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Fermented Foods Questions

Fermented Foods

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by 188 · March 22, 2014 at 09:11 PM

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 02:00 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 · March 19, 2014 at 09:24 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)

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andrew 0 · March 19, 2014 at 09:24 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 2327 · March 09, 2014 at 10:42 PM

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 · December 30, 2013 at 11:38 AM

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 03:09 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 · November 22, 2013 at 09:21 PM

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 · September 13, 2013 at 05:20 PM

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 09:51 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 · July 06, 2013 at 01:13 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)

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Dragonfly 0 · July 06, 2013 at 01:13 PM

Here's a great cookbook that shows a lot of different ferments: http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847 (more)

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by 0 · May 09, 2013 at 05:57 PM

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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Monte 0 · May 09, 2013 at 04:14 AM

It's spoiled before it leaves the factory.

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by 35 · May 18, 2014 at 10:10 PM

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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McSherbear 0 · May 18, 2014 at 10:10 PM

I've been reading about Dr. Wilson's approach to better your health for about one week now. I have still so much to read before making a decision to try it. Like Shelia, above, I have tried several different health diets, etc. I have also... (more)

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by 10 · May 29, 2013 at 05:40 PM

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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Lily_4 0 · May 29, 2013 at 05:40 PM

I use probiotic pills. I abhor the taste of fermented food, apart from sauerkraut, which I've been too lazy to make for many years. I bought the $50 a month dose, refrigerated kind for several years (from Whole Foods or local health food store).... (more)

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by 35 · July 06, 2013 at 08:56 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)

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Paleotonic 0 · July 06, 2013 at 08:56 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 15380 · January 30, 2013 at 05:14 AM

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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Drew_6 0 · January 30, 2013 at 05:14 AM

is that why Americans are obese from eating fast foods, salty, and all of the above! Americans put more salt in their food than Asians. You want proof tell me the percentage of obese Caucasians from Asians.

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by 115 · November 10, 2012 at 12:31 PM

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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tbunchylulu 0 · November 10, 2012 at 12:31 PM

I make a half gallon of water kefir with lemon and ginger every other day. It is so good, very refreshing, and is saving my family money since they were formally addicted to store-bought kombucha at $3.69 a pop. I love it because it literally... (more)

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by 632 · September 30, 2012 at 03:45 PM

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 03:35 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 1602 · September 17, 2012 at 03:12 PM

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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ThinnerStrength 0 · September 17, 2012 at 03:12 PM

Russians pickle watermelon!

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by 15380 · September 15, 2012 at 07:23 PM

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

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by 85 · September 08, 2012 at 03:21 AM

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 03:21 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 15380 · September 07, 2012 at 06:19 AM

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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Becca_5 0 · September 07, 2012 at 06:19 AM

Have you tried kambucha? Maybe drinking your probiotics wont cause the same effect? You can get the raw kind without yummy tea mixed in and it tastes kinda weird/nasty, maybe the taste will make it so you wont over do it? Although i must say i do... (more)

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by 12108 · March 07, 2013 at 07:15 PM

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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Meaty_1 0 · March 07, 2013 at 07:15 PM

The fermented fish sauce produced in northern Thailand is called pla raa. I've never been brave enough to try it.

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by 192 · June 04, 2012 at 04:24 AM

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 04:20 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 1803 · December 14, 2013 at 10:13 PM

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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kawill 0 · December 14, 2013 at 10:13 PM

I love everyone's suggestions! I've flavored with infusion of berries, mashing first, then adding to jars for 2nd fermentation. Elderberries, blackberries, and cherries were all delicious. I strained these out but some people enjoy eating the... (more)

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by 3841 · August 01, 2012 at 12:19 AM

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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gydle 0 · July 30, 2012 at 04:59 AM

I read on Dom's kefir site that you can rapid-ferment sauerkraut with your excess kefir grains. I imagine it would work with other veggies as well. It's good because this technique doesn't need salt, unlike traditional sauerkraut. Haven't tried it... (more)

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by 5 · December 04, 2013 at 05:02 PM

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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Huhu 0 · May 24, 2013 at 04:33 AM

Eating fermented foods causes sugar cravings because fermented foods are very salty.

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by 465 · March 27, 2012 at 03:28 PM

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 03:28 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 · March 04, 2012 at 08:12 PM

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

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Nance 0 · March 04, 2012 at 08:12 PM

I've found that varying my quantities/frequencies for water kefir and home-made yogurt is a good thing. Sometimes it's every day and sometimes I skip a few days. Sometimes I drink 2 2-cup bottles of fizzy water kefir but more often it's a cup or... (more)