5

votes

What are your favorite ferments?

Answered on August 19, 2014
Created April 26, 2012 at 6:04 PM

Lately, I've really been pushing the proboitics and drinking water kefir like crazy (thanks Nance). But I need more fermented foods. What's everyone's current favorite?

Right now, I'm totally digging these fermented ginger carrots from my local health food store. http://www.realpickles.com/products_carrot.html

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on August 02, 2012
at 01:46 AM

hmm, making it like yogurt... there's an idea. I had always heard about using the grains and having to feed them daily...

96440612cf0fcf366bf5ad8f776fca84

(19463)

on August 01, 2012
at 09:44 AM

Put both the jar and the container in the fridge. When you finish your current batch make another using the new seed instead of the culture. (let it come up to room temperature.)

96440612cf0fcf366bf5ad8f776fca84

(19463)

on August 01, 2012
at 09:43 AM

Kefir's very easy. Heat up the milk to about 90F, mix in the cultures in a large glass container, I've got tall ones that were probably meant to store spaghetti, but have an airtight seal. Fill up a large tall stockpot with warm tap water, also around 90F. Cover the stock pot and place it on the stove. Every few hours check on the temperature, if it's too low, turn on the stove for 5 minutes at a time, check the temperature, etc. To make it easy to check the temp get a cheap IR thermometer. After 24 hours it's ready. Take 2oz out and save it as the seed for the next batch in a small jar

7841848bd0c27c64353c583fb7971242

(7275)

on August 01, 2012
at 12:58 AM

Why the downvote? Tell me, is it because I fail at something as simple as making kombucha? Way to kick a girl while she's down. ;)

26b0f1261d1a0d916825bd0deeb96a21

(5798)

on August 01, 2012
at 12:45 AM

at first, I misread this as "favorite feminists"

F5f742cc9228eb5804114d0f3be4e587

(7660)

on July 30, 2012
at 04:30 PM

Ooh Sara, that sounds awesome!

7841848bd0c27c64353c583fb7971242

(7275)

on July 30, 2012
at 11:51 AM

I pickled some garlic and onion along with my cucumbers, and then chopped them all up to make relish.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on July 30, 2012
at 05:09 AM

Nance, can you share where you bought your culture? I get to the websites and just get overwhelmed by my options :) I'd be curious to order what you have, since it works well with the cream and gets thick. Those are my priorities.

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on July 29, 2012
at 04:54 PM

I bought some Real Pickles sauerkraut the other day. It's amazing! Unfortunately it's pricey, but I think I could seriously eat an entire jar every day.

870fdea50f2a9f1cd2890c8e22549300

(2056)

on April 27, 2012
at 09:15 PM

See if this place is still open: "And finally, there's South End Food Emporium in Boston, 617.536.7172. This specialty shop isn't exclusively Ethiopian, but it sells Ethiopian spices, injera and gesho." (from Harry Kloman's t'ej page).

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 09:08 PM

Wow, I've never had T'ej. I'd love to try some. Don't think I can find gesho in Mass, either, though.

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 12:34 AM

I love Kimchi, but since giving up nightshades, it's been out. Hopefully my guts will eventually allow me to consume peppers again.

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 12:34 AM

My boyfriend swears that his digestion is great because of the diverse number of yeasts he consumes (in beer).

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 12:32 AM

Right now, I'm drinking maybe 2 cups a day and I've had nothing but good effects on my body. Considering the sad state of my guts, I'm not worried about overdoing it right now. I'm more focused on getting as diverse as I can in my microorganisms. As for dairy, I've cut back significantly because it was causing me skin reactions, but lately I've been eating some goat's milk yogurt (commercial) with no negative effects, so I was considering trying to make some of my own. Maybe cow'd milk that's fermented long enough might be OK.

4b5be253ac1981c690689cab7e4bf06d

(3043)

on April 26, 2012
at 09:57 PM

Do you have a link for this? While it may be plausible when supplementing with probiotics, the PHD diet tends to emphasize and suggest fermented foods.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on April 26, 2012
at 09:45 PM

You can start it from a bottle of original GT's. I have a recipe in the notes section of my Facebook page:https://www.facebook.com/profile.php?id=537190314

Eea6a68f5a7190d13c60e1c72417a581

(1376)

on April 26, 2012
at 09:29 PM

Super easy to make. It costs me about $1 per gallon. Ask around on free cycle or Craig's list to get a scoby.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on April 26, 2012
at 08:39 PM

I buy GTs Gingerade bottles from WF. Yeah, supply and demand sucks.

Ce7e28769d92d5de5533e775b1de966e

on April 26, 2012
at 07:11 PM

Do you brew or buy? It's around $6 a bottle here in NY so brewing is hugely popular due to the cost.

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16 Answers

10
1edb06ded9ccf098a4517ca4a7a34ebc

on April 26, 2012
at 06:06 PM

My all-time favorite is Kombucha. I drink a few of these a week. SO tasty.

Eea6a68f5a7190d13c60e1c72417a581

(1376)

on April 26, 2012
at 09:29 PM

Super easy to make. It costs me about $1 per gallon. Ask around on free cycle or Craig's list to get a scoby.

Ce7e28769d92d5de5533e775b1de966e

on April 26, 2012
at 07:11 PM

Do you brew or buy? It's around $6 a bottle here in NY so brewing is hugely popular due to the cost.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on April 26, 2012
at 09:45 PM

You can start it from a bottle of original GT's. I have a recipe in the notes section of my Facebook page:https://www.facebook.com/profile.php?id=537190314

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on April 26, 2012
at 08:39 PM

I buy GTs Gingerade bottles from WF. Yeah, supply and demand sucks.

6
Ce7e28769d92d5de5533e775b1de966e

on April 26, 2012
at 07:10 PM

Kimchiiiiiiiiiii - I love it. Lacto pickles. Sauerkraut. I either make my own or buy. For buying Hawthorne Valley is crazy good and I too raid the Real Pickles, kimchi is farmers market or K-town here in NY.

4
4303a65967884e68bfae59817c227351

(1881)

on April 26, 2012
at 09:39 PM

Beer, hard cider, wine, spirits of all sorts. Delicious fermented beverages.

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 12:34 AM

My boyfriend swears that his digestion is great because of the diverse number of yeasts he consumes (in beer).

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 26, 2012
at 09:38 PM

Hi, Kelly!

I partially agree with balor that there can be too much of any good thing including probiotics. The good news is that the amount (for me, I know that's n=1) is quite a lot and you definitely know when you've had enough. I drank 4-6 cups per day of water kefir for around 4 months and it really healed my gut but right around the time I could finally handle an occasional dose of grain without symptoms I suddenly lost my appetite for large quantities of the water kefir.

I now drink either 1-2 cups per day or 2-3 cups every other day. That's worked fine. As long as it tastes fabulous to me I drink it; if I don't want it on a given day or notice it seems less tasty then I skip for at least a day. Since it isn't artificially formulated for palatability, it seems you just need to pay attention to your reactions and all is fine.

Are you dairy free? My other major probiotic is yogurt. I bought an heirloom Bulgarian culture and I make it using 3 parts whole milk to 1 part heavy cream. I love it! It has a wonderful flavor and is amazingly thick even though it lacks the "thickeners, stabilizers and preservatives" in commercial yogurt. I eat about 1/2-2/3 cup of yogurt every other day.

I also like pickles, olives and occasional sauerkraut.

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 12:32 AM

Right now, I'm drinking maybe 2 cups a day and I've had nothing but good effects on my body. Considering the sad state of my guts, I'm not worried about overdoing it right now. I'm more focused on getting as diverse as I can in my microorganisms. As for dairy, I've cut back significantly because it was causing me skin reactions, but lately I've been eating some goat's milk yogurt (commercial) with no negative effects, so I was considering trying to make some of my own. Maybe cow'd milk that's fermented long enough might be OK.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on July 30, 2012
at 05:09 AM

Nance, can you share where you bought your culture? I get to the websites and just get overwhelmed by my options :) I'd be curious to order what you have, since it works well with the cream and gets thick. Those are my priorities.

2
66974b2cb291799dcd661b7dec99a9e2

(11121)

on April 26, 2012
at 09:26 PM

I make my own kombucha, ginger carrots, kefir water and saurekraut - all great for you and cheaper than buying it anywhere.

1
F59d04be1acdc85dd1e6da34f43dc447

on July 30, 2012
at 01:56 AM

Beets with clove.

1
F31d10b54b31428e189d9b771bf7b1d1

on July 29, 2012
at 03:44 PM

I am crazy about kefir. I am currently eating sauerkraut and other fermented veggies. I am still buying kombucha and am awaiting my 1st homemade kombucha. I find that even the commercial kombucha to be great. The fermented veggies are also great.

I have been letting my kefir separate so that I can enjoy the curds and whey separately. I also use lots more whey in my fermented veggies. It speeds up the fermentation.

1
870fdea50f2a9f1cd2890c8e22549300

(2056)

on April 27, 2012
at 09:00 PM

Beet kvass. T'ej. Well, almost t'ej, because I don't have access to gesho.

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 09:08 PM

Wow, I've never had T'ej. I'd love to try some. Don't think I can find gesho in Mass, either, though.

870fdea50f2a9f1cd2890c8e22549300

(2056)

on April 27, 2012
at 09:15 PM

See if this place is still open: "And finally, there's South End Food Emporium in Boston, 617.536.7172. This specialty shop isn't exclusively Ethiopian, but it sells Ethiopian spices, injera and gesho." (from Harry Kloman's t'ej page).

1
4b5be253ac1981c690689cab7e4bf06d

(3043)

on April 26, 2012
at 09:58 PM

Kimchi, and traditionally fermented pickles from the Pickle Guys.

F0e558010a2ecb31fa37b7c491596b8e

(3850)

on April 27, 2012
at 12:34 AM

I love Kimchi, but since giving up nightshades, it's been out. Hopefully my guts will eventually allow me to consume peppers again.

1
De267f213b375efca5da07890e5efc25

(3747)

on April 26, 2012
at 08:20 PM

Perfect Health Diet has a warning about probiotics. When the bacterial count becomes too high, your immune system has to attack them to keep them in check. At the extremes I think they can be proinflammatory. It's hard to say what the extreme is for consumption however, just saying the name of the game is not maximizing rotten food consumption.

4b5be253ac1981c690689cab7e4bf06d

(3043)

on April 26, 2012
at 09:57 PM

Do you have a link for this? While it may be plausible when supplementing with probiotics, the PHD diet tends to emphasize and suggest fermented foods.

0
Bf57bcbdc19d4f1728599053acd020ab

(5043)

on July 30, 2012
at 04:59 AM

I read on Dom's kefir site that you can rapid-ferment sauerkraut with your excess kefir grains. I imagine it would work with other veggies as well. It's good because this technique doesn't need salt, unlike traditional sauerkraut. Haven't tried it yet but I'm planning to once my Whole30 is done.

http://users.sa.chariot.net.au/~dna/kefirkraut.html

0
F5f742cc9228eb5804114d0f3be4e587

(7660)

on July 30, 2012
at 04:37 AM

What?! No votes for dilly beans?

I'm blessed with a local company who is doing everything the right way. I also love their kimchi and taqueria mix (jicama, carrots, and jalapenos). SPICY!

They even have pickled garlic, but I haven't ventured that far yet. :)

7841848bd0c27c64353c583fb7971242

(7275)

on July 30, 2012
at 11:51 AM

I pickled some garlic and onion along with my cucumbers, and then chopped them all up to make relish.

F5f742cc9228eb5804114d0f3be4e587

(7660)

on July 30, 2012
at 04:30 PM

Ooh Sara, that sounds awesome!

0
61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on July 30, 2012
at 03:10 AM

I love lacto-fermented spicy green tomatoes and cauliflower. (In addition to many of the yummy things already mentioned!)

0
7e13e284a1bafd7b4de14a50ee96140c

on July 30, 2012
at 01:37 AM

Im drinking my water kefir throughout the day..hard to notice any changes though..I guess its subtle and cumulative.

0
7841848bd0c27c64353c583fb7971242

(7275)

on July 30, 2012
at 12:22 AM

I got loads of cucumbers in my CSA so I made loads of pickles-- three different kinds: vinegar turmeric brine, dill brine, and goat yogurt brine. They were so good. I also made a huge batch of sauerkraut, just plain this time around. I also love kombucha and water kefir, but failed miserably at making kombucha, and got sick of buying so much sugar to feed my kefir bugs.

7841848bd0c27c64353c583fb7971242

(7275)

on August 01, 2012
at 12:58 AM

Why the downvote? Tell me, is it because I fail at something as simple as making kombucha? Way to kick a girl while she's down. ;)

0
F15e0bae42dbf0b8cfc71e62902497b4

on July 29, 2012
at 03:49 PM

I LOVE making kombucha. it is SO easy. making kefir is too high-maintenance for me, but I'll occasionally buy some of the comercial unsweetened stuff. good sauerkraut is amazing too.

96440612cf0fcf366bf5ad8f776fca84

(19463)

on August 01, 2012
at 09:44 AM

Put both the jar and the container in the fridge. When you finish your current batch make another using the new seed instead of the culture. (let it come up to room temperature.)

96440612cf0fcf366bf5ad8f776fca84

(19463)

on August 01, 2012
at 09:43 AM

Kefir's very easy. Heat up the milk to about 90F, mix in the cultures in a large glass container, I've got tall ones that were probably meant to store spaghetti, but have an airtight seal. Fill up a large tall stockpot with warm tap water, also around 90F. Cover the stock pot and place it on the stove. Every few hours check on the temperature, if it's too low, turn on the stove for 5 minutes at a time, check the temperature, etc. To make it easy to check the temp get a cheap IR thermometer. After 24 hours it's ready. Take 2oz out and save it as the seed for the next batch in a small jar

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on August 02, 2012
at 01:46 AM

hmm, making it like yogurt... there's an idea. I had always heard about using the grains and having to feed them daily...

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