Fermented foods


(Clare) #41

I like fermenting cucumber sometimes. Slice it fine and add salt and a splash of live cider vinegar. You can eat it after a few hours and it will keep for days / weeks in the fridge. You can add soy and chilli - or anything else you fancy. It’s great on the side of meat.

I also make yoghurt and sour cream and sauerkraut.

Homemade sour cream is so much tastier thank shop bought - it’s actually tangy. I mix a big dollop of greek yoghurt into double cream, put it in a sealed tub then put it in my sous vide on 44 degrees. It converts in a few hours.

Carrot ribbons ferment quite well too.

A splash of live cider vinegar (with the mother in it) will always set things going.


(Roxanne) #42

What is your ratio of salt to cabbage? Is the mason jar loosely sealed? Do you stir or anything during the 4 weeks? Thanks Brenda!


(8 year Ketogenic Veteran) #43

Crap. I forgot. It’s at home taped to the inside of my cupboard. I do weigh the cabbage and then measure out the salt.
Poke me later so I get it to you. The ratio I use has worked splendidly for over three years now.

I cover mine with a fine cloth and a elastic band to hold it on. This keeps out fruit flies etc. You could also purchase an airlock.

I don’t stir, maybe press the cabbage down so it stays under the liquid. If you do touch it while it is fermenting be sure any utensil you use is VERY clean.

I ferment mine 4 weeks because that is when it tastes good to me :slight_smile:


(Roxanne) #44

K, thanks. I just checked the recipe section in case it was there (wasn’t).


(8 year Ketogenic Veteran) #45

Remind me and I’ll put it there!!!


(Naomi Brewster) #46

I added daikon to my last batch of saurkraut and it was yummy and actually changed the overall result though I don’t know how that works.


(Richard Hanson) #47

I have a dribble of wine, close to 400 bottles of mostly red wine and I have plans to eventually make wine. I just have two major issues with my house. My sons John and Luke are living in my wine room. :smile:

Keto for Life!

Richard


(Brian) #48

Sauerkraut does take some time. But it’s so simple.

I think for my recipe, it worked out to 3.5 pounds of cabbage for 1 TBSP of salt, but I’d have to check for sure. Massage it until it makes enough of it’s own juice to cover it and then put a plate and large zip-lock bag of water over top of the crock it’s sitting in. Cover with a towel and let it sit, checking on it every so often. In a couple of months, you have sauerkraut.

If you want to keep it but don’t want to keep the crock going all of the time, you can pull the kraut out of the crock and put it in freezer bags and stick it in the freezer. It’ll keep that way for a good long time. We have some from a couple of years ago that’s still pretty good.


(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.


(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.