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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 2,189 views. Print Print Thread
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Scamp
Thursday, July 26, 2007, 2:33am Report to Moderator Report to Moderator

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I sure wish we could exchange tastes of our little projects!

Here is a good website I just found:  http://www.wildfermentation.com  
It is by the author of "Wild Fermentation".  Lots of good reading on the topic!
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Vicky
Thursday, July 26, 2007, 12:32pm Report to Moderator Report to Moderator
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I have bought as much organic veg as I can source locally (we have no garden, sadly) but some of it is not organic - turnips and courgettes(zucchini), is it worth trying to mix them, do you think, or should I play safe and make it an "organic carrot and not much else" experiment?

I have ordered a couple of books on the subject, too, and I will have a look at your link, scamp, thanks very much for that.
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Victoria
Thursday, July 26, 2007, 4:12pm Report to Moderator Report to Moderator

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I went to the website that Scamp provided, and followed a link to this website where we can purchase crocks and jars that discourage the surface mold and slime.  The crock is pretty expensive, but the glass "pickle" jar is very affordable.  The jar has an air release valve so that the lid can be closed against outside air.

CLICK



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.
~Mary Jean Irion

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Victoria
Thursday, July 26, 2007, 4:33pm Report to Moderator Report to Moderator

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Sun Beh Nim
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This perspective on biodiversity within our gut is so insightful, in my opinion:

"By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. Call it microbiodiversity. Your body is an ecosystem that can function most effectively when populated by diverse species of microorganisms. By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology."



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.
~Mary Jean Irion
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Drea
Thursday, July 26, 2007, 6:43pm Report to Moderator Report to Moderator

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There is even talk about the gut as a second brain. I'll have to find out where I heard that; then I'll post a link.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Drea
Thursday, July 26, 2007, 6:44pm Report to Moderator Report to Moderator

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Quoted from Victoria
The crock is pretty expensive, but the glass "pickle" jar is very affordable.  The jar has an air release valve so that the lid can be closed against outside air.

CLICK

Thanks for the link, Victoria. That pickle jar looks interesting. Just what I need! Another jar!  


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Vicky
Thursday, July 26, 2007, 8:21pm Report to Moderator Report to Moderator
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well, the culture has not arrived yet, but I read that using celery juice meant that no salt was needed in the brine so I have made a batch with juiced celery.  It took ages - amazing how many veggies fit into a jar when all packed down.  They look pretty tho.  Just hoping they do not rot.....3 days 'til my first taste....those jars look good, I must admit I do find the thought of scraping mould off the top of my food quite off-putting.
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Lola
Thursday, July 26, 2007, 8:26pm Report to Moderator Report to Moderator

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worth trying out!


''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
Thursday, July 26, 2007, 10:09pm Report to Moderator Report to Moderator
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Drea - yes the gut is your 2nd brain - my GI has told me that also I have read it in a book I have by Dr. Mehemet Oz (also I believe he said it on Oprah also...)

I am so excited about my new fermented veggies, I can't wait for them to be done!  I am impaitient.

Scamp - yes, too bad that we can't exchange our recipes by mail!  !

Victoria - thanks for the link for the jar, it is pretty cool.  I may invest in that at some point.  It looks like the one mentioned in the "Wild Fermentation" book that I just picked up.  

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elliefeldman
Saturday, July 28, 2007, 12:16am Report to Moderator Report to Moderator
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Another interesting book I have called "macrobiotic cooking by Aveline Kushi" has a section called "pickles" - but it is not pickling in the sense of the way we think of pickles - she refers to using veggies and sea salt in crocks/glass jars as pickles.  There are some interesting recipes in that chapter and also some ideas/ways that it is done.

I have had this cookbook for years and looked up "kim-chi" in the index and didn't find much, but lots in the "pickles" section - I would refer to the recipes more as "fermenting".

I may have to try some of those recipes once I get good at doing this!
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Vicky
Saturday, July 28, 2007, 7:30pm Report to Moderator Report to Moderator
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Thanks for that pointer, Ellie I'm going to look at macrobiotic diet books in the library too!

My celery juice jars are fermenting away like crazy - one had even started to escape this morning so I had to get the top off and scoop some out! I had to taste it even though its a bit early - tasted pretty good for carrot mush thats been sitting in celery juice in a cupboard for a couple of days!

Also am attempting to make rice milk kefir - if it works I want to make 'cheese' out of it but not sure of this is possible with rice...........if anyone knows or has any advice on making kefir cheese with rice milk or soya milk please shout up.
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Drea
Saturday, July 28, 2007, 11:39pm Report to Moderator Report to Moderator

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Quoted from Vicky
Also am attempting to make rice milk kefir - if it works I want to make 'cheese' out of it but not sure of this is possible with rice...........if anyone knows or has any advice on making kefir cheese with rice milk or soya milk please shout up.

I have a book called "The Ultimate Uncheese Cookbook" by Joanne Stepaniak. I've never made anything from the book, but the recipes look interesting.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Lola
Sunday, July 29, 2007, 4:47am Report to Moderator Report to Moderator

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I believe draining the kefir with a weight on top might work.


''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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Vicky
Sunday, July 29, 2007, 4:37pm Report to Moderator Report to Moderator
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thanks for the help Lola and Drea - the kefir is not thick enough to strain as yet, but I'm hoping....

The uncheese book has good reviews on amazon so I might try that out too.
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Ronagon
Sunday, July 29, 2007, 9:57pm Report to Moderator Report to Moderator
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You know, these kinds of differences between types O and A truly fascinate me.  

It absolutely amazes me how you guys really are thriving on this food...
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Drea
Sunday, July 29, 2007, 10:23pm Report to Moderator Report to Moderator

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Quoted from Ronagon
You know, these kinds of differences between types O and A truly fascinate me.  

It absolutely amazes me how you guys really are thriving on this food...


It is interesting. I simply cannot digest red meat. It sits like a rock in my stomach.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Vicky
Monday, July 30, 2007, 11:52am Report to Moderator Report to Moderator
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It amazes me too, Ron-o-non!

I tried the rice milk kefir today, its obviously never going to be thick enough for cheese (not enough fat, I guess) it did taste like champagne! felt a bit decedant sipping it at 11am (took my mind off rotten earache for a minute, though!) Going to try soya next, with a view to the cheese idea.

'Wild Fermentation' has arrived, so I'll have a look at that.  Shame I have to go back to work tomorrow!!

Also, the celery fermented veggies are about ready for the fridge already, quite tangy and pleasant really also no mould - yippee!
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ruthie
Monday, July 30, 2007, 3:07pm Report to Moderator Report to Moderator

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Well I am about to throw in the towel...
Give up the ghost...

My latest batch has been sitting in the dark cupboard for 5 days, and there is not a sign of fermentation.

namaste
ruthie


arrived on planet earth 1928ad/began btd 2001ad
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Vicky
Monday, July 30, 2007, 6:46pm Report to Moderator Report to Moderator
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aw, Ruthie, sorry to hear that,

I wonder why it is not fermenting, I have read so many recipes, with or without cultures, with or without salt, with water, with juice, it would seem you can make them in so many ways.

Are they quite cold in their cupboard?   Also I did read somewhere that more salt used takes longer to ferment (also less likely to mould).
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Scamp
Monday, July 30, 2007, 11:00pm Report to Moderator Report to Moderator

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Ruthie, don't give up!  Have you tried using a culture yet?  I just returned from a weekend trip and find the batch I left sitting out is just fine.  Great, I have another week's fermented veges all ready, and now I need to get another one started for next week.

Ellie, how is you batch coming along?  Have you tasted it yet?

Your post is funny, Ron-O.  I guess many of the posters on this thread are Type A.  Yup, we need our friendly bacteria!
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ruthie
Tuesday, July 31, 2007, 12:27pm Report to Moderator Report to Moderator

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Scamp..I inquired about culture at local HFS, but they did not have any.  Since so many people seem to be having luck with salt, that is only way to try to do it.
I suppose I could order culture...but hey I barely know how to get on and off this puter.
namaste
ruthie


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elliefeldman
Tuesday, July 31, 2007, 4:18pm Report to Moderator Report to Moderator
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Scamp - just opened up the current batch this morning - it is wonderfully tangy!  I love it - it worked so well to use the sliced zuchinni's instead of cabbage rolled on top.  My mixture is wonderful!!!!  

On some of the jars I also used carrots to hold down the mixture - those taste really good.

The carrots and zucinni's that I put on top really taste like those "Bubbies pickles" that I occasionally buy at my HFS (vinegar free).  

LOVE it!  And yes these do amazing things for my gut.  I have to admit, I would be a little afraid to do it without the culture starter though.

This type A needs an excessive amount of friendly bacteria to keep her Crohn's and Lupus in check.

I can't touch red meat or pork with a ten foot pole - last time a had (1) hamburger it was enough to trigger a Crohn's attack (gut was already stressed) and put me in the hospital for 5 days (over Xmas too!!)  I have NOT touched red meat since.  I cook it for my O+ daughter and that is it.  

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Drea
Tuesday, July 31, 2007, 4:21pm Report to Moderator Report to Moderator

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Quoted from elliefeldman
Scamp - just opened up the current batch this morning - it is wonderfully tangy!  I love it - it worked so well to use the sliced zuchinni's instead of cabbage rolled on top.  My mixture is wonderful!!!!  

On some of the jars I also used carrots to hold down the mixture - those taste really good.

The carrots and zucinni's that I put on top really taste like those "Bubbies pickles" that I occasionally buy at my HFS (vinegar free).


Ellie, I'd love to get a blow-by-blow recipe of how you made these last batches. I love pickles, but rarely buy them because of the price of vinegar-free varieties.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Vicky
Wednesday, August 1, 2007, 8:59pm Report to Moderator Report to Moderator
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Can I ask those that use cultures for their veggies whether you use a fresh culture each time or can you transfer some like you do for yoghurt and kefir to start off the next batch?  I am going to make a cultured batch next to see the difference in taste between the celery juice one and a cultured one.

I got some curd cheese out of my soya kefir too! It tasted a bit chalky, but mixed with garlic and fresh coriander and served with salad leaves and walnuts, was pretty good.

Ellie - your latest batch sounds wonderful!

I can't wait for my day off so I can get shredding in my kitchen!!
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Lola
Wednesday, August 1, 2007, 9:27pm Report to Moderator Report to Moderator

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did you first make the soy milk and then added the kefir?
or did you use commercial soy milk?
or how did you use the soy for your kefir cheese?


''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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