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
Yahoo! Bot and 29 Guests

Cultured Vegetables  This thread currently has 15,576 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
Chloe
Wednesday, August 17, 2011, 1:23am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,163
Gender: Female
Location: Northeast USA
Age: 71
Quoted from passionprincess
Horseradish scares me because it is so spicy, though. So use with caution.

I also threw in onions into my veggie mix. I like fermented cucumbers better because it is not as soft and mushy like pickles where they often boil the cucumbers before pickling!





Are you talking about raw horseradish or prepared?  I eat horseradish of the jar all the time...
The raw stuff I've grated into sauces, salad dressing...I won't use too much.  But even when
I used a whole bunch of radishes in my last batch of fermented veggies, the final result was
that the radishes mellowed to where I couldn't taste the spicy flavor.

Now if you're talking about something spicy like wasabi....now that's a scary strong flavor if
you ingest too much at once...Instant tears....loss of breath...gasping for air....



"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: 250 - 438
passionprincess
Wednesday, August 17, 2011, 1:39am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Both. Wasabi and the pickled stuff in the jar for relish. My tolerance for spicy stuff is not that high. I would wash Korean kimchee and have mild salsa.

The fermentation will get rid of the spicy flavor but things that are too spicy scare me. I have never dared to get near the raw stuff. Maybe if I am feeling a bit adventurous and brave...

Quoted from Chloe


Are you talking about raw horseradish or prepared?  I eat horseradish of the jar all the time...
The raw stuff I've grated into sauces, salad dressing...I won't use too much.  But even when
I used a whole bunch of radishes in my last batch of fermented veggies, the final result was
that the radishes mellowed to where I couldn't taste the spicy flavor.

Now if you're talking about something spicy like wasabi....now that's a scary strong flavor if
you ingest too much at once...Instant tears....loss of breath...gasping for air....





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: 251 - 438
TJ
Wednesday, August 17, 2011, 2:03am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
Gender: Male
Location: Midvale, UT, USA
Age: 39
I think I know the problem now.  The jicama/carrot was already fermented, and I added fresh cabbage.  I took all the fermented stuff out of the jar and mixed it in a bowl with the cabbage, and exposed it all to the air.  Maybe the breakdown from the prior lactofermentation made it easier for the yeast to grow?

Quoted from Chloe
How large is this container you're using to ferment your veggies?  It's glass or ceramic, right?

My best results come from using quart or pint sized jars.  You used a potato masher to initially get your veggies to release their liquid?  I get great results by squishing them for about 5 minutes with my hands.
I'm primarily using a glass jar that's about 1 gallon.  I also have a 1/2 gallon glass jar.  I use the potato masher to squeeze out juices and to pack the veggies into the jar.  I seems to work well.  I've been doing that from the start.

Logged Offline
Private Message Private message Reply: 252 - 438
TJ
Wednesday, August 17, 2011, 2:04am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
Gender: Male
Location: Midvale, UT, USA
Age: 39
I just finished starting two more batches.  I mixed cabbage, carrot, and broccoli in the big jar, and the rest of the red cabbage with 1/2 tsp of garlic powder in the small jar.
Logged Offline
Private Message Private message Reply: 253 - 438
passionprincess
Wednesday, August 17, 2011, 2:07am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Did you brine the cabbage? If not, that could the problem.

When you brine your veggies long enough, you can smell the lacto-fermentation before you even mix in the spices. Like I wrote in a couple posts before this, I left my veggies (forgot to mention the onions!) in brine for 24 hours or so. It smelled salty but also a bit fermented. I rinsed it once to get the saltiness out and mixed in the spices, kefir whey, and sweet apple cider. You cannot even taste the whey and apple cider now. It is not fully fermented and balanced but it is getting there. The ones that were soaked in the liquid are fermented. The ones that were on top and did not get as much liquid are a bit salty but fermenting. I just did not have enough space so I had to use two containers but ended up squishing everything! I have my cast iron frying pan sitting on top of my casserole dish with a saucer pushing the veggies down right now. Everything is submerged... as best as it can be.

Quoted from TJ
I think I know the problem now.  The jicama/carrot was already fermented, and I added fresh cabbage.  I took all the fermented stuff out of the jar and mixed it in a bowl with the cabbage, and exposed it all to the air.  Maybe the breakdown from the prior lactofermentation made it easier for the yeast to grow?

I'm primarily using a glass jar that's about 1 gallon.  I also have a 1/2 gallon glass jar.  I use the potato masher to squeeze out juices and to pack the veggies into the jar.  I seems to work well.  I've been doing that from the start.





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: 254 - 438
TJ
Wednesday, August 17, 2011, 2:16am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
Gender: Male
Location: Midvale, UT, USA
Age: 39
I mix salt in and leave it while it's fermenting.  Is that what you mean?
Logged Offline
Private Message Private message Reply: 255 - 438
passionprincess
Wednesday, August 17, 2011, 2:21am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Nope. By brining, I mean preparing your veggies before you spice it.

It is a technique used in kimchee making. You cut up your cabbage into bite sized pieces and rinse it a few times in water. You can rinse it before you cut the cabbage but since you are rinsing it after you cut, no need to repeat it. Rinsing the smaller pieces is much easier.

After you rinse the cabbage, it will be wet. Salt it. You can add a tiny bit of water if you are using coarse sea salt. My salt crystals are quite big so I use a bit of water. Let the cabbage sit in the salt solution (brine) for at least 1.5 hours. You can move the cabbage around so it soaks up the brine evenly.

You can rinse the brine off the cabbage once depending on how salty your solution is.

Then, you mix in your spices, etc.

I let mine sit in brine for 24 hours or so. You can totally smell the fermentation by then. You can taste it, too.

This way, you do not have to mash up your veggies!

Quoted from TJ
I mix salt in and leave it while it's fermenting.  Is that what you mean?




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: 256 - 438
Drea
Saturday, August 20, 2011, 4:46pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
Now that cabbage is neutral, I'm making a batch of sauerkraut. I just finished packing it in the jars. If I had more space (I'm also fermenting kombucha tea and water kefir), I'd make the fermented turnip recipe that I love so much. Maybe tomorrow.


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 257 - 438
Drea
Sunday, August 21, 2011, 8:09pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
I remembered that I had those locking (air-tight) jars in storage, and knew exactly which box they were in, so I'm using those for my pickles, sauerkraut, and fermented turnip/ginger/carrot/garlic mix that I ended up making yesterday. The sauerkraut needs to be "burped" more often, and when I do, the jar spits at me, and I'm wondering if the seals need to be replaced (they are all old and cracked).


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 258 - 438
Munchkin76
Sunday, August 21, 2011, 8:54pm Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 818
Gender: Male
Location: Colchester, UK
Age: 37
This thread is so great!!

I've been inspired by you all.  So yesterday, I finely chopped some red cabbage, grated some ginger, chopped some garlic, grated some carrot, and finely chopped one birds eye chili, salted with about a tablespoon of pink Himalayan rock salt, mashed it up until the liquids started coming out (a lot) and bottled it up.  It's sitting on my counter now brewing - I hope it works out, this is the first time I've done it.  I'm excited though.

I was worried that there wasn't enough liquid, so I opened it this afternoon to push it all down a bit.  Anyway, it 'burped' at me - hurrah, I reckon it's working .

So you guys swear by this whole fermented veg thing right?  What benefits should I hope for once I start introducing some into my daily diet?

Thanks again everyone!!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


Logged Offline
Site Site Private Message Private message Reply: 259 - 438
ruthiegirl
Sunday, August 21, 2011, 9:55pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,179
Gender: Female
Location: New York
Age: 42
The obvious benefit I see is increased regularity- I get some issues with gassiness/constipation when I neglect my cultured veggies a few days in a row. I'm sure it helps with overall immunity as well,  but the GI reactions are the only once I really notice.


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


Logged Online
Private Message Private message Reply: 260 - 438
Drea
Monday, August 22, 2011, 1:16am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
Found out today that the seals on the locking jars are working just fine . I have to open the jars in the sink, unless I want "juice" all over .


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 261 - 438
TJ
Monday, August 22, 2011, 2:38am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
Gender: Male
Location: Midvale, UT, USA
Age: 39
I don't use tight-fitting lids, and that seems to work fine for me.
Logged Offline
Private Message Private message Reply: 262 - 438
Cristina
Monday, August 22, 2011, 4:48am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
To keep veggies down in the liquid, I add half lemons or a few cabbage leaves to the top of the jar.  This last layer can stay out of the liquid OK, since I do not get to eat it.  What stays underneath, in the brine is what goes into our plates ... I also massage my veggies well to get their juices flowing ... is the best part of making fermented veggies ... This way, I hardly use any water, if at all ...I did not read the whole thread, but you are all very inspiring and doing great!




Logged Offline
Private Message Private message Reply: 263 - 438
Drea
Monday, August 22, 2011, 4:49am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
I ate a sour pickle today...could be sour-er, but it was gooooood! Perhaps I won't have to wait 4 weeks after all!


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 264 - 438
passionprincess
Monday, August 22, 2011, 5:06am Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
I make mine the same way. The only water my veggies get is when I wash them. I leave a bit of water so it can mix with the salt and form the brine. If the brine is too salty, then I rinse the veggies before I use other spices.

I found that brining the veggies (which is how kimchee is made) eliminates the need to crush the veggies. I use a plate, saucer, or bowl to keep the veggies in brine.

I am brining celery and onions today. I will let it sit while I sleep and then massage/move the veggies around in the bowl after I get up so the brine is distributed. After that... maybe thrown in some oregano, thyme, and rosemary? It is so simple.

My biggest problem is coming up with jars! I have posted on freecycle for help.

Quoted from Cristina
To keep veggies down in the liquid, I add half lemons or a few cabbage leaves to the top of the jar.  This last layer can stay out of the liquid OK, since I do not get to eat it.  What stays underneath, in the brine is what goes into our plates ... I also massage my veggies well to get their juices flowing ... is the best part of making fermented veggies ... This way, I hardly use any water, if at all ...I did not read the whole thread, but you are all very inspiring and doing great!




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: 265 - 438
Cristina
Monday, August 22, 2011, 6:18am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I have just made one with the 3 sound like k: cabbage, Kale and carrots ... pack them dry to the bottom of the jar (about 3 thirds up the jar), then added the brine that resulted from the massage ... filled the jar with it!  I mixed in the following the herbs from my garden: fennel leaves, celery herb, coriander ...  Run out of ginger, but it is pouring here, no game to dig some out ... May add that tomorrow ...




Logged Offline
Private Message Private message Reply: 266 - 438
Drea
Monday, August 22, 2011, 1:08pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
I've been "eyeing" a fermenting/culturing crock (and they are pricey!). I like the idea of making a larger batch at one time, which takes up less space than having individual jars over all the usable surfaces...

Does anyone here use a culturing crock like this: TSM Crock?

Currently, I'm using locking glass canning jars of various sizes. I have other jars, but no plates that will fit inside...


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 267 - 438
passionprincess
Monday, August 22, 2011, 2:30pm Report to Moderator Report to Moderator

GTD - Nomad
Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Have you checked freecycle or craigslist? Someone in my area has 2 gallon and 6 gallon crocks. They are too heavy for my 2nd story apartment so I all I could do is drool at the ad. They were selling it for less than 10 bucks. It is more for the backyard, though. I am assuming you can use those since you have the space.

Koreans use kimchee/fermentation crocks that sit outdoors because of nature's temperature. I am a bit envious of people who can fully utilize natural resources like that.

Quoted from Drea
I've been "eyeing" a fermenting/culturing crock (and they are pricey!). I like the idea of making a larger batch at one time, which takes up less space than having individual jars over all the usable surfaces...

Does anyone here use a culturing crock like this: TSM Crock?

Currently, I'm using locking glass canning jars of various sizes. I have other jars, but no plates that will fit inside...




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: 268 - 438
ruthiegirl
Monday, August 22, 2011, 2:36pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,179
Gender: Female
Location: New York
Age: 42
I save the  glass jars that food comes in, and I've been doing that  for years, so I have quite a collection now. My favorites are the ones from almond butter at Costco,but I also have a few different sizes from Bubbie's pickles (for DS)or kraut (before I found out I was a nonnie), gefilte fish, tomato sauce, jarred peaches, etc. I use these for food storage (leftovers) as well as for homemade rice  or almond milk and various ferments.


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


Logged Online
Private Message Private message Reply: 269 - 438
Drea
Monday, August 22, 2011, 5:44pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
I save glass jars, too; I'm just wanting something large enough to make more than a quart of ferment at one time...


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 270 - 438
Henriette Bsec
Monday, August 22, 2011, 5:59pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,636
Gender: Female
Location: Denmark
Age: 42
I made a really crazy combo saturday afternoon;
Spring cabbage, caarots, onion and a little chili
all from garden.
Added some seasalt and whey from drained creme fraise( our stuff is only cream and bacteria)  as well as a litle water
Tonight when I moved the glass it was really bubly ( normally I would leave it out for 3 days)
- but also quite nice- not as salty as I remembered- but maybe a little to strong from chili
- however I think it will be nice with bland meat like turkey breast.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Online
Site Site Private Message Private message Reply: 271 - 438
Drea
Monday, August 22, 2011, 6:02pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
I just found this Pickle, Sauerkraut, and KimChi maker and ordered one!


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 272 - 438
Mayflowers
Monday, August 22, 2011, 6:41pm Report to Moderator Report to Moderator
Guest User
Quoted from Drea
I ate a sour pickle today...could be sour-er, but it was gooooood! Perhaps I won't have to wait 4 weeks after all!


I have pickle in brine as a black dot.    I really like the broccolikraut on my not dog. So tasty!   I didn't eat much last week because I was on vacation (we ate out a lot) but this week I will.  I wish Dr. D would put up some information on fermenting vegetables and blood type.    
Logged
E-mail E-mail Reply: 273 - 438
Drea
Monday, August 22, 2011, 6:44pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,534
Gender: Female
Location: Northern New Mexico
Age: 52
What I don't understand is if cucumbers are diamonds, and brine is just salt and water, then why the black dot for "pickles, in brine"? I'm eating them anyway.


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 274 - 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