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Fermented Everything

Posted: Sun Mar 27, 2011 5:00 pm
by LnAmom
Please share tasty fermented goodies recipes. I am in need of new ideas as I am sure others are too.

Note: Too much onion can really ruin a batch of fermented veggies.

A half a green apple can really perk up a batch of fermented veggies.

More ideas? Not just veggies but anything you're fermentin'. Do share! :)

Re: Fermented Everything

Posted: Fri Apr 15, 2011 11:14 am
by Matthews Puzzle
Right now I'm only fermenting young co nut water kefir, and attempting goats milk kefir, but that last one isn't working so well. Sorry I'm not much help here.

Re: Fermented Everything

Posted: Sat Apr 23, 2011 8:45 pm
by twinsohmy
Right now I'm fermenting a batch of cultured veggies, I used cabbage, carrots, a granny smith apple, diakon radish, a little sea salt and molasses, and a body ecology culture packet. It's been 6 days and I just peeked at it and atleast 2 of the jars have bubbled over, success! I'll post back after I try it next week.

Re: Fermented Everything

Posted: Sun May 01, 2011 6:45 am
by twinsohmy
CV update: very potent & sour, yum! Lacks some flavor though, a friend suggested that I use fenugreek next time, and will also add some kale if I can find organic.

Re: Fermented Everything

Posted: Sun May 29, 2011 10:18 am
by Kari
Making beet kvass for the first time. It tastes surprisingly good already. I added some brine from my kimchi for a starter. With the hot weather, it should be ready in a couple days.

Re: Fermented Everything

Posted: Mon May 30, 2011 8:51 pm
by twinsohmy
Kari, I'm thinking of trying some, what does it taste like?

Re: Fermented Everything

Posted: Tue May 31, 2011 12:19 pm
by Kari
It has a mild vegetable taste and is tangy. I couldn't believe how much red color came out of those beets! It's like they're bleeding. We're only going to drink a couple spoonfuls at a time and maybe use it in salad dressing and added to broth.

Re: Fermented Everything

Posted: Sun Jun 12, 2011 10:50 pm
by isabelmum
Do any of you know whether i can use fermented veggie if this is high on igG panel.will it affect my dd in any way, like behavior? It is supposed to be healing so i am tempted to try cv... My dd did well on bed coconut kefir.

Re: Fermented Everything

Posted: Wed Jun 15, 2011 6:49 am
by twinsohmy
Isabelmum, it's my understanding that when you ferment something it changes the structure of that food and therefore it is not the same thing you started with. I would try it in very very small amounts, like a half teaspoon a day for a week or so and look for reactions. I would do this for sensitivities, but not an all-out allergy.

Re: Fermented Everything

Posted: Mon Dec 10, 2012 4:11 pm
by erinstratton78
We are looking at starting kombucha very quickly instead of being out the high costs of probiotics every month. Does anyone have any good kombucha recipes they would share?

Re: Fermented Everything

Posted: Mon Mar 04, 2013 8:50 am
by borsooq
In Poland very popular are fermented cucumbers (not with vinegar, like pickles it is rather cucumber in brine) and cabbage also prepared in same way.

We used to make soups from both of them.
Moreover if you have such cabbage (can be red or white. Red is little bit more delicate, whit is more common), you can chop it a little, fry in a frying pan with diced bacon, diced sousages, diced pork (not fatty) and put into pot with dried mushrooms (not neccesary, but gives some taste), dried plums; stew for some time and after that serve with potatoes and... pork :)

Traditional Polish dish. I prefer with no pork - it is too much of meat for me.

Traditional polish fermented cucumber soup is like normal soup:
water, some meat (I prefer with no meat), pepper, allspice, bay leaf. Put into pot, boil.
After cleaning from the meats dirtness, put: potatoes, carrots, parsley, celery, leek - all diced, whole onion, boil.
When potatoes are boiled and good to eat put grated cucumbers and boil for a while.
Usually some sour cream is added, but it could be served without it.