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Fermented Foods Questions

Fermented Foods

Paleo Questions

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by 188 · about 10 hours ago

I am looking for the best quality natto starter, does anyone have a clue what website sells them? I imagine a good quality starter would last indefinitely and never stop repopulating just like the difference between good quality milk kefir... (more)

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raydawg 0 · March 21, 2014 at 2:00 PM

Realize, there is K2 in liver and in egg yolks, don't stress the K2. If you can find some Natto, great. If not, it's not that much of an issue anyway - eat more eggs and liver. Like you I spent a bit of time trying to find somewhere to get... (more)

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by 0 · about 10 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)

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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)

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by 2291 · about 10 hours ago

I have been eating sauerkraut and other fermented vegetables daily for a while now, and feel like it has really been helping me heal, but I'm going to Hawaii for a week and am concerned about not being able to keep this up while I'm gone. I... (more)

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glib 0 · March 09, 2014 at 10:42 PM

If you are checking luggage, a jar of sauerkrauts in your suitcase will work.

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by 91 · about 10 hours ago

What good are fermented foods if the only species they usually provide are lactobaccilli. Lactobaccilli species only provide relief from extreme conditions or diseases such as diarrhea, crohns, ibd, ibs. But do they really restore the gut... (more)

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Matt_11 0 · December 29, 2013 at 3:09 PM

"I would imagine that probably half of the bacteria wouldn't survive the gastric acid in the stomach." Good thing there are probably on the order of 10^7 bacteria per mL in fermented foods. Even if 90% are destroyed you still have 10^6... (more)

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by 0 · about 10 hours ago

Is FCLO in fact actually rancid or toxic? (not due to vit. A content but due to the fermentation process) A calm analysis seems to show that FCLO recommendations come from subjective (though potentially valid in those cases) n=1 positive... (more)

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by 0 · about 10 hours ago

I believe I have leaky gut syndrome and I've been trying to improve my gut health, namely by avoiding certain allergenic foods and taking probiotics. Often one is advised to also ingest Apple Cider Vinegar before every meal. My question... (more)

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Migo 0 · September 13, 2013 at 9:51 AM

Vinegar does not kill bacteria, fungi or parasites inside your intestine. Vinegar helps with digestion, in particular makes it easy to break down starch and carbs. It also has many good micro-nutriments. You don't need to gargle after... (more)

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by 30 · about 10 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 0 · about 10 hours ago

I accidentally left my bottle of Green Pastures fermented cod liver oil on the windowsill for about an hour. I'd say it was probably subjected to temps around 75 or 80 F. The bottle was about 1/4 full and the sun was shining on the top half of the... (more)

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Stephen_4 0 · May 09, 2013 at 3:34 AM

It's fine .

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by 30 · about 10 hours ago

I recently stumbled on to this: http://www.drlwilson.com/articles/HEALING%20LIFESTYLE.htm He seems to advocate what is pretty much a Paleo diet, but with some differences. He's big on hair mineral analysis to fine-tune the diet, and coffee... (more)

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Mscott 0 · May 01, 2013 at 9:25 PM

His opinion of fruits is pretty demonstrative of odd reasoning: "They are almost all hybrids that are too sweet, and they have less nutrition than most other natural foods. They are also very yin in Chinese medical terms. Fruits... (more)

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by 10 · about 10 hours ago

Hello, Due to a medication I am on for severe depression (MAOI), I cannot eat many fermented foods (there is a life-threatening reaction with the medication) which include kombucha, sauerkraut, and kefir. I'm new to Paleo eating, and have seen... (more)

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James_3 0 · April 23, 2013 at 3:22 AM

Fermented foods are not necessary. But probiotics are important. If your gut gets out of whack, you'll have all sorts of digestive problems, overgrowths of bad bacteria/fungi/etc. Like the others say, check with your doctor on regular probiotic... (more)

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by 35 · about 11 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 15400 · about 11 hours ago

Before any kimchi-lovers tear me apart - I absolutely LOVE kimchi and think it is the best food on earth. However, I have read a great number of studies that indicate that fermented red pepper contributes to developing stomach cancer. I am not... (more)

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Jay_15 0 · November 10, 2012 at 1:54 PM

I googled and like I said the first resource was this question?!....then this... "This was the title to a very interesting article from ABC News back in 2005. During the days of the Bird Flu, scientists found that infected birds that were fed... (more)

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by 115 · about 11 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 631 · about 11 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 1600 · about 11 hours ago

I dont even know where to start researching! What should I look for? Also I picked up a package of honeycomb. There was no indication if it had been processed in any way and I cannot think of a reason they would actually heat it?? Any way to... (more)

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Varelse 0 · September 16, 2012 at 4:48 PM

JEALOUS!!! I have never bought fermented food, always made it myself, but if they have any of this stuff give it a try, they're my faves! cauliflower green tomatoes hot peppers garlic sauerkraut I bet they would also have kvass, which I... (more)

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by 15400 · about 11 hours ago

I came across these articles while trying to research gut flora and... (more)

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by 85 · about 11 hours ago

I've started venturing into fermenting my own vegetables at home - does anyone have good resources/instructions for doing so?

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Robert_9 0 · September 08, 2012 at 3:21 AM

"Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats" by Sally Fallon awesome book I love it I started lacto-fermenting my foods. I did it by leaving raw milk out to separate into cream... (more)

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by 15400 · about 11 hours ago

I cannot eat fermented foods, because every time I start eating them, I get addicted. For example, I made tons of pickles and I did not even let them finish fermenting! I ate pickles for breakfast, lunch and dinner, as if they were made of... (more)

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hackadoodle82 0 · August 31, 2012 at 9:57 PM

I, too, have a love for fermented things. I think it was fate, after all, that I am marrying a Korean who introduced me to kimchi. Although not a big fan of red kimchi, white kimchi is AMAZING! Personally, if I know I am eating a ton of salt I... (more)

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by 12174 · about 11 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 193 · about 11 hours ago

I'm wondering how frequently fermented or pro-biotic foods should be consumed. I'm thinking of kimchi, kombucha, kefir, and the like. Say I intake such items only occasionally (i.e., not regularly)...would that negate any positive effects long... (more)

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missionman 0 · May 21, 2012 at 4:20 PM

I am currrently brewing Kombucha and water kefir. I just sarted both and have done it a few years ago too. It's pretty easy once you have the scoby and grains which you can often find on craigslist depending where you are. As for the amount I'm... (more)

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by 1804 · about 11 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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by 3850 · about 11 hours ago

Lately, I've really been pushing the proboitics and drinking water kefir like crazy (thanks Nance). But I need more fermented foods. What's everyone's current favorite? Right now, I'm totally digging these fermented ginger carrots from my local... (more)

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foreveryoung 0 · April 26, 2012 at 6:06 PM

My all-time favorite is Kombucha. I drink a few of these a week. SO tasty.

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by 5 · about 11 hours ago

Hey guys, I've become a fan of fermented foods in the past 4 months. I've been frequently drinking kombucha for more than a year, but I now started to implement kimchi, sauerkraut and daily homemade kefir to my diet. The problem is I developped... (more)

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Marie_5 0 · May 15, 2012 at 5:08 PM

That's strange. I was under the impression that the probiotics in kombucha and other fermented foods were an excellent way to fight/prevent yeast infections. The yeast in kombucha is saccharomyces boulardii and it is not the strain that causes... (more)

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by 467 · about 11 hours ago

Garlic is supposed to be a natural remedy for many things. I have seen this garlic extract for sale that has been aged/fermented for 20 months. Since then, I have wondered if aging or fermenting garlic would enhance its benefits. When I buy... (more)

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Tony_10 0 · March 27, 2012 at 3:28 PM

Black garlic is fermented...ive not tried it, it was ~40USD for 6 of them where i saw it in Singapore! http://en.wikipedia.org/wiki/Black_garlic_(food)

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by 65 · September 30, 2014 at 3:32 AM

I just started fermenting foods with recipes from the PHD blog. Are there advantages to using a variety of veggies?

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Jay_15 0 · March 04, 2012 at 8:01 PM

Variety in your diet sure helps, so same in fermentation. Eat same fermented food every day is better than none at all. I like lacto-fermented pickles, kraut, and I did a carrot onion garlic (I put garlic in everything) and celery one....the... (more)