Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Cultured Vegetables
Users Browsing Forum
Googlebot and 7 Guests

Cultured Vegetables  This thread currently has 15,594 views. Print Print Thread
18 Pages « 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 » All Recommend Thread
passionprincess
Friday, August 12, 2011, 1:46am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
You are awesome, Drea!

You can eat kimchee right after you pour the pepper and sauce. Koreans call that "fresh" kimchee. It is less tangy since it is not as fermented. I prefer my kimchee to be "aged" (or sour, as Koreans call it) because I never liked the taste of raw cabbage - both napa and savoy. I think it comes from my mom making us drink cabbage juice! YUCK! She would juice cabbages without anything else and make us drink it as children. We would run whenever we heard the juicer being turned on in the morning.

I am tempted to use jicama to make the white kimchee without pepper powder.

Quoted from Drea
My turnip kimchee is done! It could stand another day, but is good just as it is, too! That took 2 days, but it's been very hot here.




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 175 - 438
Chloe
Friday, August 12, 2011, 1:46am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,166
Gender: Female
Location: Northeast USA
Age: 71
Quoted from 815
eh..I'm not a saurkraut lover.



I am such a sauerkraut lover that I'd gladly call it dessert.



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 176 - 438
passionprincess
Friday, August 12, 2011, 1:48am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
OMG - so am I! I would just put some in a cereal bowl and eat it like salad. I do the same with kimchee these days b/c of probiotics so I do not make it spicy.

I used to eat sauerkraut with everything!

Quoted from Chloe



I am such a sauerkraut lover that I'd gladly call it dessert.





Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 177 - 438
Drea
Friday, August 12, 2011, 1:53am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,536
Gender: Female
Location: Northern New Mexico
Age: 52
I love sauerkraut and really miss it, but I have to say this turnip kimchee is a close second!


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 178 - 438
Drea
Friday, August 12, 2011, 1:57am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,536
Gender: Female
Location: Northern New Mexico
Age: 52
Holy Moley! I just looked at my "shopping card" for my swami (I laminated it and keep a copy on my desk), and I just noticed that cabbage is no longer listed as an avoid! So I looked it up on the .pdf version on the desktop and lo and behold...it's a neutral.

Sauerkraut is still listed as an avoid, but I'm thinking that if I ferment my own cabbage, it's still a neutral! I'm doing the happy dance!


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 179 - 438
passionprincess
Friday, August 12, 2011, 2:06am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Well, most commercial sauekraut is made from vinegar and is not fermented. Maybe that is why it is an avoid. If you can have fermented foods, then you should try it.


Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 180 - 438
JJR
Friday, August 12, 2011, 3:24am Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
Posts: 4,960
Gender: Male
Location: Caledonia, WI
Age: 42
I've been told after 6 months, the cultures start to die.  So.....

I've had some for a pretty good amount of time in my fridge and they still taste pretty well.  Couple of months.  There's been times though that after 2 months I would toss because it would just get a real acidic flavor and feel.  One that didn't sit right with me.  However, I think some of these cultured foods sit for a long long long time before going bad.  

I was reading a book about snipers in Vietnam and I guess the North Vietnamese would bury their Kimchee or what not in a jar in the ground and leave them there for long periods of time before eating them.  It was a mixture of rice and stuff though, so I don't know what they called it exactly.  And our guys would eat them sometimes if they were real hungry.  One guy said he hated the way they tasted but it gave him a lot of energy.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
Logged Offline
Private Message Private message Reply: 181 - 438
Mayflowers
Friday, August 12, 2011, 1:03pm Report to Moderator Report to Moderator
Guest User
What a great thread! Thank you all for all the history and tips!  
I might have been able to keep mine out one more day..maybe next time. I had it on my not dog last night with mustard. It was really good! Much better than the garbage you buy with vinegar. You can feel and taste the love and life force when you make it yourself! My mother used to eat cabbage saukraut out of a can and thought it was good for her..

IDK... TJ, I only have bok choy. Cabbage and saurkraut are an avoid. I hope that doesn't also mean fermenting other vegetables.   I need my SWAMI updated. I got it from Dr. D when he first introduced the program. There's been a lot of foods added since then. Nappa Cabbage isn't listed. Just "Cabbage"  I wonder if that includes Nappa as well? Kinda like my cream question.
Thanks for the expiration range. I'll try to use it up in 2 months.
I like Chloe's recipe but radishes are a black dot.
Logged
E-mail E-mail Reply: 182 - 438
Drea
Friday, August 12, 2011, 1:19pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,536
Gender: Female
Location: Northern New Mexico
Age: 52
Mayflowers, I suspect that any root vegetable would ferment nicely; there are so many to choose from! Select some from your beneficial list and experiment! I love turnips in general, and so also love fermented turnips, ginger root, and garlic!


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 183 - 438
Mayflowers
Friday, August 12, 2011, 2:35pm Report to Moderator Report to Moderator
Guest User
My Beneficial roots are:
carrots
daikon radish
ginger\
leeks
onion
rutabaga
scallion
skunk cabbage (no way)
and turnips that's it
Neutrals are:
Beets
celeriac
chicory root ?
jicama
parsnips
radicchio  ?
shallotts
taro
Logged
E-mail E-mail Reply: 184 - 438
Drea
Friday, August 12, 2011, 2:47pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,536
Gender: Female
Location: Northern New Mexico
Age: 52
daikon radish, carrots, ginger would make a great combination. Daikon radish is very mild.

I just made beet and ginger. The possibilities are endless! I'm not sure about onion, but I do have experience with green onions/scallions. I prefer the firmer vegetables for culturing. I don't care for soggy, unless it's sauerkraut .


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 185 - 438
ruthiegirl
Friday, August 12, 2011, 3:18pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,188
Gender: Female
Location: New York
Age: 42
OK, I just skimmed this thread and realized I never actually posted the beet kvass recipe anywhere on here.

I start with 2 small or 1 medium beet. If it's very fresh, I won't peel it, but if it's older and the edges look icky, I'll peel part of all of it. Then I chop the beets into about half inch cubes.  I put these into a quart jar, and it usually fills up the jar about halfway.

I fill the jar with filtered water and add about a teaspoon of salt. I use kosher salt for ferments. I add a little bit of the last batch of kvass, if available. This is where Sally Fallon suggests adding whey if you don't have an old batch. I suppose the contents of a polyflora capsule would work as well. Then I put the lid on the jar and shake it up to make sure the salt is properly distributed.

I put this on a warm-ish spot on my counter for 2-3 days, gently shaking the jar once a day. Generally, it needs 3 days if I didn't use any starter and 2 days if I did.

I typically transfer most of the kvass into another, smaller jar in my fridge to make pouring easier. Then the half-full jar stays in the fridge until it's low enough that I need to make more. I can re-use the beets for 2 or 3 batches (more if there are more beets in the jar and/or if I leave more liquid in for the next batch.) When I'm not using fresh beets, I fill the jar to the top with filtered water and add salt, then cover and shake. I've made more when I still had half a jar of kvass left, and that batch only took a day- but usually I use up more of the kvass before starting a new batch.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 186 - 438
Mayflowers
Friday, August 12, 2011, 3:35pm Report to Moderator Report to Moderator
Guest User
Thanks. One thing I noticed is that the cultured veggies really assist my digestion..very much. I think I'll keep making them! Next time I used polyflora and see how that works.
Logged
E-mail E-mail Reply: 187 - 438
passionprincess
Friday, August 12, 2011, 6:56pm Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Just for the record - kimchee is a strictly Korean dish. Pretty much all cultures have their own version of fermented foods but if you use the term kimchee in front of a Korean while referring to fermented veggies from a different country, they will get very upset! I do not know the term for Vietnamese fermented veggies.

Koreans used clay pots that they bury in the ground in their kimchee making for centuries. So the Vietnamese probably did the same although their weather is more tropical than Korea. I have seen the American version of a fermenting pot, too... so I am assuming most cultures have some form of it.

There is a specialty kimchee called super-aged kimchee which I believe is over a year old. I have never tasted it but people describe it as being a super sour pickle, almost. They say it is very high in nutrients. I am not sure about the probiotics since the probiotics need to be fed and if everything is digested by the healthy creatures, they might end up dying after a while...


Quoted from JJR
I've been told after 6 months, the cultures start to die.  So.....

I've had some for a pretty good amount of time in my fridge and they still taste pretty well.  Couple of months.  There's been times though that after 2 months I would toss because it would just get a real acidic flavor and feel.  One that didn't sit right with me.  However, I think some of these cultured foods sit for a long long long time before going bad.  

I was reading a book about snipers in Vietnam and I guess the North Vietnamese would bury their Kimchee or what not in a jar in the ground and leave them there for long periods of time before eating them.  It was a mixture of rice and stuff though, so I don't know what they called it exactly.  And our guys would eat them sometimes if they were real hungry.  One guy said he hated the way they tasted but it gave him a lot of energy.




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 188 - 438
passionprincess
Friday, August 12, 2011, 6:59pm Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Napas are closer to bok choy than cabbage in their appearance. I will post more once I get more info.

Quoted from 815
What a great thread! Thank you all for all the history and tips!  
I might have been able to keep mine out one more day..maybe next time. I had it on my not dog last night with mustard. It was really good! Much better than the garbage you buy with vinegar. You can feel and taste the love and life force when you make it yourself! My mother used to eat cabbage saukraut out of a can and thought it was good for her..

IDK... TJ, I only have bok choy. Cabbage and saurkraut are an avoid. I hope that doesn't also mean fermenting other vegetables.   I need my SWAMI updated. I got it from Dr. D when he first introduced the program. There's been a lot of foods added since then. Nappa Cabbage isn't listed. Just "Cabbage"  I wonder if that includes Nappa as well? Kinda like my cream question.
Thanks for the expiration range. I'll try to use it up in 2 months.
I like Chloe's recipe but radishes are a black dot.




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 189 - 438
TJ
Saturday, August 13, 2011, 12:52am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
Gender: Male
Location: Midvale, UT, USA
Age: 39
I need a clarification:
Quoted from passionprincess
1 head of Savoy Cabbage
1/4 cup Sea Salt
1 head of garlic
1 small vidalia (sweet onion)
1/4 cup pepper powder
1/4 cup sweet apple cider (can be found at farmer's market; I used unpasteurized, organic cider)
1/4 cup of brown rice starter flour
What do you mean by "pepper powder"?  A 1/4 cup ground cayenne pepper would make this inedible, so I assume you mean something else....

Also, you mentioned leaving out the ginger.  How much ginger is called for if I want to use it?

Quoted from Drea
Mayflowers, I suspect that any root vegetable would ferment nicely; there are so many to choose from! Select some from your beneficial list and experiment! I love turnips in general, and so also love fermented turnips, ginger root, and garlic!
I don't think turnips or rutabagas could get much worse, so maybe I should try fermenting them.
Logged Offline
Private Message Private message Reply: 190 - 438
passionprincess
Saturday, August 13, 2011, 2:08am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
The pepper powder is Korean pepper powder. I should have pointed that out. It is not as spicy and has a slightly sweet taste. Make sure you buy it from a Korean market and that it is imported from Korea and not China. The Chinese have been known to use chemicals and pass off non-food materials as food.

In a kimchee blog, the person wrote 1 knob ginger for 1 gallon. My recipe makes 1/2 gallon. I am thinking about 2 inches of ginger root. I avoided left it out b/c too much can make the kimchee bitter and spicy and I had a horrible experience with biting into a piece of ginger as a child.

I think fermented turnips and rutabaga would be awesome! Fermented daikon radish kimchee is one of my favorite kimchee. So I think the root veggies would be great!

Quoted from TJ
I need a clarification:
What do you mean by "pepper powder"?  A 1/4 cup ground cayenne pepper would make this inedible, so I assume you mean something else....

Also, you mentioned leaving out the ginger.  How much ginger is called for if I want to use it?

I don't think turnips or rutabagas could get much worse, so maybe I should try fermenting them.




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 191 - 438
passionprincess
Saturday, August 13, 2011, 3:15am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
My big issue is finding a gallon sized glass container to make some cultured veggies before school starts. I called local restaurants only to be told they use plastic jars. Yuck.

I go my half gallon container from sotre bought kimchee which had MSG and cost almost double or triple what it cost me to make the same. So I guess I paid for the container.


Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 192 - 438
ABJoe
Saturday, August 13, 2011, 3:31am Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,202
Gender: Male
Location: Orange County, CA, USA
Age: 51


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 193 - 438
passionprincess
Saturday, August 13, 2011, 3:33am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Thanks!! I just need two at most but might just order four from them. Thanks!!!

Quoted from ABJoe




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 194 - 438
honeybee
Saturday, August 13, 2011, 4:16am Report to Moderator Report to Moderator

INTJ
Ee Dan
Posts: 1,042
Gender: Female
Location: au
Great idea about using the polyflora in fermented veg!
I have some carrots, garlic, beets, cabbage and ginger hanging around, all in season here atm, must try the ferment again, last week I made a bowl of shredded carrot and ginger that I could not wait 3 days or so to eat, so I ate it raw and unfermented on an empty stomach for lunch, and it gave me super nausea   The natural sugar in carrots maybe??
Logged Offline
Private Message Private message Reply: 195 - 438
Mayflowers
Saturday, August 13, 2011, 1:32pm Report to Moderator Report to Moderator
Guest User
I'm just amazed at how my digestion is so good when I add the broccolikraut to my food!  
Honeybee, I got carrot/ginger soup at the HFS and I broke out in hives. Maybe it's something to do with the combo?  
Logged
E-mail E-mail Reply: 196 - 438
TJ
Saturday, August 13, 2011, 1:38pm Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
Gender: Male
Location: Midvale, UT, USA
Age: 39
Raw ginger is strong stuff.  Heck, even cooked or fermented ginger is potent!
Logged Offline
Private Message Private message Reply: 197 - 438
JJR
Saturday, August 13, 2011, 4:32pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
Posts: 4,960
Gender: Male
Location: Caledonia, WI
Age: 42
I love ginger.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
Logged Offline
Private Message Private message Reply: 198 - 438
passionprincess
Saturday, August 13, 2011, 4:35pm Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
You can have all of mine! The only time I used ginger recently except for the crystallized stuff in my water kefir was when I made sweet potato, nuts, and apple mush in the slow cooker. I used very little but I could still smell and taste it.

My gingerless kimchee is good. You won't miss the ginger. :d

Quoted from JJR
I love ginger.  




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

Logged Offline
Private Message Private message Reply: 199 - 438
18 Pages « 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 » All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Cultured Vegetables

Thread Rating
There is currently no rating for this thread