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fermented vegetables

Answered on March 05, 2015
Created February 05, 2011 at 3:59 PM

I have been paleo for a few weeks now, and doing well. I am interested in adding some fermented vegetables to my diet (I have eaten some saurkraut with live cultures) and I'm not sure where to start. For those of you who eat fermented vegetables, what do you eat? Any place you can point me for preparation advice/recipes? Thanks!

9b0a4701e373d4dd13831cfb9b13f42d

(1677)

on January 10, 2012
at 09:49 PM

That last paragraph is completely groundless, fermented vegtables of some type are available in nearly every culture in the world. Goitrogens are greatly reduced by fermentation here is a study to back that up. http://www.ncbi.nlm.nih.gov/pubmed/12405778 On the other hand, fermented wheat may in fact have a healthy dose of goitrogenic compounds.

Aebee51dc2b93b209980a89fa4a70c1e

(1982)

on February 06, 2011
at 02:42 AM

Thanks, all...that helps

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5 Answers

1
D83e454e794d761ab524814c0ff8f838

on February 05, 2011
at 04:19 PM

I've been getting lazy about fermented veggies, but here are some recipes I've used a few times, without fail: http://wholefoodusa.wordpress.com/2009/03/26/better-than-raw-sauerkraut-and-kimchee/

There's also a book called Wild Fermentation by the same guy that has the above blog called Wild Fermentation. It gets into cheeses and breads, but has a good sized section about veggies.

1
E5d59ab6d79320caf1e991cdc7971326

(801)

on February 05, 2011
at 04:18 PM

Hi Brad, fermented vegetables are great. They really made a big difference in my digestion and subjectively, nutrient absorption.

Here's where to start out:

  • The Healthy Home Economist: This is a great site for learning about how to make fermented foods and fermented beverages. The videos make it really easy to understand. Some of my favorites are beet kvass and water kefir.

  • Nourishing Traditions: This is just a great cookbook and nutrition book overall, has lots of fermentation recipes.

  • Wild Fermentation: Similar to nourishing traditions, but ALL about fermentation.

I have a link to some of the fermentation recipes I've used here: Adventures w/ Fermented Foods.

One thing to be aware of is that eating cruciferous vegetables raw (even fermented ones) such as kimchi and sauerkraut is a significant source of goitrogens, so use them as a condiment instead of a main dish.

TS

9b0a4701e373d4dd13831cfb9b13f42d

(1677)

on January 10, 2012
at 09:49 PM

That last paragraph is completely groundless, fermented vegtables of some type are available in nearly every culture in the world. Goitrogens are greatly reduced by fermentation here is a study to back that up. http://www.ncbi.nlm.nih.gov/pubmed/12405778 On the other hand, fermented wheat may in fact have a healthy dose of goitrogenic compounds.

1
1471beca8e3adff4ae2f89d10e5f7acb

on February 05, 2011
at 04:15 PM

The book Wild Fermentation is very helpful for teaching you how to ferment foods

I eat tons of sauerkraut, plus Sally Fallon's gingered carrots from Nourishing Traditions. I just made this, which I am so excited about.

0
8f8b594399cfffa09ffd35633aac1d7a

on March 05, 2015
at 10:00 PM

Personally I recommend one of the grated carrots recipes

absolutely delicious and easy to do??

pits what I started with years ago and still make it to this day??

 

0
5841391284e7af8c495c54bd90d3a795

(2764)

on February 05, 2011
at 04:59 PM

We might be trying some homemade paleo sauerkraut soon.

Aebee51dc2b93b209980a89fa4a70c1e

(1982)

on February 06, 2011
at 02:42 AM

Thanks, all...that helps

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