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Cultured Vegetables  This thread currently has 17,079 views. Print Print Thread
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deblynn3
Tuesday, April 6, 2010, 2:38am Report to Moderator Report to Moderator

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Do you use the fine sea salt.


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deblynn3
Tuesday, April 6, 2010, 2:39am Report to Moderator Report to Moderator

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I'll need to get some. needed to anyway. and I'll go ahead and get some bottle water. So it'll be here. Who know might try something else.


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Drea
Tuesday, April 6, 2010, 4:06am Report to Moderator Report to Moderator

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The fineness (or course-ness) of the sea salt is immaterial. Just use what you have on hand. Remember to sprinkle the salt lightly, and taste as you go. It's much easier to add salt than to remove it.

Try a batch without water and see what happens! The salt brings the moisture out of the veggies; it's pretty amazing.


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Possum
Tuesday, April 6, 2010, 10:24am Report to Moderator Report to Moderator

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Quoted from deblynn3
just read some of the eariler comments. The carrot might "work" harder because they are a sweet vegetable I remember reading they have the most suger of all vegetables, which is maybe why they are a gatherer black dot. WH adds more sugar to his wine if it stops working.
I have read that cooking carrots increases their Glycemic Index massively (doubles it I think) & its ok to eat them raw... so wonder if culturing would count as raw or in between?

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balletomane
Tuesday, April 6, 2010, 11:49am Report to Moderator Report to Moderator

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Would broccoli work?




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Drea
Tuesday, April 6, 2010, 12:16pm Report to Moderator Report to Moderator

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Quoted from balletomane
Would broccoli work?

Try it and let us know!



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Chloe
Tuesday, April 6, 2010, 12:31pm Report to Moderator Report to Moderator

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I have done it with broccoli, but I did it two different ways. One time, I just used the stems and
grated them so they were like long stringy pieces and did the same with carrots...combined the
two in one jar......They cultured very well..Another time, I just used the flower-ette pieces (kinda small pieces) and mixed with similar sized pieces of cauliflower...plus garlic, Italian spices and that came out well.  I've found the best results come from all pieces in the jar being similar sizes.

Really, if you don't like what you've made, dump it and start again.  It's all good to eat but it's
just a matter of what you like best.


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JJR
Tuesday, April 6, 2010, 3:27pm Report to Moderator Report to Moderator

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Quoted from Lola
I do not shut the lid while it ferments, simply cover the stainless steel bowl with a cotton cloth.....once fermented, I transfer to a glass jar, seal and place in the fridge.


That's interesting!  I never heard it done that way!  But I have heard of people in the old days using wood buckets.


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JJR
Tuesday, April 6, 2010, 3:31pm Report to Moderator Report to Moderator

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Also, I leave my cabbage usually longer than 3 days.  I 8 days.  Sometimes the cabbage takes longer to get good than the others.  IMHO.


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"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
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Victoria
Tuesday, April 6, 2010, 4:34pm Report to Moderator Report to Moderator

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Chloe, when you use things like little broccoli flowers and cauliflower, do you knead them with salt to bring out the juices?  Would it work that way for chunks?



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Chloe
Tuesday, April 6, 2010, 6:04pm Report to Moderator Report to Moderator

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Quoted from Victoria
Chloe, when you use things like little broccoli flowers and cauliflower, do you knead them with salt to bring out the juices?  Would it work that way for chunks?


You know, I haven't done this recently so I'm sort of forgetting what I did...I honestly think that
I added the small pieces of unkneaded broccoli and cauliflower to a batch of other
vegetables that were  salted and kneaded...All will ferment  based on the other vegetables that are prepared properly with salt.  Just as long as the broccoli and cauliflower pieces aren't huge. And you wind up with enough liquid to cover all vegetables.

I think if you tried to knead cauliflower, you'd  crumble the flowerettes...and same with the broccoli...All the little pieces would fall off in the process.  And besides, when you make pickles, you don't have the ability to knead a whole cucumber.  And difficult to knead carrot slices.

Perhaps, grated carrots, small chunks of broccoli, cauliflower, onion, garlic. I think the carrots might provide enough liquid to allow me to stuff the other vegetables down far enough so liquid covers them.  Will have to experiment. I know I did this with shredded carrots and shredded
broccoli stems.

I was reading an article online about culturing vegetables and it said to be careful that all your
utensils, hands and container are very clean...otherwise, you might spoil the batch by fermenting some bad bacteria into the mix that might be left in an unclean container.  If you ever see
a batch turn out grey and smelling bad, throw the batch away.  It's tainted with bad bacteria.
The result should always taste pickled...



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JJR
Tuesday, April 6, 2010, 9:27pm Report to Moderator Report to Moderator

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Yeah, I use scalding hot water on all utensils, hands (as much as I can stand of course) and glass jars.

When I do the cabbage, I tamp it down in the jar with the end of a pastry roller thing.  That seems to work well.


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"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
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balletomane
Sunday, April 11, 2010, 7:43am Report to Moderator Report to Moderator

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So now after reading all your suggestions I have started a half-gallon mason jar of fermented veggies  !

Yesterday I was out the whole day and when I came home late, I noticed the brine had overflown despite the tight lid. When I opened it there was a mini explosion, !

It must have been the carrot  ! I must say it was a wonder to behold this natural creation of bubbles. No carbonation necessary, !

Here are the ingredients I have used:
Beet
Bok choy
Carrot
Garlic
Ginger
Jersusalem artichoke
Re bell pepper
Red onion
Zucchini

It smells so good. Now I'm wondering when I should start to put the jar in the fridge and how long I can keep it. I know there is no hard-and-fast rule but the veggies have started to become soft. Is that a sign that they are getting "ready"? Or should I wait for at least three days?




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Drea
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I suggest you taste them at least once a day. I like mine on the sour side, so that's how long I leave them at room temperature to ferment. Then, when I've "decided" they're done, they go into the fridge.


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balletomane
Sunday, April 11, 2010, 1:37pm Report to Moderator Report to Moderator

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I see. So "sour" is the yardstick, eh? I like sour too. Let me go and have a taste  




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Victoria
Sunday, April 11, 2010, 7:05pm Report to Moderator Report to Moderator

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Quoted from balletomane

Yesterday I was out the whole day and when I came home late, I noticed the brine had overflown despite the tight lid. When I opened it there was a mini explosion, !

It must have been the carrot  ! I must say it was a wonder to behold this natural creation of bubbles. No carbonation necessary, !


So this is the reason Lola covers hers with cloth until the fermenting is finished and ready to go in the fridge!  



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JJR
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Quoted from balletomane
I see. So "sour" is the yardstick, eh? I like sour too. Let me go and have a taste  



It's the non vinegar of vinegars.  Except I don't think it's acidic.  But the flavor is similar.  Kind of.  It similar enough to someone who doesn't eat vinegar any longer.


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"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
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Victoria
Sunday, April 11, 2010, 9:39pm Report to Moderator Report to Moderator

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I think one of the most delicious things is the liquid from the fermented vegetables.  It's great poured on stir-fry as a seasoning, in place of salt.  



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Lola
Sunday, April 11, 2010, 10:50pm Report to Moderator Report to Moderator

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bingo!


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balletomane
Monday, April 12, 2010, 12:43am Report to Moderator Report to Moderator

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Quoted from Victoria
I think one of the most delicious things is the liquid from the fermented vegetables.  It's great poured on stir-fry as a seasoning, in place of salt.  

Great idea, thanks Victoria!





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Victoria
Monday, April 12, 2010, 1:13am Report to Moderator Report to Moderator

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I wouldn't cook with it, but dribble it on before eating.  



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Mickey
Wednesday, April 14, 2010, 10:28pm Report to Moderator Report to Moderator

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I came here to ask a question about how fermented veggies should taste.

Quoted Text
I like mine on the sour side


I think Drea may have answered my question?.  I made some fermented kale awhile back but it turned out kind of sour tasting, i've been leary of eating it because i thought it might be bad.  Soo if "sour" is good, then how would we know if the fermentation process has gone wrong.  Do they have to be sour to be the most beneficial, i'm not too much into sour things?.

Thanks!
Mickey


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Victoria
Wednesday, April 14, 2010, 10:45pm Report to Moderator Report to Moderator

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I haven't made it yet, but I buy a raw locally fermented sauerkraut.  I wouldn't describe  it as sour.  It has a wonderful, complex, slightly salty, LIVE flavor.  Almost bubbly, but not quite.    



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JJR
Thursday, April 15, 2010, 2:04am Report to Moderator Report to Moderator

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The stuff I do is pretty tangy.  But sauerkraut might have other flavors in them to change things up a bit.


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"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
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Mickey
Friday, April 16, 2010, 7:45pm Report to Moderator Report to Moderator

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Soo it sounds like i'll be fine eating my sour kale!.  


"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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