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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 2,181 views. Print Print Thread
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Vicky
Thursday, August 2, 2007, 4:16pm Report to Moderator Report to Moderator
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Hi Lola,

I used unsweetened commercial soy milk (the longlife one) added the kefir culture at room temp, shook up in glass jars and left it for a few days until 'separated' - I think it took about 3 days. Then strained with a sieve and muslin and a weight on top, like you suggested, over a bowl in the fridge for another day, and that was it. It's supposed to keep for about 5 days now, I believe.
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Lola
Thursday, August 2, 2007, 4:19pm Report to Moderator Report to Moderator

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right.....


''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, August 2, 2007, 11:58pm Report to Moderator Report to Moderator
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Drea - here is what I do:

1.  Warm up 1 cup of water (filtered) to 90 degrees, add 2 tbls. suger (of some form - honey is what I usually use) and add (1) packet of Body Ecology Culture for veggies.  Let this sit for at least 20 minutes (I do this first because by the time I have gotten everything else ready it has been about 30 minutes or more that it is sitting.)

2. wash all the veggies I am going to use (yellow squash, green zuchinni, turnips, carrots, onion-vidalia, garlic, 2" piece of ginger, couple of handfuls of fresh herbs - cilantro, parsley, dill and basil.

3.  chop up the onion, ginger, garlic and herbs in food processor with blade.

4.  shred the rest of the veggies with food processor shredding blade.

5.  Mix all together well in a LARGE bowl.  I then take 2 cups of this mixture put it into the blender with about 1 cup filtered water and the cup of water with the culture/suger in it.  I blend all this together to make a "brine", sometimes I need to add a bit more water to this "brine".

6.  Add the "brine" back to the rest of the shredded veggies.  Mix together well.

7.  Get my 3-4 wide mouth mason jars ready (these have already been scalded clean in the diswasher) with the sealing lids and rings.

8.  I fill up the jars with the veggies - pushing them down  as I put the mixture in each jar as much as I can.  You can really stuff ALOT in the jars - I leave approx. 2 inches of space on top of each jar.  I then put sliced zuchinni to fill in that 2 inches - pushing down gently as I put each slice on to I get to the top and can't stuff anymore in the jar.  Put the sealed lid and ring on - screw on as tight as possible.  Fill each jar up until you are out of the veggies.

9.  I then put the jars in a huge stock pot that they all fit into - put a towel in the bottom/sides so that when they leak out the towel soaks the juice up.  I put this pot with the jars into my pantry closet on the floor.  This closet is dark pretty much all the time and my house temp is usually about 74-76.  I always leave the jars sit for 7 days before I try them.  I try one at a time and then when they are good I put them in the fridge to keep them from getting fermented too much more.  I don't touch them until I am ready to try them and put them away.  They seem to be best not moved until ready or else they tend to bubble out!

Hopefully this will help and I didn't forget anything!

I have never used anything but culture to make the veggies and I always start with a fresh packet of culture never used "previous mixture" to start a batch.  I don't think it would work the same way yougurt and kefir are made.

Revision History (1 edits)
elliefeldman  -  Friday, August 3, 2007, 12:00am
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Lola
Friday, August 3, 2007, 12:03am Report to Moderator Report to Moderator

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I wonder if adding probiotic powder would ferment the veggies just as well?


''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
Friday, August 3, 2007, 12:57am Report to Moderator Report to Moderator
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Lola - I have often wondered the same thing, but I am not sure.  I will have to read the ingredients in the veggie culture and see what is in it.  
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Lola
Friday, August 3, 2007, 1:25am Report to Moderator Report to Moderator

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Sa Bon Nim
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I was told that adding a probiotic from NAP into your soy or whatever milk does turn it into yogurt....
so perhaps doing some trials with a probiotic capsule or two might work to ferment those veggies!
thanks Ellie for your recipe!
Quoted Text
A+ Secretor
Married to Type A (pretty sure)
Daughter O+

if not so sure, just pretty......he might just happen to be an O
if he s the father of your girl.......


''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!

Revision History (1 edits)
elliefeldman  -  Friday, August 3, 2007, 1:27am
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Vicky
Friday, August 3, 2007, 8:45am Report to Moderator Report to Moderator
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thanks for typing out your recipe, Ellie, its really helpful to have such a detailed account.
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elliefeldman
Friday, August 3, 2007, 3:22pm Report to Moderator Report to Moderator
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Lola - yep, still not sure of what type Hubby is, we have done (1) of the "prick" tests from NAP, but he kinda screwed it up and we were not sure of what it read - looked like A, but not sure.  

We both have recessive O's in both of our parents.  He finally had a physical and I made the dr. put the blood typing on the lab order - so we will find out in another week - or whenever the dr. gets the results.

I am guessing that he may be an A, but would not be surprised if he came back an O since our daughter is an O+, it did floor us at the hospital when they told us her type was O+ when we believed we were both A's - until we did research on both sides and found recessive O's on both sides and understood how that works.

So wait I shall, until we hear, then I can start feeding him properly!  
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Drea
Friday, August 3, 2007, 5:27pm Report to Moderator Report to Moderator

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Ellie, thanks for your step-by-step instructions. I've printed them out and will attempt a batch once I can find some culture...


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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