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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Cultured Vegetables
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Cultured Vegetables  This thread currently has 16,031 views. Print Print Thread
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chrissyA
Tuesday, December 11, 2012, 11:44pm Report to Moderator Report to Moderator

GT3 Teacher 49%, super-taster,
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Cajun - That's the fermentation crock I have. It's great, but if any one decides to get one, be certain to get the weights as well, as they are not automatically included, but they are necessary.  


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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Melissa_J
Sunday, December 30, 2012, 12:08am Report to Moderator Report to Moderator

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Sa Bon Nim
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I'm getting ready to start fermenting and have read this whole thread.  I'm debating between a pickl-it or a 2 1/2 quart crock on etsy for $55.  I want to use a sealed anaerobic system because of my son's health I want to be extra sure it has only the right organisms thriving in there... And because I'm new to this and want to make sure it's goof proof.  I've successfully fermented dosa batter, but that is my only success, and I've never attempted vegetables.  My son loves pickles, so this is the way to make them healthy for him (he's an A).  I know lactic acid is really good for As and I think probiotics are a missing piece for my son's health.  Plus fermentation reduces the fructose and sugar content of foods, which is a plus for him as we'll.  

It seems everyone I know with severe leaky gut issues also craves sour and tangy flavors, and I think there is some wisdom in that if those were originally fermented instead of vinegar laden.

I'll be growing a garden this year, and if I can ferment some of the harvest, there are more things I'd like to put in the garden.  I don't know where to find pickling cucumbers otherwise.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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san j
Sunday, December 30, 2012, 12:14am Report to Moderator Report to Moderator

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Cultured vegetables speak French and know Art.
Otherwise it's all just a crock.


D'Adamo proponent since 1997
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Melissa_J
Sunday, December 30, 2012, 12:15am Report to Moderator Report to Moderator

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Sa Bon Nim
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Oh, I also want to ferment mustard, anybody tried it?


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Drea
Sunday, December 30, 2012, 5:59am Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Melissa_J
I'm getting ready to start fermenting and have read this whole thread.  I'm debating between a pickl-it or a 2 1/2 quart crock on etsy for $55.


I don't have either of those, but even a fido jar works well...they are self-burping (so I'm told), but keep the "visitors" out. You can burp them each day, if you are concerned. They are much cheaper than the other two you mentioned. I also do a lot of fermenting in glass gallon jars, using an airlock...

I didn't do this one, but found the information useful: DIY Crock


It is not my responsibility to convince anyone of anything.
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Melissa_J
Sunday, December 30, 2012, 8:34am Report to Moderator Report to Moderator

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Sa Bon Nim
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Thanks!  I saw those airlocks on amazon but wasn't sure how to attach them, figured I'd just get one pickl-it and then reverse engineer it a bit.  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Drea
Sunday, December 30, 2012, 2:54pm Report to Moderator Report to Moderator

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Sun Beh Nim
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The airlocks work great! And they are inexpensive, to boot. I bought my setup from Cultures for Health, which included the modified wide mouth jar lid and grommet/airlock.


It is not my responsibility to convince anyone of anything.
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Drea
Sunday, December 30, 2012, 7:06pm Report to Moderator Report to Moderator

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Sun Beh Nim
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THIS looks intriguing!


It is not my responsibility to convince anyone of anything.
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sunnyside
Saturday, August 10, 2013, 2:08am Report to Moderator Report to Moderator

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Sauerkraut is black dot on my SWAMI.

Does this mean all fermented vegetables are black dot for me?
I am eating kimchi because I can not have a yogurt or kefir.
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Drea
Saturday, August 10, 2013, 2:55am Report to Moderator Report to Moderator

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What is the rating for cabbage for you, sunnyside? I make fermented carrots and ginger, fermented turnips, and I've made fermented broccoli stems, too. All those veggies are beneficials, whereas cabbage is an avoid. I consider homemade fermented veggies, using nothing but salt and veggies to be okay for me, though I'm not battling any illness or weight.


It is not my responsibility to convince anyone of anything.
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yaeli
Saturday, August 10, 2013, 3:40am Report to Moderator Report to Moderator

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Quoted from Drea
I make fermented carrots and ginger, fermented turnips
Drea, how long does it take you to ferment these?

Do you put the jar in a dark place or do cover it, or do you just leave it in the light in daytime?



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sunnyside
Saturday, August 10, 2013, 4:22pm Report to Moderator Report to Moderator

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Drea, I was using napa cabbage and I just realized cabbage is black dot.

There are different strain of bacteria in Polyflora for each blood type and bacteria in fermenting vegetable may be not good for Type A.

Tempeh and Tamari are diamond and I am going to stay with it until I know more.
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Drea
Saturday, August 10, 2013, 4:29pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I use salt as my fermenting method: slice or shred the veggies, put into a bowl, add salt and mix/knead with my hands until the veggies release their own juices. Then I stuff into a glass jar and push the veggies down until the juice has risen to cover, put on a lid (tight-fitting) with an airlock, and put in a dark place. In my elevation/heat, it usually takes 3 days to reach the amount of sour I like. If you don't have an airlock, Fido jars work well. Just make sure to burp the jar, daily.

Wild Fermentation by Sandor Katz is a book I recommend.


It is not my responsibility to convince anyone of anything.
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yaeli
Saturday, August 10, 2013, 4:35pm Report to Moderator Report to Moderator

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Thanks!  


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

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