A friend gave us a jar of these cultured vegetables. They are wonderful and beneficial to regaining gut health. It took her an hour to make them and three days of fermentation; then into fridge and ready to eat -- a bit with every meal.
Please check them out and check out the website, Frequently Asked Questions, etc. It is very worthwhile your time.
How DO you make rotting vegetables with mold on top?
I have made them, albeit by neglect, leaving leftovers in fridge too long...but by the time they are old you can see they are slimy and moldy and I'd never eat it.
I am very interested in the fermented vegetables though and am going to look more into doing that as I can't seem to tolerate either cows dairy or goat dairy now, therefore my probiotic options are limited.
I did read one recipe where you chop cabbage and put in glass bowl with lid...and press down the cabbage until you get liquid on top. However, I am confused how this is going to work as cabbage I don't think is that watery that you can get water to ferment it in by just pressing it down unless you stack a ton of bricks on top. Someone enlighten me.
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We have two brands and several varities of these cultured vegies available in the health food store now. They are really yummy! I especially like the kim chee style with its spicy flavor.
I am very mold reactive, but don't have trouble with these. I used to make them, but have gotten lazy with them so easily (if expensively!) available.
DLL, the way you get liquid is by beating up the cabbage or other vegies to break down the cellulose. It releases fluid as you do so. You can either grate them finely, or chop and them mash at them with a heavy spoon. Also, many recipes add salt, which pulls liquids out as well.
And yes, you should put a weight on top to keep the vegies pressed down under the liquid. My fisrt husband used a special presser to make Japanese style pickled vegies. You can get it in an Asian market, the one for pressed vegetables. They won't be quite as well fermented, but are still good.
Yes. You use some salt to thwart bacterial growth. You just keep the veggies submerged in brine. They make special crocks for this, but you can do it with any jar and anything heavy to keep the vegetables under the brine. Just don't use metal as the salts and acids will react with them.
A guy named Sandor Katz wrote a pretty good book on all kinds of ferments. I found his video on kraut on YouTube:
Also, I have found kefir to be a beneficial and easy probiotic food to make at home.
Posts: 37 | From Kentucky USA | Registered: Jul 2004
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My now famous lyme doc told me to get the Body Ecology book and follow its diet, including eating cultured vegetables, while in lyme treatment.
Posts: 9931 | From Maryland | Registered: Dec 2007
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