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Cultured Vegetables  This thread currently has 17,075 views. Print Print Thread
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ruthiegirl
Tuesday, September 27, 2011, 2:43pm Report to Moderator Report to Moderator

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I suppose you could use it as the liquid for other veggie ferments, in place of water.

Or I wonder if you could use it to make water kefir, possibly with the addition of some agave to "feed" the grains if the juice isn't sweet enough on its own.


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


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passionprincess
Tuesday, September 27, 2011, 3:19pm Report to Moderator Report to Moderator

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I totally would try... given my penchant for experimentation.

Ms. Drea??? So, are you going to take the dive? I say go for it and get creative!!!

Quoted from ruthiegirl
I suppose you could use it as the liquid for other veggie ferments, in place of water.

Or I wonder if you could use it to make water kefir, possibly with the addition of some agave to "feed" the grains if the juice isn't sweet enough on its own.




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Drea
Tuesday, September 27, 2011, 11:40pm Report to Moderator Report to Moderator

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I don't think it would make good water kefir, and it would be a waste of perfectly good kefir grains.

But...I may try to make kefir kraut, and I could use the juice for that...if I do it, I'll puree the grains with the juice and add it to the turnips...which is something I should do sooner rather than later, as I've just now opened up the jar of juice and the turnips need to be eaten.


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san j
Wednesday, September 28, 2011, 12:49am Report to Moderator Report to Moderator

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= cauliflower and courgettes that have read Proust?  


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honeybee
Wednesday, September 28, 2011, 2:15am Report to Moderator Report to Moderator

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Quoted from san j
= cauliflower and courgettes that have read Proust?  


and speak all languages!
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chrissyA
Monday, October 17, 2011, 5:26pm Report to Moderator Report to Moderator

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What do you think? In my SWAMI brined foods are a black dot. Wouldn't cultured veg be considered brined? I've been so looking forward to eating piles of veg prepared this way - now I don't know... Please help me with your opinions

Thanks in advance.


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ruthiegirl
Monday, October 17, 2011, 9:23pm Report to Moderator Report to Moderator

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Are all brined foods a black dot, or just some of them? For those listed, are the same foods listed "un-brined" with a different rating?

Are there any cultured foods that are neutral or better for you, such as yogurt or kefir? If so, you may do better off  getting your probiotics that way.


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


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chrissyA
Tuesday, October 18, 2011, 3:02pm Report to Moderator Report to Moderator

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Thanks ruthiegirl - The black dot listing is "pickle, brine". My assumption is that any pickled food made in brine (as opposed to pickled in vinegar, which is a complete avoid) will be a black dot. I don't feel it is refering to pickles made with brine, but any food "pickled" in brine, which would be all the wonderul cultured veg.

So if I take, say beets and turnips, and culture them in brine, which is just salt, they then become pickled foods, so, do those foods then become a black dot by merit of preparation? Ugh  

See what I mean?!?! I don't get it  


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ruthiegirl
Tuesday, October 18, 2011, 4:03pm Report to Moderator Report to Moderator

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Yeah, it is confusing at times. For all the detail in SWAMI, it simply doesn't list everything and we need to make educated guesses.

Most of the time, "pickles" refers to pickled cucumbers. What's your rating for cucumbers?

I have "pickles, brine" and "pickles, vinegar" as complete avoids, but then cucumbers are a complete avoid for me. I've been consuming beet kvass for years (pre-BTD) and continue doing so, because it keeps my digestion running smoothly, and my digestion suffers when I forget to drink it. So, I've decided, for myself, that I'm going to continue consuming something that's worked for me in the past, especially when I don't have any indications that it's NOT good for me.


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


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chrissyA
Tuesday, October 18, 2011, 4:32pm Report to Moderator Report to Moderator

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Cucumber is neutral...

The first batch of cultured veg I made was so very delicious, and soothing in my stomach, so this really throws me for a loop, I just don't know what to think... Especially since in LR4YT, Dr. D encourages Type A's to pile on the cultured veg as being particularly good for our low acid stomachs. So wouldn't that hold true for my SWAMI...? Ruthiegirl, I'm running myself in circles, somebody make it stop!!!

Thanks for your thoughts, I appreciate it  


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Drea
Tuesday, October 18, 2011, 8:18pm Report to Moderator Report to Moderator

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Pickles, brine is black dot, though cucumbers are a superfood. Miso and tempeh (both cultured) are diamonds.

I make my own cultured veggies using diamonds and feel great eating them. My choice.

SWAMI is just a guideline (at least that's how I use it).


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chrissyA
Thursday, April 19, 2012, 3:41pm Report to Moderator Report to Moderator

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Now that I'm through my wash-out, I can pile on the cultured veg with confidence! My new question is: I want to start a batch of cauliflower and carrots, and I want to cut them in bite-sized chunks. What effect will there be if I blanch the veg first? I have TMJ problems, so I have a little bit of a hard time with chewing raw carrots, and would like them softened just a little bit. Or will the culturing create a slight softening?

I noticed now on the Food Values page, that brine is specifically described as "with vinegar", so I've been holding out all this time for naught! I hope this is a recent addition, and I've not spent this whole time being ridiculous


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ABJoe
Thursday, April 19, 2012, 5:47pm Report to Moderator Report to Moderator

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Quoted from chrissyA
... brine is specifically described as "with vinegar", so I've been holding out all this time for naught! I hope this is a recent addition, and I've not spent this whole time being ridiculous

I doubt that the Typebase descriptions have changed recently...  We often miss little things when we are reading quickly or with something else on our minds...


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TJ
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Quoted from chrissyA
Or will the culturing create a slight softening?
It will soften your veggies.
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chrissyA
Sunday, April 22, 2012, 1:24am Report to Moderator Report to Moderator

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Thanks TJ  


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chrissyA
Wednesday, April 25, 2012, 12:35am Report to Moderator Report to Moderator

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The fermentation crocks are so cool! I just wish they came in something smaller than 5 liters. But just as well - then I'd have to justify spending that kind of $$$ on something I don't really need  


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Drea
Friday, July 27, 2012, 3:13am Report to Moderator Report to Moderator

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I have a fermenting question that I also posted on another thread...

I have a batch of sauerkraut that is almost done, but I'm leaving on a 5 day trip tomorrow. Should I leave it to do its thing while I'm away or should I put it in the fridge before I leave?

What happens (if anything) to the fermentation process if it is left too long, or is that a silly question?


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Mayflowers
Friday, July 27, 2012, 1:17pm Report to Moderator Report to Moderator
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Quoted from Drea
I have a fermenting question that I also posted on another thread...

I have a batch of sauerkraut that is almost done, but I'm leaving on a 5 day trip tomorrow. Should I leave it to do its thing while I'm away or should I put it in the fridge before I leave?

What happens (if anything) to the fermentation process if it is left too long, or is that a silly question?


Put it in the fridge, unless you have someone to come and do it for you in a day or two.  I think after awhile it will go bad leaving it out or turn into mush..

I can't tolerate fermented vegetables. I've given up making them. They upset my stomach... I have sauerkraut as an avoid.
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ruthiegirl
Friday, July 27, 2012, 9:17pm Report to Moderator Report to Moderator

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The veggies will soften when fermented, but only to a certain degree. You might do better grating the veggies (making a carrot/cauliflower "slaw") rather than cutting them into chunks if chewing is a problem.

I've never attempted to ferment cooked vegetables, nor have I seen any recipes doing so. I honestly don't know if it would ferment properly or if it would go bad. It may be something to experiment with later, but I suggest starting with raw veggies so you get a feel for how it's supposed to work before making changes. If nothing else, blanched veggies would REQUIRE some sort of starter (polyflora capsule or a bit from an old  batch) since the "wild cultures" would be destroyed in the blanching process.


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


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honeybee
Tuesday, October 16, 2012, 3:43am Report to Moderator Report to Moderator

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I got my hands on some fermented veg this week - trying them now with a nori hand roll.
I gather they are meant to have a sour-ish taste/scent, 'tangy' is the word lol, which was weird at first bite, but I am heading back for seconds. Salty!

Mine are sweet potato, carrot, ginger & chilli, pro-biotic cultures & Himalayan salt - made locally and tested for safety too.
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ruthiegirl
Tuesday, October 16, 2012, 3:45pm Report to Moderator Report to Moderator

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Sounds yummy!


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


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chrissyA
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Okay, Drea, I've been fermenting for a year now, so I was able to justify the splurge. I broke down and bought one of those fancy-schmancy fermentation crocks... OMG girlfriend!!! I have to say it's the best money I've spent in a while I got the smallest one they make - 5 litre - which sounded way too big, but surprisingly, it seems just about right, and of course you can fill it to any level you want, it doesn't have to be filled all the way. There's no overflow of liquid, so it can sit on the counter without making a mess, and you don't have to check the liquid level because there is a channel around the lid that you put water in so it is airtight while allowing the gasses to escape, so it's self-burping, if you will And last but not least, it's really attractive, so it looks discrete and nice on the countertop.
     I highly recommend it. I know they're a lot of money, but... Nice  


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chrissyA  -  Tuesday, October 16, 2012, 8:00pm
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Drea
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Quoted from chrissyA
Okay, Drea, I've been fermenting for a year now, so I was able to justify the splurge. I broke down and bought one of those fancy-schmancy fermentation crocks... OMG girlfriend!!! I have to say it's the best money I've spent in a while I got the smallest one they make - 5 litre - which sounded way too big, but surprisingly, it seems just about right, and of course you can fill it to any level you want, it doesn't have to be filled it all the way. There's no overflow of liquid, so it can sit on the counter without making a mess, and you don't have to check the liquid level because there is a channel around the lid that you put water in so it is airtight while allowing the gasses to escape, so it's self-burping, if you will And last but not least, it's really attractive, so it looks discrete and nice on the countertop.
     I highly recommend it. I know they're a lot of money, but... Nice  


Thanks for the review! I still want one, but other things take ($) priority.


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Mayflowers
Tuesday, October 16, 2012, 5:55pm Report to Moderator Report to Moderator
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Quoted from 815

I can't tolerate fermented vegetables. I've given up making them. They upset my stomach... I have sauerkraut as an avoid.


Well I have to amend this statement. I was just reading on healing with fermented vegies and they said if you have a bad overgrowth that the die off will be toxic for awhile so it's best to add them to the diet by the tsp full. If you react, then wait till you feel better then add another tsp until you can tolerate that then slowly increase it by another tsp. I didn't know that. Dr. D said I had an overgrowth of bad bacteria in my stomach. So I think I was experiencing the die off.. I'm going to go back on them, and follow the tsp rule.   It's time for fermented broccoli...!
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chrissyA
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That's the spirit Mayflowers! The first time I ate fermented veg I became pretty bloated and gassy   But that stopped happening after eating it only a couple of times. I would expect that it is the die-off. Now I can eat piles if it with no problems. I find it feels very soothing in my stomach


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