So, I've discovered that making your own fermented things is super-satisfying, but I'm dairy-intolerant and thus have a limited number of ways to start ferments! Sauerkraut and veggies are fine on their own of course, but I'd like to make coconut milk yogurt- this sounds disgusting, but is it theoretically possible to use a little tiny bit of leftover sauerkraut juice in lieu of kefir grains to start the yogurt? I don't have easy access to said grains/probiotics.
Also, does fermenting something make it easier to digest? In my present overzealous mood, I'd like to make fermented fruit as well, but normally I have a pretty low fructose tolerance. Will fermentation make a difference? Thanks, I'm very excited about all this!
asked byCeline (431)
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on July 24, 2012
at 04:56 AM
No. Sauerkraut juice will absolutely not work to make yogurt of any sort. I don't have brick and mortar store access to such things where I live either, but Cultures for Health is a great resource for starters of all sorts, and here they have a vegan starter culture that works with coconut milk. http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html (Check out the product Q&A as well as the description, if you're interested. I have lactose intolerant, vegan, and kosher friends who use it with coconut milk.)
As far as not being able to tolerate a lot of fructose, fermenting can help with that, as the lacto-bacteria eat that sugar, converting it to acids, leaving less of it for you to eat! I don't have much experience with fermenting fruit or fruit juices (other than orangina, but that's made with whey so may not work for a dairy intolerant person) though, so I can't advise you on the specifics of that, though hopefully someone else here will be able to as I would be interested myself!
on July 24, 2012
at 04:35 AM
I bet fermenting something makes it easier to digest as bacteria already done hard work for you :)
Fermented fruits are great. Basically apple or grape vinegars are fermented juices. (i.e. fermented with oxygen access, without it they become cider and wine respectively)
Fruits should ferment just fine, high amount of sugar provides plenty of food for bacteria.
I tasted fermented watermelons in Eastern Europe, they were just great!