Fermented foods

(Consensus is Politics) #49

You can eat kimchi right away. You don’t have to wait. When we make it sometimes I can’t wait and have some before we’ve even closed the jar.

That said, kimchi really is better when it’s “ripe”. Once it’s fermented, and aged a bit. Has a great sour taste.

We done use sugar in ours. So be careful when eating kimchi in restaurants as they usually add sugar to theirs. Especially the buffets. Even before I went Keto I couldn’t stand buffet kimchi, it was far too sweet. I like mine really sour and stinky. I’d walk into work and coworkers asked if I had kimchi for breakfast. Nope, it’s in my lunch box. You just can’t contain the smell, even locked in a container, in a container, in another container.:cowboy_hat_face:

(Togipeidia) #50

I’m in the process of fermenting garlic I have 6 jars of sauerkraut I just finished and next week I’m making kimchi.

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(Bunny) #51

Thought this would be nice to know :+1: (for those who are not familiar with the benefits!)

Fermented foods are so good for you because some[2] are probiotic (are also powerful antioxidants[1] and may also help to nuetralize cancer cells[1]) and easier for the stomach and intestines to digest and good for gut flora.

[1] Probiotics: Prevention, Therapy, and Health

“…Researchers at the University of California San Francisco discussed the human microbiome and breast cancer in a 2017 podcast. Lactobacillus acidophilus, a familiar probiotic found in yogurt and kimchi, can reach the mammary gland and has a number of anti-cancer effects. Women who ingest fermented milk products may experience protective antioxidant effects. Lactobacillus and Lactococcus spp. are more common in healthy breast tissues than in cancerous tissues, and may have a role in breast cancer prevention. For example, Lactobacillus helps to upregulate the immune system and decreases the abundance of C-reactive protein and IL-6, which are pro-inflammatory factors. …”

https://www.asm.org/index.php/general-science-blog/item/6663-the-breast-microbiome-a-role-for-probiotics-in-breast-cancer-prevention

[2] Your guide to the difference between fermented foods and probiotics

Dr. Darren Schmidt: Science of Apple Cider Vinegar ACV
(Naomi Brewster) #52

I went to make kimchi a couple of months ago only to find that Chinese cabbage not in season. So made with normal cabbage, still with daikon radish, garlic and chilies - we opened last week - wow - taste galore - can’t wait to make with Chinese cabbage - it’s going to be yummy

(Naomi Brewster) #53

And don’t forget sulporaphane- https://youtu.be/zz4YVJ4aRfg

(Bunny) #54
(Darlene Horsley) #55

OMG! I used to live on pupusas! The thick tortilla was stuffed with beans though. Always was the topping my favorite! I cannot wait to make this! Muchas gracias!!!

#56

Thanks!
I checked and their kindle book was around $2 so I grabbed it.

(Consensus is Politics) #57

Try looking for napa cabbage. I’m pretty sure it’s the same thing.

#58

I love to make indian pickles - fermented lemons or other things w/ spices. In lieu of homemade due to my crazy workload - I buy takeout containers of “pickle” from my favorite indian restaurant (they make it themselves, with lemons or green mango, or whatever they have at the time).

Making your own is nicer because you can use higher quality stuff than restaurants (I make my own clarified butter, and use quality sea salt rather than industrial byproduct sodium chloride).

A POSSIBLE CAVEAT to fermented pickles with salt n chilli however applies in portion control/harmony in moderation. Apparently a serving of 1 tablespoon a day is healthy, but pickle-addicts who add pickle to every meal may be setting themselves up for esophageal/stomach cancers according to some reports - excess in fermented pickles/kimchi can be hard on the tissues depending on what else someone is eating/drinking. Could have a relationship with alcohol intake and sugar intake as well.

I think fermented dairy like yoghurt as well as fermented meats (common to traditional peoples) has a mostly always very friendly impact on the gut in higher amounts. Ayurvedic and indian traditional cuisine watered down their yogurt to make it milder, and probably also to stretch the supply.

(Liz S) #59

Kimchi is pretty easy to make. Maangchi on Youtube has great videos for both red (spicy) and white (nonspicy or winter) Kimchis. I have made red kimchi a ridiculous amount of times now lol. Her recipe is large, so if you want a small amount you will have to scale it back but kimchi never goes bad if you store it properly.

(Liz S) #60

Salt is typically mined. Windsor salt is a company in, surprise, Windsor, Ontario. Its mined. They do purify it so you get just salt instead of dirt, rock, and other impurities. That strips away the other minerals that are beneficial to us but you are left with a pure product.
http://www.madehow.com/Volume-2/Salt.html

Also sea salts are filled with micro-plastic now because of pollution :frowning:

Now industries and chemists refer to many things as salts, like metal salts. Basically anything that forms an ionic bond with a metal ion (potassium, calcium, magnesium, etc). Those are not human consumption salts. Typically if there was sodium chloride as a byproduct in an industrial manufacturing process the cost of purifying it to human consumption standards is going to be way more expensive than just selling it for say road salt or reusing it in that same process.

#61

Yes - a lot of folks don’t understand the differences related to human consumption. Sodium chloride industrial waste salt is totally different than the ancient sea salt deposits in caves, which contains many other minerals that nourish the body. My understanding from the book Water & Salt is that straight sodium chloride is toxic all by itself like that - it eventually builds up in the body.

There’s a huge difference between hand mined ancient cave salt purity compared to modern sea salt, for sure.

The Himalayan crystal salt company has a fair trade agreement with the traditional families who’ve hand mined the salt there for centuries. I feel very fortunate to be able to buy larger chunks of that salt to make medicinal salt water - but it comes from across the world. I’d like to buy Utah cave salt in chunks, have to investigate that…

The micro plastic subject is super depressing - and the Pacific Gyre trash area is estimated to be double the size of Texas now. Am really hoping Boyan Slat’s inventions and strategies are implemented there. The trashing of the ocean by industrial civilization is heinous - 90% of the large fish are dead. It’s my hope that clean up and restoration is possible.
https://www.theoceancleanup.com/

(Liz S) #62

Man I hope that takes off. They did find a moth larva that will actually eat polyethylene plastics which is amazing. Hopefully they can find a way to use them and the microbes that eat plastics to start dealing with this ridiculously huge plastic problem we have.

#63

YES. Truly amazing, that moth larva that eats those plastics and the microbes too - and there’s no time to waste

:pray:t3:

(Tess) #64

Glass mason jars to ferment it in

#65

Got a few gallons of giardiniera fermenting now. You want to talk about tasty pickle juice! Man! Giardiniera juice is the best! Got some garlic beans going too, and some curry spiced caulifower. And I’ve always got some sauerkraut in some stage of fermentation around. :grinning:

(Kath Galvin) #66

First time poster here. Very interesting conversation. I’m just about 6 wks keto. I found pickle juice a huge help for my tummy troubles.

I’m reading a book called Wild Fermentation by Zandor Katz to move beyond making cabbage ferments.

Nice to be here. :slight_smile:

(Alicia Warren) #67

I add salt at 2% the weight of the cabbage. A 2kg cabbage gets 40g salt.

(Brenda) #68

Kimchi. Sauerkraut. Kombucha. Kefir. Celery. Beets. :broccoli: