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Fermented Veges

Answered on February 21, 2014
Created February 20, 2014 at 11:19 PM

I have read lots of comments about Fermented Veges. I don't eat them because I am not really sure what they are can anyone give some idea. What types of fermented veges there are. I live in Sydney Australia.

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3 Answers

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on February 21, 2014
at 08:57 AM

Here are a few links to fermenting sites

http://www.picklemetoo.com/2012/07/26/no-whey-no-way/

http://www.probioticjar.com

This one has two areas - tutorials and recipes - which I find extremely useful

http://www.culturesforhealth.com/how-to-naturally-culture-ferment-vegetables/?utm_source=Cultures+for+Health+List&utm_campaign=8f85881015-6_19_13_Newsletter&utm_medium=email&utm_term=0_77b9ba7ad7-8f85881015-220677897

http://www.nourishedlivingnetwork.com/recipe-photo-gallery/living-and-lacto-fermented-foods/

I currently have sauerkraut, beet kvass and gingered carrots fermenting. I don't use whey (you will find it is recommended sometimes) only salt and water, which I find makes a much better tasting fermented product. The first link will explain why.

Have fun fermenting!

0
5d1f1dd7003de9c04844b5cc7b8dfc88

on February 21, 2014
at 05:30 AM

Another option is to buy some kimchi or sauerkraut.

0
Cf08ad26759fdd206a2c9f9385080a57

(995)

on February 21, 2014
at 12:07 AM

Pretty much any vegetable can be fermented (cabbage heads, cucumbers, green tomatoes, string beans, okra, zucchini, eggplant, peppers, radish -- try anything.) The simple key to successful vegetable fermentation is to make sure your vegetables are submerged in liquid. That’s it. Usually the liquid is salty water, but fermentation can be done without salt, or with other liquids, such as wine or whey.

http://www.wildfermentation.com

http://www.youtube.com/watch?v=i77hU3zR-fQ

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