Fermentation

Fermentation

Fermentation Questions

Dabb407e26b14b0f01ec655ef5692676
0
Votes
0
Answers
2
Views
356
by 0 · about 7 hours ago

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)

4e184df9c1ed38f61febc5d6cf031921
andrew 0 · March 19, 2014 at 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)

Aabf89b1f994d00c9d15bc24fc8a9cd4
0
Votes
0
Answers
2
Views
671
by 48 · about 7 hours ago

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)

Medium avatar
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)

4bf47833e2e71bbbb6946dcec7dfd5da
0
Votes
0
Answers
6
Views
2K
by -2 · about 7 hours ago

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)

275d4b6e89403e4275926ebf05622b57
Baerdric 0 · February 12, 2014 at 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.

303da756656a877256622dd5dcf0a02e
0
Votes
0
Answers
1
Views
1.1K
by 157 · about 7 hours ago

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)

61844af1187e745e09bb394cbd28cf23
MathGirl72 0 · August 01, 2013 at 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.

72cf727474b8bf815fdc505e58cadfea
2
Votes
2
Answers
2
Views
1.3K
by 2626 · about 7 hours ago

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)

C6648ab69e5a1560c7585fe3ba7108fb
BGottfried 0 · July 22, 2013 at 7:57 PM

Honestly, if you're looking for best bang for your buck on probiotics, you should look into making your own kefir. It'll be cheaper than buying store-bought yogurt, as you just buy milk and culture it yourself (also allowing you to control the... (more)

Medium avatar
1
Votes
1
Answers
3
Views
795
by 91 · about 7 hours ago

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?

Medium avatar
SkylerM 0 · July 20, 2013 at 1:42 AM

Well basically it is not paleo because it is a grain, but many people choose to eat it. Really what most people suggest around here, and I agree, is that if you are able to eat it and have no negative side effects, go ahead. I personally am fairly... (more)

60dffe254787a2e7a96dedc87d11e5c5
0
Votes
0
Answers
6
Views
5K
by 105 · about 7 hours ago

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)

best answer

4e184df9c1ed38f61febc5d6cf031921
andrew 0 · June 08, 2013 at 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)

5dad3fcfbabb35749d2e816be1f21f26
1
Votes
1
Answers
1
Views
936
by 5 · about 7 hours ago

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)

2006ccb2b60f9cc5ba5e8eff8a7abc46
jessica_11 0 · May 21, 2013 at 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)

Medium avatar
3
Votes
3
Answers
5
Views
1.1K
by 115 · about 7 hours ago

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)

5cb72179fcddcee6a6b570dc80269a1a
RB_1 0 · May 06, 2013 at 2:08 AM

Hello, I'm new to this site and my education is not in the sciences so... take my comments with a grain of salt. I've read the works of the paleo pioneers and even read some write-ups of Cordain's views in 1993 or 1994, which were very... (more)

Medium avatar
0
Votes
0
Answers
2
Views
3.1K
by 115 · about 7 hours ago

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)

E36cb992cf0a5eba8b97a359c15f38b3
blueballoon 0 · May 01, 2013 at 4:35 PM

I think the best is really anything by Sandor Katz. The Art of Fermentation is great (probably the best), but if you're new to fermenting I'd give his book called Wild Fermentation a go. The latter is much smaller and easier to get through for a... (more)

Caa04664c04cf8c6eea4715f99a0d7e7
0
Votes
0
Answers
4
Views
1.1K
by 35 · about 7 hours ago

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)

best answer

E30a812ae2cdda3ff639b626ad8c1e08
Tammy_4 0 · March 13, 2013 at 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)

Caa04664c04cf8c6eea4715f99a0d7e7
4
Votes
4
Answers
4
Views
4K
by 35 · about 7 hours ago

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)

best answer

Caa04664c04cf8c6eea4715f99a0d7e7
Paleotonic 0 · July 06, 2013 at 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)

B6c16d850e7305aad0507ad079ecf1d4
1
Votes
1
Answers
2
Views
1.1K
by 232 · about 7 hours ago

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)

best answer

7eba3d743671649c1e06cacce0ba4e77
Soul 0 · February 11, 2013 at 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)

9f54852ea376e8e416356f547611e052
1
Votes
1
Answers
4
Views
635
by 2949 · about 7 hours ago

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)

best answer

3491e51730101b18724dc57c86601173
Janknitz 0 · February 02, 2013 at 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.

Ba99a15e6bf870b81286791617050593
0
Votes
0
Answers
6
Views
1K
by 671 · about 8 hours ago

So I'm really curious about this one. I've had a block of Kerrygold butter out on the counter, in a container, for about two weeks now. Probably should have used it up by now but simply have gotten around to it. When I went to put it on my... (more)

32f5749fa6cf7adbeb0b0b031ba82b46
Matt_11 0 · December 16, 2012 at 7:18 PM

Unless you know what you're doing with mold, you'll probably want to avoid it.

9e975c86f483555ed19e59c5628488ca
2
Votes
2
Answers
4
Views
3.1K
by 808 · about 8 hours ago

I tried to make pickled eggs, but I didn't have quite enough white vinegar??? so I substituted in some live culture apple cider vinegar and it turns out that was not such a good idea. (more)

0382fa263de4c83328dc34a56e25437f
Canis_Minor 0 · November 29, 2012 at 2:02 AM

While this isn't a question and you don't specify why your choice of vinegar was a "bad idea," I do feel the need to chime in. I use ACV better than half the time in my egg, beet and other pickling projects and they turn out fantastic.

7dab2d8c97e44d8d0c298e5c9d5d75bc
2
Votes
2
Answers
3
Views
3.7K
by 631 · about 8 hours ago

Hey, I'm looking for the "basics" of fermented foods to help with leaky gut/digestive problems as a natural probiotic. What are your most basic fermented foods? I'm an egg free, potato-free, fruit-free, mostly nut-free, dairy-free paleo... (I... (more)

best answer

194d8e8140425057fe06202e1e5822a7
Dan_29 0 · September 30, 2012 at 3:35 PM

Fermented Foods For Beginners Guidelines: 1.) Never buy pasteurized fermented foods (like Eden's Sauerkraut). It just won't do anything. If it doesn't say "raw" or "unpasteurized" on the label, it is pasteurized. 2.) Traditionally made pickles... (more)

194d8e8140425057fe06202e1e5822a7
2
Votes
2
Answers
2
Views
2K
by 3979 · about 8 hours ago

Egg whites have a number of anti-nutrients (http://thepaleodiet.blogspot.com/2010/01/paleo-diet-q-29-january-2010-update-on.html) For people like me who have trouble with digesting eggs, is there any way to deactivate these anti-nutrients? It... (more)

32f5749fa6cf7adbeb0b0b031ba82b46
Matt_11 0 · September 23, 2012 at 2:03 PM

No food wants to be eaten. There's all sorts of cross reactivity between human protein and plant/animal proteins/compounds. It's just silly to fret obcessively over tiny potential interactions between our bodies and food. Humans are resilient and... (more)

4b9077bdc5240ddeb48b2125c1bd6265
3
Votes
3
Answers
7
Views
830
by 158 · about 8 hours ago

I have been looking at brewing some Kombucha (and have also thought about bumping the alcohol in the brew to replace my vice for beer) and all the recipes say you need a starter or at least some Kombucha with the mother in it to begin. I was... (more)

192a2d6a31fe367deb913ccaa2c97460
stella_1 0 · September 20, 2012 at 12:35 AM

I've always had to start with 1 cup of premade kombucha. That'll turn into a mother in about 3 weeks with the right amount of sugar/tea mixed in. My boyfriend tried a wild innoculation with kombucha and ended up with some pretty awful stomach... (more)

0a9ad4e577fe24a6b8aafa1dd7a50c79
1
Votes
1
Answers
5
Views
3.9K
by 5160 · about 8 hours ago

Tried it with some regular white russet potatoes. Cooked it until it was soft enough to mash, then I added some culture from my kefir, mixed it up well and left it out for 5-7 days. Takes really long to ferment to an acceptable level (and even... (more)

0242b468fe1c97997749db416c92e7ed
Kimmie 0 · August 28, 2012 at 11:09 PM

I started fermenting my potatoes after reading about it in Paleo Magazine a couple month back. Supposedly, this is the traditional way to prepare potaotes and sweet potatoes, and it's supposed to make them more digestable. I peel and dice the... (more)

4a14ce626f3855e1ca76aa111a523dc2
3
Votes
3
Answers
10
Views
1.4K
by 15 · about 8 hours ago

I am making my first sauerkraut, but I don't know if it is ready, if I need to wait a little more or if it definitely is spoiled! Today is its 10th day. I used half cabbage with celtic salt and 1 shredded carrot. Now the kraut at the top is... (more)

54f75fb54778cfa947990bec1175307a
Eugene_K 0 · August 22, 2012 at 11:12 PM

Probably it is yellow at the top due to contact with air. Ideally it should be totally submerged, you need to use some weight for this. It is ready when it stops producing little bubbles of gas and solution clears. I don't think it can become... (more)

87f337477a813c3393eff36cf7aaf3dd
1
Votes
1
Answers
3
Views
2.5K
by 20 · about 8 hours ago

Can somebody answer me a question? After the time of fermentation (being it sauerkraut, kombucha or kefir) is completed, how do you store the final product to eat small portions continuosly during the following week? I store them in a jar or... (more)

best answer

F5a0ddffcf9ef5beca864050f090a790
VB 0 · August 13, 2012 at 2:01 PM

Once the fermentation process is completed (for sauerkraut), place the final product in a glass jar (or many jars), cover with a tight lid, put in refrigerator. Every time you want some, take it out of refrigerator, put on a serving plate, then... (more)

Bdc6244bdbd664d2168a8e326018ffbe
0
Votes
0
Answers
2
Views
2K
by 431 · about 8 hours ago

So, I've discovered that making your own fermented things is super-satisfying, but I'm dairy-intolerant and thus have a limited number of ways to start ferments! Sauerkraut and veggies are fine on their own of course, but I'd like to make coconut... (more)

61f9349ad28e3c42d1cec58ba4825a7d
Varelse 0 · July 24, 2012 at 4:56 AM

No. Sauerkraut juice will absolutely not work to make yogurt of any sort. I don't have brick and mortar store access to such things where I live either, but Cultures for Health is a great resource for starters of all sorts, and here they have a... (more)

91f5be33a7ec9f59a5c528af3c75175d
0
Votes
0
Answers
6
Views
6K
by 126 · about 8 hours ago

I love my picked veg, and have come across sauerkraut I know its blaphamy in here to buy it from a shop if its not unheated, but generally what is the nutritional breakdown like for it? also does it taste good? thanks guys P.s I did use the search... (more)

35b2cb4d450e5288895c255dfdfff35d
Sol 0 · July 16, 2012 at 5:09 PM

If it's heated then the sauerkraut will lose the benefit of the good bugs that inoculate your gut. But, it will still have the benefits of cooked cabbage. But, if you're going to buy cooked cabbage that is referred to as sauerkraut you might as... (more)

4b5be253ac1981c690689cab7e4bf06d
1
Votes
1
Answers
5
Views
2.2K
by 3043 · about 8 hours ago

I am starting to get into fermenting my own foods (yay for local produce!) There have been a lot of studies about fermenting sauerkraut, and how it has to go for several days in order to be properly fermented (aka, at 2-3 days, it doesn't have... (more)

61f9349ad28e3c42d1cec58ba4825a7d
Varelse 0 · July 09, 2012 at 7:32 PM

You may not find much hard and fast research on it, because fermentation is somewhat of an art and something of a science. Also, home fermentation is not something that's going to make a big company a boodle of money, and so they have no reason to... (more)

Get Free Paleo Recipes