4

votes

Fermented foods anyone?

Answered on August 19, 2014
Created November 09, 2012 at 3:30 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?

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on November 10, 2012
at 12:11 PM

Yes! Would you be willing to share the garum recipe?

235b077872243d4ee5796c6ace3c0970

(564)

on November 09, 2012
at 08:15 PM

Fantastic. Thank you!

F5a0ddffcf9ef5beca864050f090a790

(15515)

on November 09, 2012
at 07:22 PM

Could you recommend the recipe for fish sauce? Thanks.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 06:54 PM

Jiigae is extremely paleo-friendly. Adapt the recipe of your choice or feel free to use mine: Sautee one cup slightly overfermented homebrewed kimchi in the fat of your choice, add bacon or pork or beef if you want, throw in 1 tsp sesame oil at the end of the sautee, add 3/4 cup broth (I use homemade bone broth, sometimes some homemade ginger tea), about 1/4 cup kimchi juice and bring to a simmer. Sometimes I skip the meat and crack two or three eggs in and continue simmering til poached just right. It's a great cold-weather dish.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 05:55 PM

I don't eat it every single day and I don't measure -- that seems too much like treating like medicine. Sometimes I sprinkle a little bit over something else, sometimes I eat it straight from the jar in large amounts, and sometimes I make soup out of it. I'm not familiar with the body ecology diet, but then, I avoid "diets" these days. :)

5f6d15c9dd935b6fed3623caf984c14e

(439)

on November 09, 2012
at 04:31 PM

how much kimchi do you have per day? with every meal? how much per meal? the body ecology diet says at least 1 cup per meal, and then i read elsewhere that 4-5 spoonfulls a day is sufficient.

235b077872243d4ee5796c6ace3c0970

(564)

on November 09, 2012
at 04:28 PM

Ooh, yes! Do you have a paleo-friendly recipe? Haven't had it in a while since I don't go out to eat much these days.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on November 09, 2012
at 04:28 PM

Perfect winter comfort food! The jigae, I mean. Talk about a great place to enjoy homemade broth.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 04:07 PM

Kimchi in salads is awesome, so is kimchi jiigae.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 04:07 PM

Agreed -- it's a terrific hobby!

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6 Answers

4
0382fa263de4c83328dc34a56e25437f

on November 09, 2012
at 03:44 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 at a fairly steady pace.

I also make my own garum (fish sauce) after assimilating information from four books on ancient Roman cookery, including a decent translation of Apicius.

I recommend Katz's Wild Fermentation and anything by Sally Fallon on the subject.

As for benefits -- aside from being good for my guts, it tastes awesome. Mark's Daily Apple has an interesting article on the subject, here.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 05:55 PM

I don't eat it every single day and I don't measure -- that seems too much like treating like medicine. Sometimes I sprinkle a little bit over something else, sometimes I eat it straight from the jar in large amounts, and sometimes I make soup out of it. I'm not familiar with the body ecology diet, but then, I avoid "diets" these days. :)

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on November 10, 2012
at 12:11 PM

Yes! Would you be willing to share the garum recipe?

5f6d15c9dd935b6fed3623caf984c14e

(439)

on November 09, 2012
at 04:31 PM

how much kimchi do you have per day? with every meal? how much per meal? the body ecology diet says at least 1 cup per meal, and then i read elsewhere that 4-5 spoonfulls a day is sufficient.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on November 09, 2012
at 07:22 PM

Could you recommend the recipe for fish sauce? Thanks.

2
96440612cf0fcf366bf5ad8f776fca84

(19413)

on November 09, 2012
at 05:13 PM

They're awesome. I've made yogurt, kefir, sauerkraut (used red cabbage + beets), real pickles (one batch was perfect, another got a fungus), and kombucha.

Love them. The pickles and kraut taste much better than the store bought stuff. The kefir/yogurt/kombucha I allow to ferment longer than usual so they get a lot stronger and more sour.

I eat a little bit of each at least once a week. Kids love'em too.

2
3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 09, 2012
at 04:04 PM

I love em. I lacto ferment many mixes and varieties of spices and vegetables along with home made yogurts. For me the benefits beyond digestion are taste, variety, and its become a healthy hobby of sorts. I like to eat them at various stages and taste the changes (from 1week - 4weeks or more). I only eat small amounts at a time though. A small bowl with dinner or just a few fork fulls here and there throughout the day. The fermentation process is just another form of preparation that IMO leads to the release and bioavailability of different nutrient profiles from the same foods.....just as cooking makes certain things more available than raw and vice versa.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 04:07 PM

Agreed -- it's a terrific hobby!

2
235b077872243d4ee5796c6ace3c0970

on November 09, 2012
at 03:45 PM

I love throwing kimchi into my salads a few times a week for some kick.

There's an article on MDA about benefits: http://www.marksdailyapple.com/fermented-foods-health/

D5d982a898721d3392c85f951d0bf0aa

(2417)

on November 09, 2012
at 04:28 PM

Perfect winter comfort food! The jigae, I mean. Talk about a great place to enjoy homemade broth.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 06:54 PM

Jiigae is extremely paleo-friendly. Adapt the recipe of your choice or feel free to use mine: Sautee one cup slightly overfermented homebrewed kimchi in the fat of your choice, add bacon or pork or beef if you want, throw in 1 tsp sesame oil at the end of the sautee, add 3/4 cup broth (I use homemade bone broth, sometimes some homemade ginger tea), about 1/4 cup kimchi juice and bring to a simmer. Sometimes I skip the meat and crack two or three eggs in and continue simmering til poached just right. It's a great cold-weather dish.

235b077872243d4ee5796c6ace3c0970

(564)

on November 09, 2012
at 08:15 PM

Fantastic. Thank you!

235b077872243d4ee5796c6ace3c0970

(564)

on November 09, 2012
at 04:28 PM

Ooh, yes! Do you have a paleo-friendly recipe? Haven't had it in a while since I don't go out to eat much these days.

0382fa263de4c83328dc34a56e25437f

(4238)

on November 09, 2012
at 04:07 PM

Kimchi in salads is awesome, so is kimchi jiigae.

0
Ef32d6cc543a74319464e2100e5a9ffd

on 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 takes five minutes to set up the next batch and once you own the grains, it is practically free.

I haven't noticed any difference in my digestion, but it has always been really good. I also make sauerkraut/faux kim chi once in a while. I get raw milk from the farm and sometimes make yoghurt from that...you only have to heat it to 110 degrees.

Both Sally Fallon (Nourishing Traditions) and Cate Shanahan (Deep Nutrition) make such a powerful case for including fermented foods daily, that I am sure I always will. In fact in "Deep Nutrition" fermented foods are one of the "Four Pillars of Health", right up there with organ meat, meat on the bone and fresh, raw food.

Jessica Prentice in "Full Moon Feast" has some great and unusual recipes for various fermented drinks in one chapter and another chapter on fermented solid foods.

And I guess I should add that I always have a glass of red wine with dinner:)

0
3491e51730101b18724dc57c86601173

(8395)

on November 09, 2012
at 08:03 PM

I make yogurt, dairy kefir, pickles, sauerkraut, and beet kvass. DH is the kefir drinker in the house, but I often use the whey in other things. Beet kvass is my favorite--I drink a few ounces every morning.

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