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Fermentation Questions

Fermentation

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by 0 · March 19, 2014 9:24 AM

I made a batch of sauerkraut using half of a giant green cabbage and about 2 tablespoons of salt. For the first week or so of fermentation, the brine covered the cabbage, but just barely. I actually forgot about the sauerkraut, so I didn't... (more)

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andrew 0 · March 19, 2014 9:24 AM

I use one of these and it is pretty much foolproof. Check the tutorials tab - useful stuff there http://www.probioticjar.com I also have a 5 litre harsh crock which is presently into the 2cnd week of a 4 week kraut ferment.... (more)

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by 48 · February 19, 2014 at 11:19 AM

I have access to a grass fed non homogenized yogurt but it's only fermented for 10 hours. I was wondering if that's long enough to be a good source of probiotics. It is of course made with pasteurized milk btw. I don't feel it's that much of... (more)

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thhq 0 · February 19, 2014 at 11:12 AM

A yogurt batch usually takes me 5-6 hours. Once the multiplying lactobacilli thicken the milk I'm guessing they become less mobile and slow down. A longer time makes a slightly more sour product, so they're still chewing the lactose into lactic... (more)

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by -2 · March 10, 2014 6:50 PM

Hey this might seem like old news to many but I just learned a few days ago about the fact that ruminants like deer or cows are able to digest plant matter because they ferment it in their stomach. I had an "aha!" moment and thought well... (more)

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Baerdric 0 · February 12, 2014 3:04 AM

I fermented a lot when I was a vegetarian, I prefer to let the raindeer do my fermenting for me these days.

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by 188 · January 07, 2014 9:58 PM

FYI: To avoid any paleo die-hards from nagging me on the beans not being paleo subject, fermentation breaks down anti-nutrients into available nutrients. So I was watching a video of Dr. Mercola interviewing the wild fermentation specialist... (more)

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JonN 0 · January 07, 2014 9:58 PM

While natto bacteria are a very common soil bacteria, I don't think it is quite accurate to say they occur naturally on all beans. They are very common in soil where soy beans have been grown; not so much so in other soils. They are... (more)

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by 150 · September 27, 2013 7:58 PM

Hi everyone, I've been intending to do my own fermentation for a while, probably start off with things like sauerkraut or perhaps my own yogurt/kefir if I can find the grains. However, so far whatever I read regarding the fermentation periods... (more)

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Janknitz 0 · September 27, 2013 7:58 PM

You can ferment at higher temps but be aware it will go MUCH faster. Keep a close eye on things. I can turn over a batch of dairy keifer in less than 24 hours in the summer, but it takes 2 to 3 days in the winter because we don't have AC and we... (more)

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by 0 · September 19, 2013 at 10:51 PM

What about doing both? Does anyone soak nuts, dehydrate them, AND THEN also roast them? Roasted nuts taste way better to me, but soaking nuts is way healthier. What about doing both? Soak them but then toast them?

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MathGirl72 0 · September 19, 2013 at 10:51 PM

I soak them, then sometimes roast them to dehydrate them. First time was accidental, but it was a tasty accident.

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by 157 · August 02, 2013 1:27 AM

I tried making my own kefir coconut yoghurt using the body ecology starter and following the instructions that came with it but the yoghurt just doesn't get thick enough. Any suggestions from people that have done this before. I'm just using... (more)

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MathGirl72 0 · August 01, 2013 3:49 PM

My homemade yoghurt is never as thick as the store bought. Gelatin works to thicken it, just make sure you buy quality gelatin. Let it sit in the coconut water to bloom, then heat.

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by 992 · July 26, 2013 6:49 AM

I think I just brewed my first batch of vinegar: Only a tiny amount, because I had no idea what I was doing and need to invest in larger jars. (The rest of the space was initially filled with pineapple slices and coconut sugar for the first... (more)

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by 2611 · July 22, 2013 7:57 PM

When you culture milk, the bacteria live off of the lactose, correct? Does that mean that a batch of yogurt / kefir that starts with nonfat milk will end up with more total bacteria than a batch made from the same amount of whole milk? I'm aware... (more)

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SUSTAINEDfitness 0 · July 22, 2013 4:02 PM

Given "bang for your buck", you would want the most out of it, so full fat gives you more for your money. Low-fat or non-fat yogurts generally have about the same listed carbs(lactose) so will presumably have the same probiotics, but you are just... (more)

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by 91 · July 20, 2013 at 12:32 PM

Why is white rice accepted in the Perfect Health Diet and for some who follow the paleo diet? and what about brown rice that is fermented?

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Michael_17 0 · July 20, 2013 at 12:32 PM

I don't have an in principle problem with eating soaked and or fermented brown rice, but it seems like a pain in the arse to me and not worth the effort when I can eat white rice. When I used to have (unslaked) brown rice, I enjoyed the nutty... (more)

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by 992 · July 15, 2013 9:52 PM

I have a good culture of water kefir brewing in an anaerobic jar with an airlock. Now, I'd like to get some vinegar going, maybe on a batch a month schedule. (A couple bottles should last a month in the fridge, right?) Is it as simple as buying... (more)

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by 30 · July 06, 2013 1:13 PM

So we all know about kimchi, sauerkraut, etc. What are some other sources of good bacteria that we might not know so much about? I'm particularly interested in natto and koji, the bacteria used in miso. There's also shio-koji (literally... (more)

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Dragonfly 0 · July 06, 2013 1:13 PM

Here's a great cookbook that shows a lot of different ferments: http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847 (more)

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by 5 · June 13, 2013 3:37 PM

I have embraced the guidance in Nourishing Traditions a book on healthy eating and stumbled onto this sight and it seems there are tons of similarities. I feel better than ever and have lost significant weight following the book Nourishing... (more)

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arugula 0 · June 13, 2013 3:37 PM

Paleo and WAPF (Weston A Price Foundation - you are calling "Nourishing Traditions") complement each other well for me. I have autoimmune disease (celiac) so using potatoes as a constant carb source is out, I don't eat much dairy ever, white rice... (more)

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by 105 · February 07, 2014 5:17 PM

I'm fermenting pickles my first time and I'm using this recipe: http://www.marksdailyapple.com/naturally-fermented-dill-pickles/#axzz2UuCDjiqU After 5 days, I opened two jars that were not tightened all the way and this is what I found: the... (more)

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andrew 0 · June 08, 2013 9:00 AM

According to Sandor Katz, a great pickler who has written books and lectures about pickling, the mould is benign - just skim off and throw the mould. http://www.wildfermentation.com/making-sour-pickles-2/ But I do think there is a lot of... (more)

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by 3886 · August 30, 2013 at 12:22 AM

If I bought a jar of sauerkraut, but it was under-fermented, I mean barely sour, does it make sense to leave it out of the fridge for a while to continue its fermenting? It wasn't pasteurized.

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Lily_4 0 · June 06, 2013 7:28 PM

I haven't tried it myself but I imagine it should work. My current sauerkraut is taking 'forever' (for summer) because it's in a cool area, climate controlled. It seems to me the process just slows when cooler, so being refrigerated was slowed... (more)

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by 33 · August 29, 2013 3:31 PM

Yo PaleoHackers! Clark here. I LOVE me some fermented foods. Been getting super into fermenting my own lately. Kombucca / sauerkraut / the whole 9. What do you guys think is the best food to ferment? If you have any sweet recipes out there,... (more)

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Marie 0 · August 29, 2013 3:31 PM

Meat... And this coming from a 30 year vegetarian! Homemade gravlox and fermented steak are delicious! (more)

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by 5 · May 21, 2013 9:26 PM

I am a Reg Nurse and have had gut issues for years. Severe constipation, bloating, pain and generally sick. I have followed a high protein diet for the past 2 year with steamed veggies, goat kefir and goat yogurt. I was eatin fermented veggies but... (more)

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jessica_11 0 · May 21, 2013 9:26 PM

less veggies and protein and more fat. you might also try making your own dry aged meats by letting them sit out on a rack in the fridge for a week or longer, the enzymes in the meat will start to break it down for you. you can make jerky this... (more)

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by 115 · May 06, 2013 2:08 AM

First of all, I know facts such as people becoming shorter and died younger after the agricultural revolution. I know modern milk are bad for most of us. I know modern bread are bad for most of us. What I don't know is if bread made of original... (more)

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askrere 0 · May 06, 2013 at 12:18 AM

I am very new to paleo so I can see where you are coming from. My initial reaction to paleo dieting kind of surprised me, and at first seemed like everyone just lived off bacon, eggs and avocado. I do agree we have the ability to eat grains and... (more)

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by 115 · May 01, 2013 4:35 PM

Is there a good one-stop source for information about fermentation? Like tips on what food to ferment. Time of fermenting. Different benefits. Etc. I've heard a lot about the book Nourishing Traditions or the book The Art of Fermentation. But any... (more)

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greymouser 0 · May 01, 2013 4:17 PM

Your guess is correct: Nourishing Traditions is a great book to start learning about fermenting foods. It covers all the basics, for a variety of vegetables. The book is not solely focussed on fermented foods, but it covers a lot. I hadn't heard... (more)

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by 115 · April 12, 2013 5:38 AM

As the subject line states, what cultures do you recommend for fermenting milk? Should one use a mix? And how does the fermenting process change depending on the different cultures you use? I guess some cultures need different temperatures and... (more)

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January 0 · April 12, 2013 5:38 AM

Cultures for Health has some really interesting and varied cultures. They have standard yogurt of the kind you see in grocery stores with the basic 3-4 bacterial strains, but they also have cool stuff like Viili, a room-temperature culture that... (more)

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by 35 · December 26, 2013 at 11:18 AM

I bought a big case of canned black beans shortly before going on a Paleo diet, only to realize they are not paleo frienfly and the lectins may have been a major source of my gastro stress. I've felt much better since I stopped eating... (more)

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Tammy_4 0 · March 13, 2013 6:30 PM

Sandor Ellix Katz....The Art of Fermentation (His new Book) http://www.wildfermentation.com/ Basically, This dude can ferment anything! His previous book is titled, Wild Fermentation. Good Luck! (more)

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by 35 · July 06, 2013 8:56 PM

I'm looking to make some homemade fermented foods to get the benefits of the probiotics they produce. However, I was wondering if it would be possible to expand the range of beneficial bugs that grow in it. For instance, say I made some... (more)

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Paleotonic 0 · July 06, 2013 8:56 PM

I've now tried it twice with homemade fermented red cabbage (kraut). Worked great. Halfway through packing the cabbage into the glass jar I was fermenting it with, I opened an Align probiotic into it and then cut open a Dr Ohhira's probiotic pill... (more)

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by 227 · February 16, 2013 8:50 PM

I just crapped myself, should I wash with soap or should I leave it to ferment and eat it next week?

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by 233 · February 11, 2013 5:27 AM

I tried to ferment a yam (it was bright orange- not sure the species) by cooking it, mashing it, adding a few drips of yogurt, and putting it in an air-tight container on top of my freezer where it is warm. The first 2 days it tasted sweet and... (more)

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Soul 0 · February 11, 2013 3:40 AM

I have never fermented potatoes myself, but I think the problem is that you didn't add enough culture(yogurt/whey). I think the cultures that ferment to make alcohol outnumbered the yougurt cultures. Add more yogurt or whey to your next batch... (more)

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by 2930 · February 02, 2013 8:03 PM

I made really good fermented sriracha recently. Fermentation on my countertop started within 24 hours and lasted for three days. I didn't use any starter cultures, just sealed the jar tightly. It was delicious with chicken and hard-boiled... (more)

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Janknitz 0 · February 02, 2013 8:03 PM

My ferments are SO SLOW this winter because we don't heat our house much. Try moving it to a warmer spot.