1

votes

Out-of-the-box fermentation ideas

Answered on August 19, 2014
Created May 11, 2012 at 4:21 PM

Hey guys,

I love lacto-fermentation. I love the idea of increasing the digestibility of foods as well as some pro-biotic benefits. So far I've fermented alot of squash, carrots and garlic.

I want to expand my horizons. HOWEVER- obvious choices such as saurkraut don't interest me (not due to flavor) but due to me trying to improve my thyroid as much as possible. I would also like to get away from carotene as well as I seem to be going quite orange. Can you throw some ideas at me!?

Do you think there is any merit to fermenting white starchy foods, ie white fleshed sweet potato? Would you eat this raw if chopped, acidic and juicy? There doesnt seem to be much tradition for the fermentation of 'safe starches' but I feel this is probably because they preserve well on their own?

Cheers

870fdea50f2a9f1cd2890c8e22549300

(2056)

on May 11, 2012
at 09:31 PM

+1 for the *Wild Fermentation* recommendation.

345c1755efe005edd162b770dc6fb821

(8767)

on May 11, 2012
at 06:13 PM

I added them above, all else fails go to the GAPS site and they have lacto fermented receipes (I try to avoid adding honey or other sweetners)

61844af1187e745e09bb394cbd28cf23

(11058)

on May 11, 2012
at 05:59 PM

Do you have favorite recipes you will share?

9d43f6873107e17ca4d1a5055aa7a2ad

on May 11, 2012
at 04:47 PM

There is such a tradition, particularly in Africa http://www.academicjournals.org/sre/pdf/pdf2009/May/Obadina%20et%20al.pdf http://www.springerlink.com/content/t110107051p25620/

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6 Answers

3
345c1755efe005edd162b770dc6fb821

(8767)

on May 11, 2012
at 05:48 PM

I lacto-ferment the following:

home made yogurt (and also make yogurt cheese using said yogurt) http://www.healthhomehappy.com/2011/07/making-scdgaps-yogurt-in-the-dehydrator.html

home made sour cream http://divinehealthfromtheinsideout.com/2012/05/how-to-make-sour-cream/

home made mayo http://heartlandrenaissance.com/2010/02/lacto-fermented-mayonnaise/

home made salsa http://paleodietlifestyle.com/fermented-food-recipes/

home made ketchup (am thinking about mustard) http://gnowfglins.com/2010/06/16/lacto-fermented-homemade-ketchup/

bread & butter pickles (from cucumbers) http://paleodietlifestyle.com/fermented-food-recipes/

I've been considering the idea of fermenting my home made applesauce.

The benefits are as you suggested but I also like the fact that when lacto fermenting things they last longer, ie: mayo lasts 6-8 weeks, etc. So I'm actually finishing off what I make instead of tossing things that go off because I can't eat them in 4 days.

edit: added links *note: to lacto ferment just about anything all you really need to add is either plain yogurt or 2 TBsp of whey drained from plain yogurt (ie: salas, add whey, sour cream, add yogurt)

345c1755efe005edd162b770dc6fb821

(8767)

on May 11, 2012
at 06:13 PM

I added them above, all else fails go to the GAPS site and they have lacto fermented receipes (I try to avoid adding honey or other sweetners)

61844af1187e745e09bb394cbd28cf23

(11058)

on May 11, 2012
at 05:59 PM

Do you have favorite recipes you will share?

2
E36cb992cf0a5eba8b97a359c15f38b3

on May 11, 2012
at 08:53 PM

Do you like beets? Pickled beets are easy to make. Fruit chutneys aren't too hard either. Do you by chance have a copy of Sandor Katz' book, Wild Fermentation? (He's got a new one coming out soon too, which I've pre-ordered.) TONS of ideas in there.

Also kombucha and water kefir save me during the summer. If you do dairy, regular kefir is easy as well, but I do better with the non-dairy ferments.

870fdea50f2a9f1cd2890c8e22549300

(2056)

on May 11, 2012
at 09:31 PM

+1 for the *Wild Fermentation* recommendation.

1
870fdea50f2a9f1cd2890c8e22549300

(2056)

on May 11, 2012
at 09:23 PM

I just pickled a bunch of eggs in beet kvass. They are a lovely purple, and quite flavorful, but the texture leaves something to be desired. Think "rubber." :-/

1
Df6dabaf4b1ef3d5db980ad64c501a5b

on May 11, 2012
at 07:31 PM

I know in the not-too-distant past (2 generations back) my predecessors pickled watermelon for the winter, although I believe it was done using a salt & vinegar brine. I had it once and found it terrible, but my dad liked it, having had it a few times as a kid. You could probably ferment a variety of fruits...

0
Eea6a68f5a7190d13c60e1c72417a581

(1376)

on May 12, 2012
at 01:36 AM

Starches have traditionally been fermented into alcoholic beverages. Really should pick up a copy if Sandor Katz's new book if you are into expanding your fermentation horizons. I just saw him speak, he was awesome and it seems like 10 years more research has enriched his new work.

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