4

votes

Is it neccesary to diversify which foods I ferment?

Answered on August 19, 2014
Created March 04, 2012 at 11:09 AM

I just started fermenting foods with recipes from the PHD blog.

Are there advantages to using a variety of veggies?

76d70438d2442d21206b8e5528d23d23

(1098)

on March 05, 2012
at 01:47 PM

Well, it's been a couple of decades since I fermented/pickled anything, but here are a couple of recipes I would trust: http://www.marksdailyapple.com/naturally-fermented-dill-pickles http://www.marksdailyapple.com/how-to-make-sauerkraut

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 09:33 PM

Also...I have the book Wild Fermentation. http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 09:30 PM

I don't know specific amounts, I use just enough water to submerge the veggies and enough veggies to fill whatever container I'm using. Just go free form with it and experiment.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 09:28 PM

6 tablespoons of sea salt, one gallon water, cover vegetables completely with solution and set out for 7-14 days to ferment. Could do a bit longer in cold temps. Use a glass container or crock for the process. Placing a "weight" on the vegetables to keep the submerged during the process. Thats about it....just let the microbes do the work :)

45c9355413cc7ecfd2099c95d3d30e63

(65)

on March 04, 2012
at 09:18 PM

How do you make it?

45c9355413cc7ecfd2099c95d3d30e63

(65)

on March 04, 2012
at 05:28 PM

Ya I used that link. Do you have any other good recipe links for fermented foods?

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3 Answers

1
3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 08:01 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 onion put it over the top....way too much and too strong to really be called enjoyable. Just get creative!

45c9355413cc7ecfd2099c95d3d30e63

(65)

on March 04, 2012
at 09:18 PM

How do you make it?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 09:28 PM

6 tablespoons of sea salt, one gallon water, cover vegetables completely with solution and set out for 7-14 days to ferment. Could do a bit longer in cold temps. Use a glass container or crock for the process. Placing a "weight" on the vegetables to keep the submerged during the process. Thats about it....just let the microbes do the work :)

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 09:30 PM

I don't know specific amounts, I use just enough water to submerge the veggies and enough veggies to fill whatever container I'm using. Just go free form with it and experiment.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 04, 2012
at 09:33 PM

Also...I have the book Wild Fermentation. http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on 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 two. Etc.

If I have my fermented foods too many days in a row, particularly with high portion amounts, I get a weird/GI-stressed feeling that disappears if I cut back.

All my other fermented foods are intermittent and in fairly small quantities and I've never noticed a problem.

0
76d70438d2442d21206b8e5528d23d23

on March 04, 2012
at 04:16 PM

I take it you're using the Fermented Mixed Vegetables post on PerfectHealthDiet.

Fermenting a variety of veggies in the same batch will give you a broader range of nutrients and a more complex flavor. There can be such a thing as "too complex" for the flavor, though. And the more ingredients you use, the harder it is to troubleshoot if something messes up.

I would stick with 3 veggies per batch + seasonings, the way they did. Or even ferment single types of vegetables to get a better understanding of how they react to the process.

Thanks for asking this, BTW; reminds me that I really need to do some pickling and fermenting this spring and summer.

HTH, and happy fermenting!

45c9355413cc7ecfd2099c95d3d30e63

(65)

on March 04, 2012
at 05:28 PM

Ya I used that link. Do you have any other good recipe links for fermented foods?

76d70438d2442d21206b8e5528d23d23

(1098)

on March 05, 2012
at 01:47 PM

Well, it's been a couple of decades since I fermented/pickled anything, but here are a couple of recipes I would trust: http://www.marksdailyapple.com/naturally-fermented-dill-pickles http://www.marksdailyapple.com/how-to-make-sauerkraut

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