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Cultured Vegetables  This thread currently has 17,048 views. Print Print Thread
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grey rabbit
Tuesday, August 9, 2011, 9:03pm Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
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You're going for some probiotics Patty, cultured veggies are producing something similar to yogurt. MF yogurt is a diamond for me so I use a little yogurt whey as added liquid, I know for some of you yogurt is an avoid so that doesn't work. I made a half gallon a while back, was a little hesitant about the whole process but they turned out fine and I usually have at least a cup a day - I used carrots and a little broccoli.


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

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Drea
Tuesday, August 9, 2011, 9:20pm Report to Moderator Report to Moderator

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I've tried using whey as a starter, but found that I liked the flavor of the salt-only versions better. Btw, yogurt is a diamond for me, too.


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bluejay
Tuesday, August 9, 2011, 9:55pm Report to Moderator Report to Moderator

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Quoted from Drea
Cultured, or fermented, veggies are vegetables that are allowed to sit out at room temperature once they are covered in salt water. Sandor Katz explains it nicely HERE.

Thanks for the link Drea.  I have been wanted to give it a try, but not daring enough without step by step instruction. Hopefully I'll have some time this weekend to test it out.



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Pixu
Tuesday, August 9, 2011, 10:37pm Report to Moderator Report to Moderator

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I just made some beet kvass (thanks Ruthie   ) and a small jar of cultured beet as well.. I can't wait to have some in my salad    


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Drea
Tuesday, August 9, 2011, 11:05pm Report to Moderator Report to Moderator

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I'm so impatient about waiting for my turnips to finish fermenting; I want them now! tee hee


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Patty H
Tuesday, August 9, 2011, 11:14pm Report to Moderator Report to Moderator

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Are cultured veggies good for O's?  I am assuming yes if Ruthie and Pixu are making/eating them?

They are rich in probiotics


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Drea
Tuesday, August 9, 2011, 11:21pm Report to Moderator Report to Moderator

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Easy-to-Make Fermented Vegetables Boost Immunity and Improve Health

Learn more: http://www.naturalnews.com/027443_vegetables_food_health.html#ixzz1UZp4iY9W

"Healthy bacterial cultures such as Lactobacillus are present in cultured vegetables. The more healthy microflora one has the more the body`s receptors are blocked when exposed to dangerous bacteria and viruses. Fermented vegetables are high in antioxidants and benefit health in many ways, including:

Preserving nutrients and breaking them down into more easily digestible forms
Creating new cultures, which then create B vitamins such as folic acid, riboflavin, niacin, thiamin and biotin
Removing toxins from food: all grains contain phytic acid which blocks absorption of zinc, calcium, iron and magnesium. Soaking and fermenting grains neutralizes the phytic acid.
Promoting digestive health by flooding the intestines with beneficial microflora

Sandor Ellix Katz, author of Wild Fermentation credits fermented foods as being key to his superb health and energy, despite living with AIDS for many years. Many healing diets including macrobiotics and Ann Wigmore`s raw food and wheatgrass diet use fermented foods as a way to regain health. Macrobiotics uses miso - a fermented soybean paste - as well as tempeh and tamari, two other cultured soy products. Ann Wigmore`s diet uses rejuvelac, a beverage made from fermented sprouted grains.

Beneficial bacteria are readily available on vegetables and in the air, so no starter culture is necessary. Simply provide the right environment with:

Unrefined sea salt, which inhibits unwanted bacteria
Liquid, which prevents the vegetables from molding.

Cabbage is often used as the base because it is loaded with the beneficial bacteria required. Other vegetables, such as carrots, scallions, and broccoli, can also be added."


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TJ
Wednesday, August 10, 2011, 3:37am Report to Moderator Report to Moderator

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Quoted from 815
Any tips is appreciated.
I open up a capsule of probiotics and mix into the veggies.  You can just use the "wild" bacteria that are in the air, but adding a probiotic speeds up the process and gives you more control over which organisms are predominant.  Also, use plenty of salt, preferably canning salt.  That will help draw water out for the brine.
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Drea
Wednesday, August 10, 2011, 3:39am Report to Moderator Report to Moderator

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TJ, what a great idea! I hadn't thought of adding a Polyflora to the mix. Next time!


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Patty H
Wednesday, August 10, 2011, 1:47pm Report to Moderator Report to Moderator

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This sounds really great, except I am still somewhat confused.  Cabbage is a black dot for me but sauerkraut is an avoid, as is pickle brine, so I assumed that anything in brine would be an avoid  

Would love to hear some O's comment on this.


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Drea
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Not an O but...I suppose the question is why is brine an avoid? Brine is just salted water, but perhaps the issue is something I'm just not seeing?


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Amazone I.
Wednesday, August 10, 2011, 2:40pm Report to Moderator Report to Moderator

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yup for me the same... no s-kraut or similarities for me either


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ruthiegirl
Wednesday, August 10, 2011, 2:41pm Report to Moderator Report to Moderator

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Hmmm Patty. In my SWAMI, cabbage and sourkraut have always had the same rating. Pickles have always been an avoid, but so have cucumbers. Dr D has yet to evaluate beet kvass or carrot/ginger kraut (or any other lacto-fermented veggies other than the readily available pickled cucumbers and sourkraut) so I don't know how they'd work for you. There might be something else happening in the fermenting process that's bad for you personally, even though the probiotic part is good for everybody and the "whole product" has always worked well for me.

Does SWAMI allow you to have ume plum vinegar? That's the liquid from lacto-fermented ume plums, and since it's evaluated on SWAMI, that might be a way to gauge whether or not the lacto-fermentation itself is a problem for you.

I do know from personal experience (that predates my discovery of BTD) that I feel good when I get enough probiotic foods in my diet, and I don't feel as good when I neglect them. Beet kvass is usually my probiotic of choice, because it ferments in only 2 days and is easier to make than kraut (carrot or cabbage.) I also find it easier to have half a cup of kvass in the morning, rather than trying to remember to include fermented veggies with a meal.

You basically have two choices. You can skip fermented veggies, and get your probiotics from supplements, if you're not comfortable with the experiment. Or you can give it a try and see how beet kvass and/or other fermented veggies make you feel.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Chloe
Wednesday, August 10, 2011, 3:10pm Report to Moderator Report to Moderator

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Ruthie, can I add a Polyflora A to beet kvass?  Would there be any benefits?


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ruthiegirl
Wednesday, August 10, 2011, 3:28pm Report to Moderator Report to Moderator

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I usually innoculate beet kvass with a teaspoon or so of kvass from the previous batch (the first batch after not making it for a while needs a bit longer to ferment, maybe 3 days instead of 2.) I can't see any harm to adding a polyflora A to the kvass, and it would lead to the kvass being high in the probiotics Dr D decided were good for As, plus it should speed up the fermentation a  bit (as much as using a teaspoon of the last batch does.)

The original instructions for kvass (from Sally Fallon, online) called for whey to innoculate the first batch, which I never did, because I turned to beet kvass as a non-dairy source of probiotics.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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deblynn3
Wednesday, August 10, 2011, 3:43pm Report to Moderator Report to Moderator

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I gave credit to GCG for a lemon vinegar recipe the other day, my bad after reading my note it was geminisue. I can't find that thread had to do something about salad dressings. anyway.....


She hadn't tired it and there is no mention of salt. The juice of the lemon is just added to water and placed in the cupboard for 2 weeks. So would it still be cultured? Or does a lemon have to much acid to culture? Has anyone tried this.


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Mayflowers
Wednesday, August 10, 2011, 5:23pm Report to Moderator Report to Moderator
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Quoted from Drea
I just made another batch (first time this year), thanks to your inspiration, Mayflowers . This version has thinly sliced turnips, ginger root, and garlic cloves, plus shredded carrots, and salt. My mixture didn't need any water; that came from the veggies themselves...Mayflowers, did you "massage" the slaw with salt before stuffing into the jar?.


Thanks for the recipe..   I'll try turnips.  Yes, I squeezed and rubbed for about 5 mins. I got some water out of them but not much..    Maybe because it was precut in the bag ??
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Mayflowers
Wednesday, August 10, 2011, 5:25pm Report to Moderator Report to Moderator
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Quoted from ruthiegirl
instead of 2.) I can't see any harm to adding a polyflora A to the kvass, obiotics.

Thanks for the tip, I'm going to try that in the next batch of vegies..

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JJR
Wednesday, August 10, 2011, 5:25pm Report to Moderator Report to Moderator

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Quoted from TJ
I open up a capsule of probiotics and mix into the veggies.  You can just use the "wild" bacteria that are in the air, but adding a probiotic speeds up the process and gives you more control over which organisms are predominant.  Also, use plenty of salt, preferably canning salt.  That will help draw water out for the brine.


I'm not really sure if that's completely how it works.  I think the bacteria actually come from the vegetable itself. (if you don't use a starter of some sort)  Unless you're not putting it in an airtight jar.  I use the canning jars with the rubbler lids.  I think the lactic acid comes from the breakdown of the vegetable.  I think.  Now if you're talking sourdough, that may be the case.  


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Mayflowers
Wednesday, August 10, 2011, 5:32pm Report to Moderator Report to Moderator
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Some of the members here who can have yogurt, use their Polyflora to make it. I haven't done that yet.. that's next for me too.  
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Mayflowers
Wednesday, August 10, 2011, 6:16pm Report to Moderator Report to Moderator
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Quoted from Drea
I'm so impatient about waiting for my turnips to finish fermenting; I want them now! tee hee


I'm afraid to try it..   mine has been on the kitchen counter for a day and a 1/2 now. How long do you keep it out Drea?  Chloe said 3 days.
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Chloe
Wednesday, August 10, 2011, 7:10pm Report to Moderator Report to Moderator

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I'm afraid to try it..   mine has been on the kitchen counter for a day and a 1/2 now. How long do you keep it out Drea?  Chloe said 3 days.


You gotta remember that a jar sitting 3 days on my kitchen counter is a different temperature from 3 days in Drea's kitchen.  

My beet kvass is now on it's third day......I just added one Polyflora.  Going to taste it later....

OK....just tasted it now...still kind of salty.  Not ready Ruthie, right?


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Drea
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Quoted from 815


I'm afraid to try it..   mine has been on the kitchen counter for a day and a 1/2 now. How long do you keep it out Drea?  Chloe said 3 days.


It's warm here, so I usually leave it out between 1-3 days.I tasted the turnips last evening, but they weren't done yet.


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Drea
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I like my fermented veggies on the sour side, so I usually leave them to ferment (culture) longer.


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Mickey
Wednesday, August 10, 2011, 11:40pm Report to Moderator Report to Moderator

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Ruthie,

Is beet kvass allowed on your swami?.  For me it's a black dot avoid.  Are you saying that beet kvass would be considered differently than beets as far as its rating?.  I would love to make beet kvass again, i made it once and stopped because it's a black dot avoid for me.  I think i may have made it when i thought i was an explorer?.  It was so easy to make, i would love to beable to use it as a primary fermented vegetable.

BTW, for any fermenters out there.  I use a potato masher (i don't use it to mash potatoe's) to mash spinach when i ferment it, it really helps get alot of juice out of it for the fermentation process.!  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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