasta where I like extra salt anyway.  However, I prefer the culture-started batches as they are not salty.  And, I feel more certain they will be a friendly culture.  I need to practice some more with the salt starter.

I made two batches with beets as the main ingredient.  I thought I would really like them as they are sweeter, but I've gotten accustomed to the sourness of the turnip batch!  Today I got another turnip batch going, with lots of other stuff I found in the garden and the fridge.

Have you come across the book "Wild Fermentation?"  by Sandor Ellix Katz?  I think I first saw it mentioned on this site.  It is full of great fermenting information.
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elliefeldman
Tuesday, July 24, 2007, 12:07pm Report to Moderator Report to Moderator
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Scamp -  have not seen the book "Wild Fermentation" anywhere, I am going to my HFS today and will look for it there.  I have heard it mentioned here and most other cultering sites.  I will attempt to make another batch soon.  I have tons of fresh veggies around here - carrots, zuchinni, herbs etc from the garden.  

Thanks for the input!!
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apositive
Tuesday, July 24, 2007, 12:55pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from elliefeldman
have not seen the book "Wild Fermentation" anywhere, I am going to my HFS today


It is available at online bookstores (amazon, barnes/nobles), if you don't find it elsewhere.


INTJ
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elliefeldman
Tuesday, July 24, 2007, 3:34pm Report to Moderator Report to Moderator
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Found the "Wild Fermentation" at my HFS today, and it was 20% off so even more of an incentive to buy it.  They are fermenting alot of different foods in this book - vegetables, yogurt, cheese, sourdogh breads, miso, tempeh and even beer and wine.  It looks like it will be an interesting read.

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Vicky
Tuesday, July 24, 2007, 8:29pm Report to Moderator Report to Moderator
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Hi everyone,   I am new to all this fermented veggie stuff, but if it helps get rid of candida I will give it a go! I am missing fruit so much, but know when I do give in and eat some I get all weak and wobbly for a few days.

Am i reading right that you can cover with water but don't have to? and, how small do you cut the veggies, please, - I mean do you shred them with a grater or peeler, or slice/chop. And does anyone know if are there concerns within the BTD about the saltiness of this food?  Thanks for any help you can give
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Scamp
Tuesday, July 24, 2007, 10:07pm Report to Moderator Report to Moderator

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Hi, Vicky.  I have been using a culture starter from BodyEcology.com rather than salt as the starter.  I have one batch done with salt, but prefer the others with less salt.  Eating this fermented mix has really helped me since I also tested positive for Candida.  I believe there are instructions for fermenting on the BodyEcology.com site.  I have been using a food processor to chop up my veges.  They come out really chopped up small.  I do it this way because it is so fast.  I don't know about BTD concerns about the salt; I am just so trained to keep it low that I try to automatically.
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elliefeldman
Tuesday, July 24, 2007, 11:26pm Report to Moderator Report to Moderator
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Vicky,

I also use a food processor to chop/shred all my veggies.  I also buy the culture to ferment the veggies.  

bodyecology.com does have instructions.  I use Mason Jars with screw top lids to put my veggies in.  I have used sliced zuchinni instead of cabbage rolled up or stacked to put on top of the veggies to hold them down, then I just put the lids on the jars and ferment them in the closet for about 7-9 days.  

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Scamp
Wednesday, July 25, 2007, 2:08am Report to Moderator Report to Moderator

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Oh!  I never thought of putting zucchini on the top of the veges!  I will have to try that next time.  Do you toss out the zucchini afterwards, or use it?

Also, I thought that Mason Jars with screw tops were to be avoided because when the mix expands, it can break the jar.  I thought I read somewhere that the clamp-type jars let air out, but not in.

This is a learning process, and I've sure learned a lot!!  I'm not very hungry tonight, so my supper is 1/3 cup fermented veges on a dab or rice, with a bit of goat cheese.  Nice!
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Vicky
Wednesday, July 25, 2007, 9:41am Report to Moderator Report to Moderator
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Thanks for the help and encouragement Ellie and Scamp, going to bodyecology.com right away!
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Vicky
Wednesday, July 25, 2007, 10:47am Report to Moderator Report to Moderator
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Brilliant!

Have found UK supplier of veggie culture stuff and they are posting it right out to me...now I need some jars......and lots of yummy veg......I also bought the trial size Kefir culture to try in rice or soya milk......my husband will go nuts, I am turning into a yogurt-making veggie health food nut again......with knobs on this time....I can just see his face......when we have jars of fermenting milk and vegetables all over the kitchen....
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Scamp
Wednesday, July 25, 2007, 3:42pm Report to Moderator Report to Moderator

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How funny, Vicky!  Your kitchen will look like a laboratory like mine.  Which reminds me, I am going to try doing soy milk/kefir culture.  I had forgotten about trying it with soy.  Thanks for the reminder!
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elliefeldman
Wednesday, July 25, 2007, 4:53pm Report to Moderator Report to Moderator
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Scamp - yes, I tried sliced zuchinni's and also baby carrotts to put on top of the veggies this time, I figured I would try it and see how it works!  I will have to let you know.  

I do use the mason jars - they are what is recommended by BED in their "resource" page.  I did have some "leakage" out of the jars - I used the lids with the seals and then rings.  They didn't explode at all.  I have never heard of them exploding.  I have a clamp down type container (1 gallon size) but I haven't used it - I would rather use 4 mason jars with lids so that I can sample the jar as I go along - that way if I want to let the next jar sit longer I don't have to try to repack it - I would just let the next jar sit as it is.  so each jar can sit as long as I want it to.  I did learn the hard way when I opened my first jar ever - the liquid was like a shook soda bottle coming out all over the place.  So now I use a towel over the top to open them and also open them in the sink!  

Vicky - glad that you found a source for the culture!  Good luck and have fun.  
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Scamp
Wednesday, July 25, 2007, 5:20pm Report to Moderator Report to Moderator

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Hmm, that sounds like a good idea to use four quart jars rather than one large one.  I may give that a try.  

Here is something else I was wondering about.  It looks like the veges expand for awhile (maybe 2 days) then shrink down again to their original size.  When they shrink back down, is the major fermenting finished?  Would all the benefits be there, or does one get more benefits by waiting longer for further fermentation?

My last batch (large!) has settled back down and the top is starting to turn brown as it is open to the air (inside the container).  I wonder if it is too late to go put some zucchini on top of it, or if I should refrigerate it....  Or could I repack it into smaller containers with zucchini on top and leave it outside the fridge to ferment longer?

Still learning.....
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Victoria
Wednesday, July 25, 2007, 7:16pm Report to Moderator Report to Moderator

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Hmmm,
I haven't checked in on this thread in a while, and it is getting interesting!    I'm wondering about the timing also, and how to tell without tasting if it is ready to start watching carefully.

I used the Body Ecology Kefir grains a few times with goat milk and it was really quite good.  Kind of like a cross between thin yogurt and champagne!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Scamp
Wednesday, July 25, 2007, 9:32pm Report to Moderator Report to Moderator

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Okay, so I got impatient!  I went and repacked my large batch into a large jar, then put a few slices of zucchini on the top.  It tasted somewhat tangy, but I really don't know if it is "done" or not.  So, I'll give it another day or two and see what happens.  The excess that didn't fit into the jar I put in a smaller jar and put in the refrigerator.  I hope that repacking the whole thing doesn't upset the friendly bacteria!
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morelife7
Wednesday, July 25, 2007, 11:06pm Report to Moderator Report to Moderator
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Did you use organic veggies?  Veggies from Wal-mart have always rotted on me.......:^(
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Scamp
Wednesday, July 25, 2007, 11:12pm Report to Moderator Report to Moderator

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Happily there are no Wal-Marts near me!  I used organic veges from my garden and from the local health food store.  
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elliefeldman
Thursday, July 26, 2007, 1:07am Report to Moderator Report to Moderator
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same here - I use all organics fresh from the garden.  My current batch contains - yellow squash, zuchinni, carrots, turnips, onion, fresh herbs, ginger and garlic.  Everything was picked just within a day or 2 so it is fresh.  

I don't know if you can tell from looking at it, I go by the days rule - i.e. I let them ferment for at least 5 days and then taste from there.  Last time I tried one jar after 5 days and decided it seemed to "fresh" um, not fermented enough - the 2nd jar I tried after about 8 days and it was better tasting.  This time I am going to let the veggies sit for at least 7 days before tying them - I think 5-7 days is recommended in the BED book and website.  I haven't really had a chance to read my new book "wild fermentation" yet.  I hope to read through it soon though!

I
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