Default 150

Fermentation Questions

Fermentation

Paleo Questions

E83024ab9b7ac4e900a55b0ad1ef39ca
0
Votes
0
Answers
0
Views
19
by 0 · about 13 hours ago

They seem to make the desirable fizzy&sour kombucha when fed white sugar. But with brown sugar, the water the kombucha is in remains sweet and flat. 

Dabb407e26b14b0f01ec655ef5692676
0
Votes
0
Answers
2
Views
337
by 0 · March 19, 2014 at 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)

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
652
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)

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
1.7K
by -2 · March 10, 2014 at 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)

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.

Medium avatar
0
Votes
0
Answers
2
Views
1K
by 188 · January 07, 2014 at 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)

4ea71b4625cb5df5b7b7a62c1560b2e1
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)

Ac1be7d044a82c85cee039f3435a550f
0
Votes
0
Answers
4
Views
592
by 150 · September 27, 2013 at 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)

3491e51730101b18724dc57c86601173
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)

272f1174f6e6865394933d100f7e5182
0
Votes
0
Answers
2
Views
739
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?

61844af1187e745e09bb394cbd28cf23
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.

303da756656a877256622dd5dcf0a02e
0
Votes
0
Answers
1
Views
1.1K
by 157 · September 16, 2014 at 8:12 PM

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.

Cf08ad26759fdd206a2c9f9385080a57
0
Votes
0
Answers
0
Views
97
by 1005 · September 16, 2014 at 8:11 PM

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)

72cf727474b8bf815fdc505e58cadfea
2
Votes
2
Answers
2
Views
1.3K
by 2626 · September 16, 2014 at 8:11 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)

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
768
by 91 · September 16, 2014 at 8:11 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?

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)

Cf08ad26759fdd206a2c9f9385080a57
0
Votes
0
Answers
0
Views
117
by 1005 · September 16, 2014 at 8:11 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)

Dbff3167db4ebc87b0e176a4f43a26d8
2
Votes
2
Answers
3
Views
651
by 30 · September 16, 2014 at 8:11 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)

089dd41b18fbb95ebb5347cded708d98
joanna_4 0 · July 06, 2013 at 10:04 AM

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

6e73a82ebdeab65a9003c765ecd3ff00
1
Votes
1
Answers
3
Views
860
by 5 · September 16, 2014 at 8:10 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)

7bf306ada57db47547e9da39a415edf6
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)

60dffe254787a2e7a96dedc87d11e5c5
0
Votes
0
Answers
6
Views
4.7K
by 105 · September 16, 2014 at 8:10 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)

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)

194d8e8140425057fe06202e1e5822a7
0
Votes
0
Answers
2
Views
1.1K
by 3979 · September 16, 2014 at 8:10 PM

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.

67871ef2326f29da48f1522827fc0f80
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)

56db14fdfb438ea2b8ff37984ba17468
2
Votes
2
Answers
3
Views
414
by 38 · September 16, 2014 at 8:09 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)

53fb106134e65f1300e33193f25a097f
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)

5dad3fcfbabb35749d2e816be1f21f26
1
Votes
1
Answers
1
Views
900
by 5 · September 16, 2014 at 8:09 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)

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 · September 16, 2014 at 8:08 PM

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
2.9K
by 115 · September 16, 2014 at 8:08 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)

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)

Medium avatar
1
Votes
1
Answers
6
Views
1.1K
by 115 · September 16, 2014 at 8:06 PM

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)

Fb67dc30cead043d1d13ea503a3044dc
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)

Caa04664c04cf8c6eea4715f99a0d7e7
0
Votes
0
Answers
4
Views
1.1K
by 35 · September 16, 2014 at 8:05 PM

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
3.8K
by 35 · September 16, 2014 at 8:04 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)

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)

4517f03b8a94fa57ed57ab60ab694b7d
-1
Votes
-1
Answers
0
Views
165
by 213 · September 16, 2014 at 8:03 PM

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

B6c16d850e7305aad0507ad079ecf1d4
1
Votes
1
Answers
2
Views
1.1K
by 232 · September 16, 2014 at 8:03 PM

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)