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Cultured Vegetables  This thread currently has 17,008 views. Print Print Thread
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ruthiegirl
Friday, April 16, 2010, 7:54pm Report to Moderator Report to Moderator

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Quoted from JJR



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.


The bacteria produce lactic acid. The fermenting liquid IS acidic.

If you cook with it, then you get the acidic tang without harmful vinegar, but you don't get the beneficial bacteria you get from consuming it raw. It's best to drizzle on the liquid to foods after cooking.

If your fermenting goes bad, you might see fuzzy mold growing on the top. I've heard that it's OK to scrape off the moldy layer and a bit below it, and then consume the rest, but I've never felt comfy doing that. When something got moldy (usually from too little brine covering the top of the fermenting veggies) I've just tossed it. If it looks like slightly fizzy sourkraut, then it's fine.


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


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Victoria
Friday, April 16, 2010, 8:43pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Yes, it is slightly acidic, but different from sour, if that makes sense.

My body really doesn't do well with citrus juices which are very acidic in my stomach (I know, they're supposed to have an alkaline result, but not for me.) But the fermented vegetables don't really feel like acid.  Hard to describe.  



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Let me not pass you by in quest
of some rare and perfect tomorrow.
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Rex
Friday, April 16, 2010, 8:51pm Report to Moderator Report to Moderator

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Today I started a new batch with cabbage, carrots and onion.  I'm loving it so much now...I don't want to be without it.  When I get to the end of a former batch, I start-up another batch.  I read that the sugar in the carrots speeds up the fermentation process...this is the first time I'm using carrots...I'll let you know if it works that way for me.  I may try adding beets next time.  My Bubby used to make sour-borcht in a large wooden barrel, covered with a large piece of cheesecloth, using the fermentation process.  I remember seeing her skin off the foam from the top until it reached the desired sourness.  Then we ate it with boiled potatoes and sour cream...I wouldn't add the potatoes or the sour cream now but remembering how it used to be is fun...great memories of days gone by that will never be again except in my mind.  
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geminisue
Friday, April 16, 2010, 10:14pm Report to Moderator Report to Moderator

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Rex- curious what is a Bubby?
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Rex
Friday, April 16, 2010, 11:15pm Report to Moderator Report to Moderator

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geminisue..."Bubby" is what I used to call my maternal grandmother.  I never knew what the real word for grandma is I just know that's what we all called her...I never questioned it. It's a jewish thing...I called my grandpa Zada.  Perhaps some other jewish posters can elaborate on this more fully than I can.
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Victoria
Saturday, April 17, 2010, 12:20am Report to Moderator Report to Moderator

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Sun Beh Nim
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That's a sweet name for your grandmother, Rex.

My mother called her mother "Mom", so that's what I called her, too.

So my mother was "Mother" and my grandmother was "Mom".



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lola
Saturday, April 17, 2010, 1:36am Report to Moderator Report to Moderator

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Quoted Text
the fermented vegetables don't really feel like acid.  Hard to describe.


enzyme laden!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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rangtang
Sunday, April 18, 2010, 2:26am Report to Moderator Report to Moderator

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well i made my first batch oF carrot, onion garlic fermented veges  this week and its started to get some ferementation action happening, its rather exciting and i have been mentioning it to everyone!! SO THANKS EVERYONE for your great ideas and advice !  i am a fermenter converter !!!   so good to have an alternative to yoghurt which i love but it does not go down well  with myu nonnie status
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Victoria
Sunday, April 18, 2010, 3:15am Report to Moderator Report to Moderator

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Sun Beh Nim
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That's a great thing about cultured vegetables . . live beneficial micro-organisms!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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JJR
Sunday, April 18, 2010, 4:44am Report to Moderator Report to Moderator

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And they're also GOOD EATS    


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
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Drea
Monday, April 19, 2010, 12:59am Report to Moderator Report to Moderator

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If you've ever tasted ume plum vinegar (brine), it's very close in the sour/salty flavor that I'm looking for in my cultured/fermented veggies.


It is not my responsibility to convince anyone of anything.
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geminisue
Monday, April 19, 2010, 1:25am Report to Moderator Report to Moderator

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Thanks Rex, how interesting.
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Victoria
Monday, April 19, 2010, 1:42am Report to Moderator Report to Moderator

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Quoted from Drea
If you've ever tasted ume plum vinegar (brine), it's very close in the sour/salty flavor that I'm looking for in my cultured/fermented veggies.


YES!  So true, and that stuff is awesome.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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battle dwarf
Monday, April 19, 2010, 4:18am Report to Moderator Report to Moderator

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dose any one have any sugestons on how i might make my own kombucha? it is a fermented tea and i love it, it is rather exspenive though, so i wondered if i might just make it myself.


nothing to do? who has that!?
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married to an AB+ mom to a B+ boy
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Lola
Monday, April 19, 2010, 5:25am Report to Moderator Report to Moderator

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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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ruthiegirl
Monday, April 19, 2010, 2:30pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Rex
geminisue..."Bubby" is what I used to call my maternal grandmother.  I never knew what the real word for grandma is I just know that's what we all called her...I never questioned it. It's a jewish thing...I called my grandpa Zada.  Perhaps some other jewish posters can elaborate on this more fully than I can.


Bubbie and Zadie are the Yiddish words for Grandma and  Grandpa. Remember that these words can only be "correctly" spelled with Hebrew letters, so English spellings will vary quite a  bit.

Actually, I'm not even 100% sure that Yiddish is spelled with Hebrew letters, or if it's only  based on Hebrew letters- there might be a few variations (just as English and Spanish use mostly the same alphabet but Spanish includes accent symbols over some letters that English language keyboards can't easily do.) I can read Hebrew (if it includes the vowel symbols, which won't be included in anything meant for native speakers over age but I only know a handful of yiddish words and the proper spellings for none of them.


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


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balletomane
Monday, April 19, 2010, 2:38pm Report to Moderator Report to Moderator

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I was wondering if eating cultured veggies would give you gas.
It seems to make me gassy and also causes some reflux.
But I enjoy a small amount daily... it tastes so good!




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JJR
Monday, April 19, 2010, 3:31pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
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My guess is you may have yeast and it's stirring it up.  But it could just be messing with you.  I don't know.  


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
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Victoria
Monday, April 19, 2010, 5:04pm Report to Moderator Report to Moderator

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Quoted from battle dwarf
dose any one have any sugestons on how i might make my own kombucha? it is a fermented tea and i love it, it is rather exspenive though, so i wondered if i might just make it myself.


My daughter has made kombucha for years.  The easiest way is to find someone who will give you a bit of the "mother" culture.  It looks like a big blob of pond scum, but in a friendly way.     Then you can use one of the countless recipes that are on the internet, substituting compliant ingredients.  My daughter made hers with green tea and sweetened it with maple sugar or honey.  I don't know if agave would work, since she never tried it.

I suggest a note on a bulletin board of your local health food store, or post a request on your local Craigslist, or Freecycle.

p.s.  This is if you don't want to buy the stuff.  If you don't mind paying for it, you can go to etsy.com and sometimes find two or three people who are selling the fresh "mother" sealed in plastic.  My daughter did that route once.  But usually she has been able to find someone locally who just gave her a start.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Drea
Wednesday, April 21, 2010, 4:02am Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from battle dwarf
dose any one have any sugestons on how i might make my own kombucha? it is a fermented tea and i love it, it is rather exspenive though, so i wondered if i might just make it myself.


Do a search on YouTube.com. There are a number of detailed instructional videos posted. I thought about trying my hand at making a mother, but really don't have the space for it. Cultured veggies are about it for me.



It is not my responsibility to convince anyone of anything.
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Lola
Wednesday, April 21, 2010, 4:19am Report to Moderator Report to Moderator

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or ask around in your community.....
someone might have a baby to offer!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Possum
Wednesday, April 21, 2010, 10:41am Report to Moderator Report to Moderator

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re kombuchas...I've seen them asked for & offered on freecycle.com (insert your city's name) which is a worldwide site...
I have three babies in the fridge I got given when I thought I could use them... Must pack them up & give them away
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Ligia
Wednesday, April 21, 2010, 5:11pm Report to Moderator Report to Moderator

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kescah
Thursday, April 22, 2010, 2:04pm Report to Moderator Report to Moderator

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Is there some way to bookmark a thread so I can finish reading this when I get home from my trip?   I don't want to forget.


You guys are great!

On the Warpath! Grrrr, watch out!
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ruthiegirl
Thursday, April 22, 2010, 2:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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I don't beleive there's any way to do that with the forum itself, but you can always use your computer's browser to set this thread as a bookmark, similar to how I have the BTD main forum page bookmarked. Or you can email yourself the link to this thread if you may not be on the same computer later.


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


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