posted
Don't they have live bacteria that would be a natural probiotic? Wouldn't they break down food that you just ate with natural digestive enzymes?
Instead of buying a pil with one or a handful of bacterial probiotic species or a pill with a short list pf digestive enzymes - you are getting the whole spectrum from a live, fresh source.
-------------------- * Posts: 74 | From Bowie, Maryland | Registered: Aug 2014
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posted
I found them in the organic food refrigerated section. I am definitely new to this but I found two brands on the internet "Bubbies and Real Pickles" that claim to be fermented. My only option was Bubbies.
I also went to the olive bar and picked out some olives that didn't have vinegar in them. Whether they are fermented I don't know.
I guess I don't understand the whole digestive enzyme and probiotic process. It bothers me that I can't put a number on how much probiotic I am getting with fermented vegetables.
How do I know I am getting enough?
Posts: 836 | From Somewhere | Registered: Nov 2010
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daystar1952
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posted
I found the jar method to be extremely easy. Buying fermented foods at the healthfood store can get expensive. It is much cheaper to do it yourself. Today I am going to make peach chutney which contains peaches, raisins, walnuts, whey, salt, a bit of honey and cinnamon. These foods can be delicious. I fnd I have less stomach issues when I eat fermented foods regularly
posted
Now the peach thing sounds good. Do I have to watch the sugar content of the thing I am fermenting if I have candida? For instance can I eat fermented carrots? beets?
I will try other Bubbies products. The pickles initially taste fine but have this weird aftertaste.
Thanks for the link Lymetooo.
Do you get the same result if you use a starter versus not using one? I see veggie starters for sale and recipes that just use salt.
Does anyone have any book suggestions that could answer a lot of my questions about what fermented things I can eat, given candida, and what "healing the gut" involves?
Thanks!
Posts: 836 | From Somewhere | Registered: Nov 2010
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posted
I would ease into using fruits or anything with sugar. Get your gut healed first.
Beets and carrots should be OK. I used to make my sauerkraut with carrots and cabbage. The fermentation process needs a certain amount of "sugar" to ferment. Carrots and beets have just enough.
You could have trouble with histamine, so keep that in mind in case you begin itching. Back off of the amount of sauerkraut you eat if that happens.
I found this to be the easiest method of making sauerkraut:
Here's a ten-minute video on how to make the vegetables:
quote:Originally posted by terv: Do you get the same result if you use a starter versus not using one? I see veggie starters for sale and recipes that just use salt.
You don't need a starter, just salt.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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GretaM
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posted
I think there's a book called Wild Fermentation.
I think it is green and pink.
I've tried the salt version, and also a sprinkle of probiotic powder.
I preferred the probiotic powder one, as it made the cabbage extremely crunchy.
I did eat too much of the fermented veggies and had to stop for a bit.
One CAN eat too many probiotics.
It is a great thing to do at home. Improves health and save money. Win win. Posts: 4358 | From British Columbia, Canada | Registered: Jun 2013
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posted
There's also a Wild Fermentation video with Sandor Kantz that's very good. It's how I learned to ferment.
GretaM, yes, I agree. I ate it every meal for a long time to rebuild my gut. Now that my gut is healed, I only eat fermented veggies periodicaly, but not on a regular basis.
I do drink kombucha several times per week.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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posted
I think for fermenting, you are still better off using the metal lids. I heard something negative about the plastic lids and I think maybe it was that they don't seal well. (at least for fermenting)
If you buy the jars with the two-piece lids, you just change those out about every 6 months. They are very inexpensive.
You might only need to change the flat lids.
Terv.. You MIGHT end up sealing it SO WELL with the added plastic that the jar could explode. You sure don't want that!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96227 | From Texas | Registered: Feb 2001
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posted
I went to walmart and could find no canning stuff. I have jars and some lids but some of the lids are scratched. Are they ok? Or do they have to be pristine.
I guess that was why I was thinking of putting a saran wrap barrier between the flat lid and the food.
I have so many vegetables from my CSA I dont know where to start. Hate to make a lot and then not like it. Wish there was quicker turn around.
Posts: 836 | From Somewhere | Registered: Nov 2010
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posted
It's the rubber seal that needs to be good in order for it to work. Wal Mart always has the jar stuff here... but more likely in the spring and summer.
You could order online.
Just make a few jars of it. Did you watch the video above??
When I was unable to stand for long, I made sauerkraut with bags of "cole slaw" and added grated carrots. Easy way to do it.
Dill is very good for the "brine." You might want to consider buying the Body Ecology Diet starter.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96227 | From Texas | Registered: Feb 2001
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posted
yes I watched the video. Actually I watched a ton of videos the other day. I dont have a lot of confidence that I am not going to poison myself.
I just ordered the Body Ecology starter.
Posts: 836 | From Somewhere | Registered: Nov 2010
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posted
That was really interesting. I thought wild fermentation involved adding salt. I know most don't like adding salt but I think I need to to make these more palatable until I find my right recipe.
My first batch came out correct but couldn't stand the taste. Second batch is going but not sure if it will work. It is a lot of work to find out in the end that I dont like it. My big issue is that I cant (nor my family) the smell of cabbage.
Posts: 836 | From Somewhere | Registered: Nov 2010
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posted
I have no cabbage except for the stuff at the top. I am not getting that many complaints from this new batch I made. Maybe the seal is tighter
This batch does have dill. I didn't have dill in stock for the last batch and ended up with garlic which became too strong. For this batch I am not sure I had enough liquid. Ended up adding more water on the second day.
Posts: 836 | From Somewhere | Registered: Nov 2010
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posted
Lymetoo, I make it in Ball jars, I don't have a crock. I've actually never heard of covering it until this thread!
As long as the vegetables are submerged, they are safe. Sometimes it takes a few hours for the osmosis to happen to submerge them, then after that they stay submerged. If anything, I get overflow from the fluid so I put the Ball jar on a plate to avoid a mess all over my counter.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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quote: As long as the vegetables are submerged, they are safe.
EEEK! My last batch were submerged and then it seemed like the kale or something absorbed the water. I kept adding water to it but I am sure there were times when it wasn't submerged.
It is refrigerated now and I opened the jar yesterday and a smoke type element came out. Reminded me of what you see when you turn over a manure pile.
However I have eaten them the past two days with no issue. But not sure I will continue.
Posts: 836 | From Somewhere | Registered: Nov 2010
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Brussels
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posted
A question for who use other stuff than salt (like whey): do the veggies get sticky, white?? Or the liquids are always mostly clear?
I'm trying to ferment paprika, with whey. I couldn't find it organic (the small paprikas...). So it could be the pesticides in them killing the good bacteria?
2 jars got black mold, so definitively, in the bin.
the rest are sort of whitish.... Shall I eat this stuff??
They test energetically good, but I am sort of lacking courage....... Heeeeelp!!!
Posts: 6199 | From Brussels | Registered: Oct 2007
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Brussels
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posted
And can we keep adding water to the jars? I mean, when they ferment, they leak out. Then somehow, the veggies are not always totally under water...
I ate them, already, like that. I mean, I've been eating them, for weeks.
So far, still alive!
Posts: 6199 | From Brussels | Registered: Oct 2007
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posted
Open jars invite other bacteria inside. I would not do that myself. On the body ecology diet they preach about not doing "wild fermentation" until your gut is healthier.
That scares me anyway .. but that's just me!!
When they are whitish or slimy I would be slightly afraid of them. I had that happen once.
I don't see how you are losing moisture if the jars are closed? You can add water but it's best to fix it so you don't have to open the jars. The only time I've opened them is to release the pressure so they don't explode! LOL
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96227 | From Texas | Registered: Feb 2001
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posted
Do you use salt? Salt causes osmosis which should make you have more water. Mine is usually overflowing with water after a day or two.
I've always done wild fermentation. The salt is the protection.
Terv, did you really massage the kale to break down the cell wall so it would give up its water in the salt?
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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MichaelTampa
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posted
We have been buying the Bubbies and making our own. The pickles come in much water/brine.
With the Bubbies sauerkraut and our homemade sauerkraut/kimchi, it is tightly packed vegetable, and as we take some out, liquid comes with it, leaving some no longer underwater, on occasion. I have added water (Fiji spring water) to replenish. Water is added in the beginning when making homemade, even when using salt which does help.
Also what happens, we make several bottles at a time, we cover it lightly, no sealed, during ferment, then put cover on tight (reusing the Bubbies containers) and put in refrigerator. The bottles that sit unused in there, over time, do lose water, substantially. It is dry in the refrigerator, and the bottles are not vacuum sealed, so the water does slowly escape. I definitely keep an eye on it and replenish water as needed, to keep it all submerged.
Posts: 1927 | From se usa | Registered: Mar 2010
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posted
I don't use salt, per Donna Gates. I use her starter or a probiotic.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96227 | From Texas | Registered: Feb 2001
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Brussels
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posted
I used salt in one batch, the one that leaked. All veggies were organic. Just one batch got bad (with black mold).
The water leaks because the jars are not totally closed (they said so, in the video, to close it but not very tight (just a bit tight).
The others were not sticky, except for one batch (that I ate, so far so good). But I wonder, if slimy means it got bad?
Well, the other batch I did with whey, nothing worked well. I don't know if it was because veggies were not organic, or if I didn't put enough whey (I have no idea how much whey do we need).
I lost so far, 80% of them (black mold grew), and the last 20% I'm a bit afraid to eat (they look slimy..., whitish...)
Any opinions there? -- thank you Michael for suggestions of adding water. I do think I will do that next time. I'b buying the next veggies for my 3rd batch.
If anyone knows how much whey we need, I'll gladly try one jar with whey...
Posts: 6199 | From Brussels | Registered: Oct 2007
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Brussels
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posted
Nothing to do with fermentation, but it is something I think is helping me overall, AMAZINGLY.
Guess what? Iodine through sea weed. I buy those dry sea weeds, roasted, from Korea or Japan. They are pretty inexpensive. I love them.
I decided to eat 1-2 leaves a day, it's just my 3rd day, and my hands and feet are WARM!!!
I measured my body temperature, and it is about 1 degree centigrade higher (it is A LOT!!!!!).
since my lyme got dormant 5 years ago, I never could reach 36 degrees C. Now I'm on 36.2 C, which for me is a miracle.
Consequence number 1: my skin candida is going backwards. Today, first day without a flare, and I ate LOADS of sugar stuff because I'm cooking Xmas things.
Very sweet, bad white sugar, ate a pizza, everything I never do in winter due to candida (skin, basically, and GI tract). But I have to try these stuff, to see if they taste good.
It is too good to be true.
Low body temperature = bad metabolism (enzymes cannot work).
Only in winter I get those candida infections so badly. So for me, higher body temperature is the only thing that can fight candida well. Only fermented veggies did not prevent me to have my winter candida... I'm crossing fingers sea weed will!!!
Posts: 6199 | From Brussels | Registered: Oct 2007
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Brussels
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posted
Slimy = bad?? Any opinions?
Posts: 6199 | From Brussels | Registered: Oct 2007
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posted
Brussels, I love those dry sea weeds too! Sooo delicious, I have to restrain myself from eating the entire package at once.
I found some large packages at a Korean grocery store, and stocked up. (You can also get them online from H Mart and probably other sources for anyone interested).
Interestingly, a friend of mine who first introduced me to them told me she noticed her hair has been coming in somewhat darker since she's been eating them. No idea why, but I googled it and found some other similar reports.
S.
-------------------- Please consult your physician before making any changes to your diet, medications, or supplements. I am not a healthcare professional and nothing I write should be construed as medical advice. Posts: 166 | From USA | Registered: Dec 2014
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posted
I would think it's the iodine in the seaweed that is affecting your thyroid??
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96227 | From Texas | Registered: Feb 2001
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Brussels
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posted
Thanks... I still have my slimy whey paprika in the refrigerator. Still didn't get brave to try one...
But I'm eating my last batch of the salt fermentation, so I will try it anyway (after muscle tests....). I hope I'll survive!!!
Sonatina: everyone in Japan and Korea eat seaweeds like hell, every day, in many different forms, I swear. I lived about 10 years in East Asia, and I also ate these in great amounts, I love them in almost all forms (except in tea).
Tutu: I stopped eating the fermented veggies and my temperature fell, despite still consuming sea weed... And the candida came back a bit.
I think candida and lyme make my body temperature low (plus electrosmog). So I do need to keep on eating fermented veggies to keep candida in check. Then I can even eat Xmas sweets every day (not in horrible amounts like most people though).
I even drink the whole juice, and I start to get used to it (not too acid anymore). If my whey-paprika makes me sick, I will try apple cider vinegar and Rechtsregulat while I do another batch of salt fermented veggies.
Just bought my veggies. This time I will add sea weed inside some batches and no more garlic (too stinky for the others.... not for me though, I liked it!!)
How is everybody doing with fermentation? How much do you guys eat every day?
Posts: 6199 | From Brussels | Registered: Oct 2007
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Brussels
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posted
Do you mean, treating coinfections?
I'm long done with lyme, Phantukk. I have no more lyme for more than 5 years.
I've been looking for ways to avoid falling sick with it again and to heal my winter candida that is with me much before lyme appeared.
Posts: 6199 | From Brussels | Registered: Oct 2007
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posted
You put a large leaf of the cabbage rolled up on top of the vegetables. See video above. Main thing is to keep the veggies under the water.
Brussels.. I just remembered that cabbage can affect the thyroid. Google that.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96227 | From Texas | Registered: Feb 2001
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Brussels
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posted
Lymetutu, thank you!! Interesting. I won't stop eating my fermented cabbage, but I will instead increase the amount of sea weed!
I do consume lots of broccoli, cauliflower on a weekly basis. Good to know that they may affect my thyroid...
Now I'm on a no carb diet. The whole skin candida is gone, literally. Only after 3 days. And lots are going on my gut, as I hear strange noises, a bit like when I took some candida killers in the past! I'm taking no killers (except for 2 tbsp vinegar), just dieting.
So definitively, no carb diet is the strongest and fastest way to control candida, so far. In 24 hours, I could see a drastic change.
I love carbs though (rice specially), so I wonder how long I can stay on this diet...
I still take the apple vinegar, still consuming fermented veggies, but in smaller amounts (I dislike cold food in winter...).
anyone has an idea how to season these fermented veggies to get a better taste (or at least, a different taste?). I'm sort of getting bored of this light vinegar taste all the time....
Has anyone tried to add dried sea weed to the fresh batch of veggies, for fermentation purposes?
Has it worked as well?? I'm seriously thinking to add them there...
--------------------- My mom used to ferment Chinese cabbage my whole childhood.... Do you know what she did? She simply added salt and a BIG stone (the ones used for pavement on the streets) on top of the cabbage, to get water out from it, so that the cabbage was kept under its own juice during fermentation.
So I am adding stones on my next batch of fermented veggies INSTEAD of cabbage leaf too.
The reason is that, my cabbage leaves this time got mold, exactly at the parts that were NOT covered with water.
So I will try river stones next time. My mom boiled the pavement stone to clean it (sterilizing). I'll do the same with my river stones. No more cabbage on top next time.
I'll let you know if this works too.
And another hint: the times I used Chinese cabbage on top, it never got mold. Chinese cabbage is what the Coreans use for their kimuchi. I wonder if it doesn't resist better to black mold than our conventional white cabbage.
Posts: 6199 | From Brussels | Registered: Oct 2007
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posted
Thanks. I was worried that the vegetables would bubble up and displace the cabbage.
[ 01-12-2015, 09:00 AM: Message edited by: terv ]
Posts: 836 | From Somewhere | Registered: Nov 2010
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Brussels
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posted
I haven't seen them bubbling up (I'm not watching them every day...), but the water leaks off from most jars.
Then the upper veggies get uncovered, just because there is not enough water left. The cabbage still stays, but as I said, mine got mold this time (last time, I had no problem).
Posts: 6199 | From Brussels | Registered: Oct 2007
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posted
I had a successful batch made up of mostly cabbage.
Are there any other vegetables besides cabbage that won't smell as much and provide the volume that cabbage does?
I listened to that gut summit and how autistic kids improve with fermented vegetables. I don't know how they get them to eat them because my kids clear the room when I eat mine.
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