Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Main Lowcarb Lobby (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/)
-   -   anyone add fermented foods to their LC lifestyle? (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/806726-anyone-add-fermented-foods-their-lc-lifestyle.html)

Mimosa23 06-24-2013 05:22 AM

anyone add fermented foods to their LC lifestyle?
 
Hi everyone!

I was just wondering whether anyone has added fermented foods to their LC diet that they didn't eat before?

I never was a huge fan of most fermented foods, but reading up on it, they add lots in ways of nutrients to your diet, such as enzymes, vitamins, minerals and probiotics.
I decided to give them a go. I have to say, I like them!

I used to hate saurkraut, now I add it raw to most of my salads for a little extra zing. I also started eating gherkins, which I never liked either. It really adds a little life to all sorts of foods, and adds an interesting flavour too.
I also have the occasional dressing on my salad made with ACV, or take an ACV shot when I'm feeling a little yuk, it really boosts my energy.

I am in the process expanding my fermented foods repertoire, so any suggestions for stuff that I can try are welcome!

(I am also drinking some fermented drinks: kombucha and kefir, but they are not very LC, so I decided not to rave about them here, LOL)

clackley 06-24-2013 05:24 AM

Yogurt is a good one if one can tolerate dairy. I also am a fan of sauerkraut which I used to think I hated. I would like to add fermented cod liver oil but haven't found it here yet....

Mimosa23 06-24-2013 06:11 AM

Cathy, you've reminded me, I forgot to say yogurt, LOL! We make our own from raw milk... And I've found some fermented cod liver/high vitamin butter oil. It's kind of a paste, keeps in the fridge and I eat half a teaspoon a day. Mine is naturally flavoured with cinnamon, but it still tastes pretty fishy... It's an aquired taste, LOL!

(unfortunately, I cannot link to the cod liver oil, sorry, will be a TOS infringement)

avid 06-24-2013 06:18 AM

Funny you should ask.
I have been reading up on fermented foods. Seems like they do all sorts of good things so I went to the local health food store and bought some kimchi...It was a little too spicey for me, so I next tried Organic Sauerkraut with carroway seeds. Ummmumm good!
So now I add a couple of forkfuls to my veggies at dinner. Since hitting goal i also added in some yogurt and I take a probiotic supplement.
My gut flora should be in full bloom LOL...

anglgrl 06-24-2013 06:50 AM

I eat pickles and sauerkraut too. I'd never had sauerkraut before recently but I wanted to add it for probiotic reasons. Used to eat yogurt too but I'm trying to go without dairy for a while.

Annabel Lee 06-24-2013 07:21 AM

I have just started investigating fermented foods also.
Started adding Bubbies Sauerkraut to my diet.
It is traditionally made with no vinegar or preservatives.
And contains live cultures.

I am looking into making my own but I hesitate because very fresh cabbage is important in making unpasteurized kraut.
Someday I hope to grow my own and pull fresh cabbage right from the garden to make my kraut. I would love to add interesting spices and/or hot peppers to it.

I am under the belief that yogurt stalls me......don't really know for sure.
I would love to add full fat Greek back to my diet.

I love kimchi but have not looked into it yet.
I have seen it in the stores with added sugar. :annoyed:

abby! 06-24-2013 07:30 AM

yes, kimchi!!! It's wonderful.

clackley 06-24-2013 08:44 AM

Quote:

Originally Posted by Annabel Lee (Post 16484508)
I have just started investigating fermented foods also.
Started adding Bubbies Sauerkraut to my diet.
It is traditionally made with no vinegar or preservatives.
And contains live cultures.

I am looking into making my own but I hesitate because very fresh cabbage is important in making unpasteurized kraut.
Someday I hope to grow my own and pull fresh cabbage right from the garden to make my kraut. I would love to add interesting spices and/or hot peppers to it.

I am under the belief that yogurt stalls me......don't really know for sure.
I would love to add full fat Greek back to my diet.

I love kimchi but have not looked into it yet.
I have seen it in the stores with added sugar. :annoyed:

I love kimchi too but don't appreciate the added sugar and have yet to find one that doesn't have it. It would be okay if it was just naturally occurring but it is actual added sugar...:sad:

Thanks Mimosa for the description of the fermented cod liver oil. That may make it easier to find!!

nolcjunk 06-24-2013 10:50 AM

make sure to get the raw kind because many of these foods are pasteurized for a longer shelf life which kills the enzymes, bacteria, and a lot of the vitamin content.

I love raw sauerkraut.

Janknitz 06-24-2013 11:02 AM

I'm not sure gherkins are always fermented. Some pickles are fermented in brine and some are "pickled" with vinegar (which is a fermented food, but commercial vinegar pickles are treated with heat and no live culture remains).

Dill pickles are a great fermented food (and a good source of sodium if you're experiencing induction flu). I made them for the first time last year--it's really easy and so yummy! I bought a huge jar for pickling this year--can't wait for little pickling cucumbers to appear in the farmers markets.

Pickled beets and beet kvass (pickled beet juice) are another yummy source of fermented food that I've learned to make. You can throw almost anything in pickling brine and ferment it. I've never had them but people pickle pearl onions, garlic cloves, etc.

A lot of people like kombucha (but not me). And kefir is fermented. I make my own with kefir grains I bought on Amazon--the store bought stuff has too many additives and costs too much.

Beeb 06-24-2013 02:29 PM

All the time! I make my own Kimchi and eat it everyday!

Here is the summer Kimchi recipe I use and just love! It keeps for weeks in the fridge, but it never lasts that long for me! And the best part is there is no fish sauce in this one! I don't like fish sauce! :sick: Sure you could add it, though if you like it!

http://www.lowcarbfriends.com/bbs/lo...7-kimchee.html

cfine 06-24-2013 02:57 PM

I have finally acquired all of my ingredients to make lacto-fermented vegetables. As soon as I get my whey done I am going to make kimchi. So excited!!

Janknitz 06-24-2013 06:57 PM

You don't need the whey for lacto-fermented veggies. Use organic veggies grown in live soil--rinse them if necessary but don't scrub too hard and the bacteria are already there from the dirt they were grown in. Brine does the rest by suppressing the bad bacteria you don't want to grow.

Google "Why I don't Use Whey as a Vegetable Fermentation Starter" by Kelsey of the Liberated Kitchen. She says "The more I thought about it, the less sense it made to use whey from yogurt or kefir to supply the bacteria for vegetable fermentation. Milk bacteria like milk. They are specialized to eat lactose. Vegetables do not contain lactose, therefore they are poor food for these bacteria." You can also look for information from Sandor Katz, he's a well-known fermentation guru and has good information about this.


I know WAPF people suggest using whey, but I found I had much better results without it. Some things, Kelsey points out, don't have their own bacteria to start fermentation like mayonnaise and ketchup. Whey would help for things like that. Most veggies don't need a whey starter.

cfine 06-24-2013 07:03 PM

Thanks for the info, Janknitz. I actually just went to a WAPF meeting and that's how they were making it. I just thought it would make the process go faster. How long does it take for yours to ferment?

rubidoux 06-24-2013 08:36 PM

I use that dreadful cinnamon flavored cod liver oil (and am a little worried bc I am about to buy a non-flavored bottle bc I can get through a coop here for half the price, gag) and ACV.

I wish I could eat yogurt, but if I have some all I can think of is when I'll get to have more. :sad:

My digestion is a huge mess. Gah! If I have any veg/fruit at all (and I'm not sure if maybe almonds are a problem, too), it goes haywire. I wonder if fermented veggies would help. All of my hippy friends are into "nourishing traditions" which also looks kind of appealing to me except all I eat is meat. :D But maybe I should experiment with some sour kraut and pickles. Is Bubbies a good brand to get if I want to buy them to experiment?

watcher513 06-24-2013 09:22 PM

Janknitz, my best friend and I started pickling 2-3 years ago. We were getting out pickling cukes from Imwalle Gardens on W. Third in Santa Rosa. They have beautiful produce.

Mimosa23 06-24-2013 11:33 PM

Wow! So many of us into fermenting and eating fermented foods!

I would love to make my own saurkraut, or kimchi but I still have to get BF used to all my kombucha and kefir! He thinks I've gone completely esoteric on him, LOL!

Maybe this autumn I'll start fermenting veggies so I'll have a good supply during winter when there's less fresh seasonal stuff to choose from...

At the moment I'm waiting for my tomatoes to ripen... Maybe some will be used to make some kind of tomato relish!

Taxbane 06-25-2013 06:27 AM

Do beer and wine count as fermented foods? :)

clackley 06-25-2013 07:26 AM

Quote:

Originally Posted by Taxbane (Post 16486023)
Do beer and wine count as fermented foods? :)

I count wine!!!:laugh:

Mimosa23 06-25-2013 07:31 AM

LOL! I guess you could count both:up:!!!!!

terez 06-25-2013 12:49 PM

I'm too chicken to make my own fermented foods, but I buy kimchee at Trader Joe's and put it in warm-not hot-bone broth along with sprouted tofu. I take probiotics and make kefir and kombucha.

CTIgrad 06-25-2013 09:20 PM

Kinda interesting, I just listened to a podcast from Ben Greenfield about fermented foods and all the good stuff they do for you.

Ntombi 06-25-2013 09:52 PM

I get my kimchi from the Asian market, and there's no sugar added.

cfine 06-26-2013 04:40 AM

I just made kefir for my DD and am now in the process of making myself some sour cream/cream cheese.

Mamatomany 06-26-2013 04:50 AM

I love Nurishing Traditons...this past week I made kimchi, beets & carrots, and a container of ginger carrots. We shall see how it comes out :) I drink raw goat milk keifer every morning, but still wanted to add in some fermented veggies. Even a tablespoon is beneficial for gut flora. The store bought kind is still beneficial and an option for most who don't want to make your own. "They" say that adding fermented vegetables is the single best thing you can do to improve your immune system (guts) ....

Mimosa23 06-26-2013 05:03 AM

I had run out of saurkraut and wanted to get some more (not fermenting my own yet) for my lunch salad yesterday and the organic supermarket hat run out of the good stuff.... Very annoying!

All they had was saurkraut in a jar which was of course pasteurised, so it doesn't contain all of the goodness of the 'real' stuff... I decided to forgo buying the jar.

Maybe it's a sign that I should start making my own ASAP! LOL!

BTW, just got a colleague of mine really interested in my homemade kombucha, maybe I'll have a new ally here at work!

Mamatomany 06-26-2013 09:53 AM

I killed my last Scoby :( so that being said....when my goats are not in milk I may attempt it again. I always struggled with having to feed it sugar :dunno: I don't know why, but I do...they aren't exactly cute sitting on the counter either :laugh:

Annabel Lee 06-26-2013 11:21 AM

I just picked up some kimchi from Trader Joes.
It says o sugars.
But it has something called Sweet rice flour paste (Sweet rice flour water).:dunno:
It is near the bottom of the ingredients list.
What to you all think?
Would you eat this?
No other sugars are listed.

Patience 06-26-2013 11:25 AM

I like tempeh, is that a fermented product?
And miso.

What does cultured mean and how is it different from fermented?

clackley 06-26-2013 11:45 AM

Quote:

Originally Posted by Ntombi (Post 16487194)
I get my kimchi from the Asian market, and there's no sugar added.

That is pretty much the only place to get kimchi where I live and so far, all I find have sugar added and it is high up on the list - usually 3 or 4. I do accept that I will be consuming some sugar in some things but I am picky about the amount. I haven't given up though because I do love the stuff!!


All times are GMT -7. The time now is 04:16 AM.