2

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How do you eat your fermented vegetables?

Answered on August 19, 2014
Created May 08, 2012 at 6:39 PM

Ive been tryign to eat sauerkraut for awhile now plain and i HATE it. Eating it is a chore.. so eventually i stop eating it.

Im hesitant to put in on/in my regular meals.

  1. Do you get the most benefit from probiotic foods when they are eaten with protein/fat/carbs?

  2. What is the best thing to eat fermented veg with so that it doesnt ruin the entire meal.

1096aa84d006fe967128ffbd37e8070e

(1002)

on May 09, 2012
at 01:18 AM

i love homemade kimchee or sauerkraut on steak. So awesome.

6714718e2245e5190017d643a7614157

on May 08, 2012
at 11:23 PM

+1 I agree, life's too short to eat things you don't like.

4b05d725a8332e8e917a4ca58b6e8a1e

(1239)

on May 08, 2012
at 08:00 PM

I think it depends entirely on the process. All of my veggies are lacto-fermented (which my great-grandmother called "pickling"), but I think that's very different from the process that commercial "pickled" products go through.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on May 08, 2012
at 08:00 PM

You can pickle with or without fermenting. The use of vinegar is not fermenting, but traditionally veggies were pickled using lacto fermentation. Basically, if at any point the pickle is shelf-stable at room temperature for a long period of time, it's not fermented.

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10 Answers

6
Ce7e28769d92d5de5533e775b1de966e

on May 08, 2012
at 11:02 PM

Ok, first lemme give you a +1 for asking.

So here's the deal. My rule: you don't like it? You don't eat it. If you're intrigued and wanting to experiement? Do it. Experiment still a big fail-eo? That's cool, move on to the next item.

Fermented veg is definitely an acquired taste and there are other ways of getting all that fermented goodness into you without the funk:

  • Kefir, water kefir, kombucha, et al. I hate taking pills so am ignoring supplements.

For messing with the funk how about trying lacto fermented pickles first? Pickles! Those are rad and familiar! Bubbies are easy to find. Kimchi might be a great secondary as, to me, it's just this delicious rich spice and crispy texture - no funk attached. Daikon is very mild and doesn't have as many crevices as cabbage does to fill up. Lacto-fermented garlic is really tasty as well. If you have a Korea town or something near you, go get a little Korean BBQ and try the banchans that come with as they are a great introduction and in small portions. Always a cabbage and a daikon kimchi should be in the mix.

Now regarding sauerkraut. It's an acquired taste and not all think it's the dreamiest thing over. I freaking love the stuff and eat a jar a week. I don't know where you live but my choice is Hawthorne Valley - so good. I can't choose a favourite as all their products are good. For a newbie I would go with the jalapeno and the ginger carrots. You can eat as a side or incorporate into a dish but must always remember that all the good probiotics will be killed off with heat.

Good luck!

Note: You asked "how do you eat your fermented vegetables" and I typically do that with a jar in one hand, chopsticks in the other.

6714718e2245e5190017d643a7614157

on May 08, 2012
at 11:23 PM

+1 I agree, life's too short to eat things you don't like.

1096aa84d006fe967128ffbd37e8070e

(1002)

on May 09, 2012
at 01:18 AM

i love homemade kimchee or sauerkraut on steak. So awesome.

1
7e1433afbb06c318c4d90860d493c49d

(5959)

on May 08, 2012
at 08:57 PM

I think it's stupid to force yourself to eat something you don't like, especially when there are alternatives in pill form. Personally, I enjoy sauerkraut, kimchee, etc., so it's not a problem for me, but I absolutely despise the oily, fishy tasting fish that are so rich in Omega 3. So, I take two fish oil caps every day. If you can't find a probiotic food that you like, just take a probiotic supplement and be done with it.

1
37d8a05f489d8e979fcd5f0806dc897f

(135)

on May 08, 2012
at 08:21 PM

I personally love saurkraut..but have recently toyed with making my own. I will say that its way better..just a little tangy and not so vinergary on the tongue. You could also ferment other veg until you find the one thats right for you, beets, carrots ects..

1
70eda5947f38ab4406c406a5987256c9

on May 08, 2012
at 07:46 PM

Not at all a sauerkraut fan, personally. I'd rather take probiotic pills. But Kimchi is "da bomb".

Jaych -- is pickling the same as fermenting? I'm not sure pickled vegetables give the same benefits as fermented, but I don't know much, so maybe I'm totally wrong.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on May 08, 2012
at 08:00 PM

You can pickle with or without fermenting. The use of vinegar is not fermenting, but traditionally veggies were pickled using lacto fermentation. Basically, if at any point the pickle is shelf-stable at room temperature for a long period of time, it's not fermented.

4b05d725a8332e8e917a4ca58b6e8a1e

(1239)

on May 08, 2012
at 08:00 PM

I think it depends entirely on the process. All of my veggies are lacto-fermented (which my great-grandmother called "pickling"), but I think that's very different from the process that commercial "pickled" products go through.

0
870fdea50f2a9f1cd2890c8e22549300

(2056)

on May 09, 2012
at 12:28 AM

Saute some onions in ghee or coconut oil, shred some apples and add them to the saute, then stir in the sauerkraut until it's just warm. Eat it with some pork when you're REALLY hungry. Eat the sauerkraut first.

Hunger is the best sauce.

0
75a50bc94568daeb247b4c3556e7dfe1

on May 09, 2012
at 12:16 AM

I like to eat my kimchi straight up or in a wrap.

Kimchi with shredded veggies (carrots, cucumber, etc.) with meat of some sort (smoked salmon, slow cooker beef, sliced steak) all wrapped up in roasted seaweed. Dab of coconut oil to seal the seaweed when rolling.

0
1398eff69b192c35de5e0dbaad59052a

(2024)

on May 08, 2012
at 10:37 PM

I tried to make myself like sauerkraut, but have come to the conclusion that I would rather just guzzle water kefir

0
1edb06ded9ccf098a4517ca4a7a34ebc

on May 08, 2012
at 08:29 PM

Most times when I have beef I have a small amount of kraut or kimchi. I just eat it as a side dish- a couple spoons and that's all.

It says on the jar that it's really good with olive oil and crushed pepper, but I haven't tried it yet to verify. I would imagine that's pretty tasty though.

0
1edb06ded9ccf098a4517ca4a7a34ebc

on May 08, 2012
at 08:27 PM

Most times when I have beef I have a small amount of kraut or kimchi. I just eat it as a side dish- a couple spoons and that's all.

0
4b05d725a8332e8e917a4ca58b6e8a1e

(1239)

on May 08, 2012
at 07:18 PM

There are lots of fermented vegetables apart from sauerkraut (I don't blame you...I don't like it much either). Try some different things out to see how you like them! My personal favorites are beets, carrots, daikon radishes, and ginger. Kimchi can be wonderful as well, though I'm picky about it. I often eat mine right out of the jar or over a salad. Pickled shredded carrots over cold roast beef is pretty much heaven.

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