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Old 09-13-2014, 09:54 PM   #1
terez
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Lacto fermented veggies

Today, I went to Whole Foods for some raw sauerkraut and kimchi and other fermented foods. I found some delicious gingered beet slaw, some salsa verdes, and some kimchis, as well as sauerkrauts. I spent $80. I'm sure I can do better elsewhere, if I knew where to look.

I'm hearing stories of how people ferment their own veggies and they stink.

Did I find all of what Whole Foods offers? I mean, as veggies and fruits are concerned.

Are there other places that sell raw fermented foods for cheaper?
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Old 09-24-2014, 08:50 AM   #2
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If you have an Asian market near you they usually sell them cheaper.
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Old 09-24-2014, 10:12 AM   #3
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Great idea! Thank you!
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Old 10-06-2014, 10:32 PM   #4
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Go ahead and make your own... they don't stink. I just opened a jar I made of fermented carrot sticks. Yum! Nice and sour, and really crunchy, too. I've also got some fermented green beans (Dilly Beans) that are great, and some cauliflower that is still fermenting. Plus, some sauerkraut that has another couple of weeks to go. And it is waaaaay cheaper than buying fermented stuff at the store.
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Old 05-25-2016, 08:53 PM   #5
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Originally Posted by Jakelilydad View Post
Go ahead and make your own... they don't stink. I just opened a jar I made of fermented carrot sticks. Yum! Nice and sour, and really crunchy, too. I've also got some fermented green beans (Dilly Beans) that are great, and some cauliflower that is still fermenting. Plus, some sauerkraut that has another couple of weeks to go. And it is waaaaay cheaper than buying fermented stuff at the store.
Totally agree! I love to ferment and eat zucchini, tomato, jicama, peppers.... None of them "stink." Turnips though, they stink! For kefir I'm trying a batch of Heavy Whipping Cream ilo whole milk for carb reasons. I'm new to the Keto/low carb lifestyle. Any thoughts on how much of the carbs are 'consumed' by the fermenting process?
Thanks.
PS...fermented veggies and kefirs also good for pets
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Old 05-26-2016, 10:03 PM   #6
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I seem to be be fermentation crazy right now. I make sauerkraut, kimchi (which really really does stink but only briefly ), cider, kefir, kombucha and Moroccan preserved lemons. I'd like to try making fermented salsas too.
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Old 10-30-2016, 04:47 PM   #7
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I bought a jar of Sauerkraut at the grocery store. Is that not good then. I don't think it is fermented. It was just off the shelf and has sulphites in it. Just wondering. I try to eat it daily with my lunch.
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Old 11-01-2016, 06:46 AM   #8
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You would have to check, if it's fermented, there's no vinegar or heat used. I like Farmhouse Culture sauerkraut. You can buy it at Whole Foods and a few other stores (you need to Google). I'm not going to lie, it's expensive. Trader Joe's also has a fermented sauerkraut. I find that it goes bad too quickly and I prefer the taste of the FC more, just my humble opinion.
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Old 11-01-2016, 10:39 AM   #9
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Oh Thank You grneyedldy for your kind response and advice.
I am up in Canada and I don't have access to those stores yet.
Next time I cross the border I will try to get the FC one.
So I guess this one is a bit useless as far as helping the gut bacteria?
Maybe it is just good for the fiber content at least till I finish the jar.
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Old 11-01-2016, 02:40 PM   #10
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I wouldnt think you were getting any good probiotics with the jarred. Check around your stores in the refrigerated areas. You might have a fermented sauerkraut available.

Also, it's supposed to be very easy to make. I'm just not up to at this phase of my life.
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Old 11-01-2016, 09:24 PM   #11
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It only takes half an hour and 4 weeks of patience to make a gallon of homemade sauerkraut
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Old 11-02-2016, 04:33 PM   #12
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Originally Posted by NewOldLC View Post
It only takes half an hour and 4 weeks of patience to make a gallon of homemade sauerkraut
But how do you make it?? Also how do make the carrots that were mentioned??
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Old 11-11-2016, 09:30 AM   #13
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To make the carrots, take a quart mason jar (or equivalent, non plastic and non-metallic) container, and fill it with carrot sticks (or you could cut into coins, too, I suppose). Add whatever spices you like (start with 1 Tablespoon Pickling Spice if you like. I usually use 1T Dill seed, 1/2 T coriander seed, and 1/2 T cumin seed, plus a clove of garlic and a dried thai pepper).

Make a brine. Dissolve 2 Tbsp salt in one quart of cool water. You should not have to heat the water to get the salt to dissolve, but if you do, let the brine cool to room temperature before continuing. this gives you a 3.6% brine.

Pour the brine over the veggies in the jar, leaving about an inch of "head space" at the top. Now take a zip lock baggie, partially fill it with some more brine, and remove as much air as possible while sealing. Stuff the baggie into the top of the jar, it should keep the veggies under the level of the brine, and away from any air. Loosely drape a cloth or paper towel over the top of the jar, and leave it on the counter in a cool room (between 65 and 70 degrees is best), out of direct sunlight, for a week. After a week, taste a piece of your vegetable pickle to see whether it is done to your liking or not. If it is not sour enough, leave it for a few more days, and taste again. When done to your liking, just put it into the fridge. It will still ferment more in the fridge, but much more slowly. Should be good for a year or more.

A word about whey. I frequently add a Tablespoon of whey to my veggie ferments, along with the brine. Why? It "seeds" the brine with good bacteria. To get it, Take maybe a half cup of plain, unflavored regular (not Greek) yogurt, and place it in a cheesecloth lined strainer. place over a bowl with room under the strainer for the whey to collect. Let it sit for an hour or two; the whey will drain out of the yogurt into the bowl, leaving you with Greek yogurt in the strainer. If you leave it a bit longer, the yogurt eventually reaches an almost cream cheese like texture. Yum!

Another note: Mold. Don't be scared if you see some mold growing on the top of the jar as the veggies are fermenting. As long as your veggies are held under the brine by the plastic bag, they will be fine. Just scrape the mold off with a spoon or something. According to the USDA, there has never been a case of food poisoning from people eating fermented veggies.

Final note: I started referring to carrots, but I do the same with Cauliflower (broken into florets), Kohlrabi (sliced into half moons), green beans, baby eggplant (cut in half), and pea pods, which is why I ended up referring to veggies, not just carrots. Feel free to play with your spices, too. I have used curry powder to make curried cauliflower pickles that were wonderful.
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Old 11-14-2016, 08:45 PM   #14
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I've got some curly dock (similar to sorrel) growing wild in my yard, as well as cabbage I'd like to buy and ferment in the next few days. Thanks for posting this.
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Old 11-14-2016, 08:57 PM   #15
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Do fermented veggies cause an insulin reaction ??
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Old 11-18-2016, 07:11 AM   #16
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I'm fermenting 1 small green cabbage. It went into 6 mason jars. I am transferring it to a 2.5 gal pickling jar today. Whole leaf style - hoping to make my version of polish sarma.

Not lacto, I am a bit new to fermenting so just winging it with brine and peppercorns and red and fresh jalapeno peppers.

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Old 11-18-2016, 04:57 PM   #17
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If it is fermenting with just brine, the vegetables, and some seasonings, it is lacto fermenting, unless I am missing something. In any case, it will be good for you, and next time around you can adjust the seasonings until you get something you like. It's fun, and delicious!

And no insulin spike for me.
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Old 11-18-2016, 07:22 PM   #18
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I've got it in something like 10% brine. Better more than les I thought.
2.5 gal full with 2 cabbages in it. I should have done this yesterday I could have got 3 in the jar and done a better job with less pain.
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Old 11-25-2016, 08:01 PM   #19
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Will 10% brine allow it to ferment. Some one told me it could shut down the fermentation.
I may have a bit less, maybe 8%, definitely not less than that.
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Old 12-06-2016, 04:22 PM   #20
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You don't need it anywhere near that strong, and yes, if it is too strong, it can cut down or even stop the fermentation process. I have a book on ancient ways of preserving veggies, and they say that in old Europe they used to ferment green beans in plain water.

You only need 2 Tablespoons salt per quart of water.
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Old 12-06-2016, 08:39 PM   #21
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I got it down to about 5%, added 2 more lbs of carrots and 1/2 lb celery and 2 big green peppers. I tasted it, it was crisp and salty and spicy, but not getting sour. It did bubble and overflow a wee bit, so in ~18 days it did ferment a touch, just not enough to make me sauerkraut I hope it ferments faster now. in any real time frame.
Hopefully it ferments faster now and gets there in a month or so. Its sitting in a 72 degree house. How long before it needs to be taken to the fridge ???
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Old 12-16-2016, 12:17 PM   #22
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It needs to go to the fridge once it is to your liking. Sorry I can't be more specific, but it really depends on how sour you like it. That's why I say to taste a bit as the process goes along.
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Old 12-16-2016, 02:33 PM   #23
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Yikes, hopefully I can take it all out and put it in smaller jars. Cos 2.5 gal jar aint going in my fridge. Heck, I'd rather let it ferment into mush, I'll try tasting it arounf the 1 month mark. Let me see what I find then.
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Old 12-22-2016, 09:31 AM   #24
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The curly doc is fermenting just fine. I pushed it down a bit and had it bubble out, I think I'll take that back to the 70 degree house when I go back, so it can actually ferment a bit faster.
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Old 12-31-2016, 08:20 PM   #25
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Nothing special.

Quote:
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The curly doc is fermenting just fine. I pushed it down a bit and had it bubble out, I think I'll take that back to the 70 degree house when I go back, so it can actually ferment a bit faster.
Thanks.
Srinath.
I am going to say - curly doc isn't anything special when fermented. Its got too little bacteria digestible carbs - or I had it in too cold a house and not enough time in a warm house. it got soft and salty, but didn't get sharp and acidic and well ... different as sauerkraut vs cabbage.

Also 3 weeks in a house that was 72 degrees for 2 weeks and 60 for 1 week in 5% brine didn't entirely do my sauerkraut 100%.

The curly doc has been added to the sauerkraut jar now, hopefully they all ferment into where all sugars have been eaten by the bacteria and turn acidic and sour.

Thanks.
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Old 01-11-2017, 05:08 AM   #26
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The 2.5 gallon Curly dock is getting thrown, the liquid goes in the drain, the solids get scattered where they'd probably get used as fertilizer. Why ??? I used a anti microbial coated sink mat to hold it down and - well microbes need to be there to ferment it. Funny thing, Kahm's yeast had no problem with that anti microbe coating. So that stupid thing only kills good bacteria, not bad. Bright idea geniuses.

Started a 1 qt curly dock in 4% brine yesterday. let me see how it goes. Have it down with a piece of plastic flexible cutting board.

Thanks.
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