Fermentation

Fermentation

Fermentation Questions

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by -2 · about 23 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)

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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.

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by 188 · about 23 hours ago

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 at 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 · about 23 hours ago

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 at 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 · about 23 hours ago

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 · about 23 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)

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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.

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by 2626 · about 23 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)

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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)

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by 91 · about 23 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?

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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)

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by 30 · about 23 hours ago

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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joanna_4 0 · July 06, 2013 at 10:04 AM

Kefir, cheese, kombucha, and yogurt are the bomb.

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by 5 · about 23 hours ago

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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August 0 · June 12, 2013 at 6:26 PM

Paleo is just stricter. Nourishing Traditions addresses the problems with grains, legumes, and dairy by peparing these things in traditional ways. The paleo way is to just not eat them. But even here on Paleohacks you will get a lot of folks... (more)

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by 105 · about 23 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)

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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)

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by 3979 · about 23 hours ago

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 at 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 38 · about 23 hours ago

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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Lewis_habben 0 · August 29, 2013 at 2:38 PM

Orange juice! especially if you chill it half way through the fermentation. You get oj pop. Streamed rice does well also, and it breaks up it's gooeyness.throw in some onion garlic celery and salt and you got a party. Cut up bananas in a ball... (more)

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by 115 · about 23 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)

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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)

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by 115 · about 23 hours ago

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 at 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 · about 23 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)

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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)

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by 213 · about 23 hours ago

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 2949 · about 23 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)

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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.

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by 915 · about 23 hours ago

I ferment my own sauerkraut, me & my kids just just eat it straight out of the jar...My partner & step-children aren't so keen....i was thinking of a way to introduce some to their diets without such an impact, i know that sauerkraut... (more)

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Matt_11 0 · January 20, 2013 at 4:28 PM

Look at pasturization protocols... 145F for 30 minutes. (VAT) 161F for 15-20 seconds. (HTST) 275F for 1 second. (UHT) Toss it in right before serving to get it warmed up, you'll have minimized die-off.

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by 671 · about 23 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)

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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.

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by 813 · about 23 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)

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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.

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by 115 · about 23 hours ago

What are your thoughts on fermented foods within the context of the paleo lifestyle? How often do you have them and what are the benefits, apart from aiding digestion?

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Canis_Minor 0 · November 09, 2012 at 3:44 PM

I'm all about the fermentation; I make my own kefir, kombucha and kimchi. I'm doing less dairy each year so the goat-milk kefir grains may find themselves reincarnating to some other use, but I consume kombucha almost daily, and go through kimchi... (more)

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by 3979 · about 23 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)

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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)

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by 5160 · about 23 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)

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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)

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by 15 · about 23 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)

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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)

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by 20 · about 23 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)

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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)

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