Fermentation

Fermentation

Fermentation Questions

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by 0 · about 6 hours ago

I guess fermentation is a sort of non heat based form of cooking. Heat eliminates toxic antinutrients and so do bacteria, so would bacterial fermentation be enough to convert toxic raw beans into a digestable food? 

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glib 0 · October 29, 2014 at 1:55 PM

This is potentially a very interesting question. Can we tune our fermentation (temperature, salinity and bacteria, since humidity will always be 100%) so as to target specific toxins? In the case of beans we are mostly talking about protease... (more)

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by 48 · about 6 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)

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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 · about 6 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 6 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 157 · about 6 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 6 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 105 · about 6 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 6 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 5 · about 6 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)

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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)

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by 115 · about 6 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 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)

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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)

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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)

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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 7 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 813 · about 7 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 631 · about 7 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)

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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)

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by 3979 · about 7 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 5150 · about 7 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 7 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 7 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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by 431 · about 7 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)

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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)

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by 665 · about 7 hours ago

Did anyone used yoghurt maker to speed up fermentation? I don't have much space to keep fermenting veges for long periods of time. Yoghurt maker basically keeps 36C temperature for many hours. I just started using it myself, wonder if somebody... (more)

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Varelse 0 · July 20, 2012 at 3:30 AM

This isn't necessarily about using heat to speed up fermentation, but another way you can speed it up is to use a few spoonfuls of brine from your last ferment to add to your current ferment.

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by 126 · about 7 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)

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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)

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by 3043 · about 7 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)

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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)

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by 12174 · about 7 hours ago

My fellow paleohackers being experts on sourcing fermented foods, I was hoping that you guys might have knowledge on fermented fish or sugar-free smoked wild salmon that my family could use for GAPS stage 2. I have a history of failure with... (more)

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Bread_Eating_Beelzebub 0 · June 28, 2012 at 2:32 PM

Hmm, I order bottarga online, which you can just shave like parmesan cheese over anything. I got mine at gilt taste, but I have heard good things about http://www.cortezbottarga.com/. I also use Red Boat fish sauce on a lot of things. My friend... (more)

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by 1804 · about 7 hours ago

My first brew is on day 14 of its first fermentation and I will probably bottle tonight or tomorrow. I definitely want to flavor it somehow just haven't decided how! What are your favorite ways to flavor your homemade kombucha? (more)

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Josh_M 0 · May 17, 2012 at 2:36 PM

My first fermentation can last anywhere from 5-14 days (depending on the house temperature, time of year, etc). I always do a second ferment (to increase the natural carbonation) where I add ginger, lemon, cherries, strawberries, etc and then let... (more)

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