Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > Ok .. so I have read some info on the whole ph thing and kombucha, > but am honestly not sure if that ties-in with the fermented food > thingie. > > Bottom line: My body likes it. Energetically - which is how I choose > foods to eat - my body loves Russian Tea, so I drink it daily. > > Thoughts? Yes you are right Kombucha is a lactic fermented food ... and yes Kombucha is part of a very old family of fermeted foods.. I stumbled by chance on Kombucha while trying to do some fermented vegetables and found the process to difficult. Kombucha was listed in the fermented food list and I got curious and very happily so... Do a search on lactic fermented foods... Yogurt, beer, wine, miso, kefir, pickles, soya sauce... It is very good for us, humans... but the best in fermented food is definitely Kombucha IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to overbalance the yeasts with way too high temperature and there does not seem to be much bacteria left... Does not matter, I'll start over if I have to... le, Montreal up north.. Kombu driven.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > Ok .. so I have read some info on the whole ph thing and kombucha, > but am honestly not sure if that ties-in with the fermented food > thingie. > > Bottom line: My body likes it. Energetically - which is how I choose > foods to eat - my body loves Russian Tea, so I drink it daily. > > Thoughts? Yes you are right Kombucha is a lactic fermented food ... and yes Kombucha is part of a very old family of fermeted foods.. I stumbled by chance on Kombucha while trying to do some fermented vegetables and found the process to difficult. Kombucha was listed in the fermented food list and I got curious and very happily so... Do a search on lactic fermented foods... Yogurt, beer, wine, miso, kefir, pickles, soya sauce... It is very good for us, humans... but the best in fermented food is definitely Kombucha IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to overbalance the yeasts with way too high temperature and there does not seem to be much bacteria left... Does not matter, I'll start over if I have to... le, Montreal up north.. Kombu driven.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to > overbalance the yeasts with way too high temperature and there does not seem to be > much bacteria left... > > Does not matter, I'll start over if I have to... > le, Montreal up north.. Kombu driven.. le...are you familiar with the Balancing Act site of Len Porzio??? The Kombucha Balance Site? There are instructions there on how to regain the yeast/bacteria balance....here is the link... http://www.geocities.com/kombucha_balance/ Good luck! Don't give up!!!! Gayle in WI Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to > overbalance the yeasts with way too high temperature and there does not seem to be > much bacteria left... > > Does not matter, I'll start over if I have to... > le, Montreal up north.. Kombu driven.. le...are you familiar with the Balancing Act site of Len Porzio??? The Kombucha Balance Site? There are instructions there on how to regain the yeast/bacteria balance....here is the link... http://www.geocities.com/kombucha_balance/ Good luck! Don't give up!!!! Gayle in WI Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 le I would add Kimchi to the list of superior fermented food. Relativelt easy to prepare and very tasty, a staple of Corean cuisine: it is eaten at every meal and seemingly with everything. It is usually very hot (spicy) and that may upset some palates, but it is a good heat full of beneficial components. Try it you may like it. The most interesting part of these fermented foods are the enzymes and probiotics they bring to our body, often deplete of good bacteria because of a life of ingesting dead, over-processed food and our unfortunate over-use of antibiotics.. Effects are often subtle but most people notice only aafter a few days, a renewed vitality, increase in metabolism, which often translates in weight reduction and the disappearance of several strange symptoms... Frantz davani123 <daniellevanier@...> wrote: > > Ok .. so I have read some info on the whole ph thing and kombucha, > but am honestly not sure if that ties-in with the fermented food > thingie. > > Bottom line: My body likes it. Energetically - which is how I choose > foods to eat - my body loves Russian Tea, so I drink it daily. > > Thoughts? Yes you are right Kombucha is a lactic fermented food ... and yes Kombucha is part of a very old family of fermeted foods.. I stumbled by chance on Kombucha while trying to do some fermented vegetables and found the process to difficult. Kombucha was listed in the fermented food list and I got curious and very happily so... Do a search on lactic fermented foods... Yogurt, beer, wine, miso, kefir, pickles, soya sauce... It is very good for us, humans... but the best in fermented food is definitely Kombucha IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to overbalance the yeasts with way too high temperature and there does not seem to be much bacteria left... Does not matter, I'll start over if I have to... le, Montreal up north.. Kombu driven.. --------------------------------- Moody friends. Drama queens. Your life? Nope! - their life, your story. Play Sims Stories at Games. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > I would add Kimchi to the list of superior fermented food. Relativelt easy to prepare and very tasty, a staple of Corean cuisine: it is eaten at every meal and seemingly with everything. > It is usually very hot (spicy) and that may upset some palates, but it is a good heat full of beneficial components. Try it you may like it. > Hello all...Franz is right, Kimchi can be quite delicious...it can also be most definitely and acquired taste! I lived in South Korea for a year a few decades ago, and tasted first hand Mama-san's concoctions.... There are different varieties of Kimchi...one is fermented in a pot buried....very hot and very garlicky....when I was in the army I remember one sergeant that was married to a Korean lady...the garlic from the Kimchi he regularly ate was soooo strong you did not need to turn around to know he had entered a room...the garlic emanated from his pores. Fresh kimchi is much better, or at least palatable to the western tongue...grated veggies...carrots...daikon...cabbage...a little freshly grated garlic to taste...vinegar (try Kombucha vinegar) and hot sauce also to taste...let it marinate at least overnight and enjoy!! (notice I got that Kombucha in there to keep it on topic??? Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > I would add Kimchi to the list of superior fermented food. Relativelt easy to prepare and very tasty, a staple of Corean cuisine: it is eaten at every meal and seemingly with everything. > It is usually very hot (spicy) and that may upset some palates, but it is a good heat full of beneficial components. Try it you may like it. > Hello all...Franz is right, Kimchi can be quite delicious...it can also be most definitely and acquired taste! I lived in South Korea for a year a few decades ago, and tasted first hand Mama-san's concoctions.... There are different varieties of Kimchi...one is fermented in a pot buried....very hot and very garlicky....when I was in the army I remember one sergeant that was married to a Korean lady...the garlic from the Kimchi he regularly ate was soooo strong you did not need to turn around to know he had entered a room...the garlic emanated from his pores. Fresh kimchi is much better, or at least palatable to the western tongue...grated veggies...carrots...daikon...cabbage...a little freshly grated garlic to taste...vinegar (try Kombucha vinegar) and hot sauce also to taste...let it marinate at least overnight and enjoy!! (notice I got that Kombucha in there to keep it on topic??? Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 le, le said, " I stumbled by chance on Kombucha while trying to do some fermented vegetables and found the process too difficult. " Fermenting veggies can be easy if you have good directions. My favorite book on nutritional foods is " Nourishing Traditions... " by Sally Fallon. Many recipes in there, but even more guidelines for good dietary habits. I call it my " food bible " . Go to this website: www.westonaprice.org for more good information. And, yes, kombucha is mentioned both in the book and on the website. -Patty > > > > Ok .. so I have read some info on the whole ph thing and kombucha, > > but am honestly not sure if that ties-in with the fermented food > > thingie. > > > > Bottom line: My body likes it. Energetically - which is how I choose > > foods to eat - my body loves Russian Tea, so I drink it daily. > > > > Thoughts? > > Yes you are right Kombucha is a lactic fermented food ... and yes Kombucha is part of a > very old family of fermeted foods.. I stumbled by chance on Kombucha while trying to do > some fermented vegetables and found the process to difficult. Kombucha was listed in the > fermented food list and I got curious and very happily so... Do a search on lactic > fermented foods... Yogurt, beer, wine, miso, kefir, pickles, soya sauce... > > It is very good for us, humans... but the best in fermented food is definitely Kombucha > IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to > overbalance the yeasts with way too high temperature and there does not seem to be > much bacteria left... > > Does not matter, I'll start over if I have to... > > le, Montreal up north.. Kombu driven.. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 le, le said, " I stumbled by chance on Kombucha while trying to do some fermented vegetables and found the process too difficult. " Fermenting veggies can be easy if you have good directions. My favorite book on nutritional foods is " Nourishing Traditions... " by Sally Fallon. Many recipes in there, but even more guidelines for good dietary habits. I call it my " food bible " . Go to this website: www.westonaprice.org for more good information. And, yes, kombucha is mentioned both in the book and on the website. -Patty > > > > Ok .. so I have read some info on the whole ph thing and kombucha, > > but am honestly not sure if that ties-in with the fermented food > > thingie. > > > > Bottom line: My body likes it. Energetically - which is how I choose > > foods to eat - my body loves Russian Tea, so I drink it daily. > > > > Thoughts? > > Yes you are right Kombucha is a lactic fermented food ... and yes Kombucha is part of a > very old family of fermeted foods.. I stumbled by chance on Kombucha while trying to do > some fermented vegetables and found the process to difficult. Kombucha was listed in the > fermented food list and I got curious and very happily so... Do a search on lactic > fermented foods... Yogurt, beer, wine, miso, kefir, pickles, soya sauce... > > It is very good for us, humans... but the best in fermented food is definitely Kombucha > IMO...if I can just do it properly ;-( I am a newbie at Kombucha and I managed to > overbalance the yeasts with way too high temperature and there does not seem to be > much bacteria left... > > Does not matter, I'll start over if I have to... > > le, Montreal up north.. Kombu driven.. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > le...are you familiar with the Balancing Act site of Len > Porzio??? The Kombucha Balance Site? There are instructions there > on how to regain the yeast/bacteria balance....here is the link... > > > http://www.geocities.com/kombucha_balance/ > > Good luck! Don't give up!!!! > > Gayle in WI > Thanks Gayle, yes I read the balancing act... and took a copy. Great document... Actually that is the document that helped me realize that the fermentation was becoming more and more unbalanced.. So I did everything that was mentionned, lower temperature, add alcohol, increase air surface, reduce sugar... and Ed from Happy Herbalist is helping me too... So I have to wait and see if that procedure works.. Thanks for the encouragement ;-).. le, waiting for a new master race of Kombucha... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > le...are you familiar with the Balancing Act site of Len > Porzio??? The Kombucha Balance Site? There are instructions there > on how to regain the yeast/bacteria balance....here is the link... > > > http://www.geocities.com/kombucha_balance/ > > Good luck! Don't give up!!!! > > Gayle in WI > Thanks Gayle, yes I read the balancing act... and took a copy. Great document... Actually that is the document that helped me realize that the fermentation was becoming more and more unbalanced.. So I did everything that was mentionned, lower temperature, add alcohol, increase air surface, reduce sugar... and Ed from Happy Herbalist is helping me too... So I have to wait and see if that procedure works.. Thanks for the encouragement ;-).. le, waiting for a new master race of Kombucha... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > le > > I would add Kimchi to the list of superior fermented food. Relativelt easy to prepare and very tasty, a staple of Corean cuisine: it is eaten at every meal and seemingly with everything. > It is usually very hot (spicy) and that may upset some palates, but it is a good heat full of beneficial components. Try it you may like it. > > The most interesting part of these fermented foods are the enzymes and probiotics they bring to our body, often deplete of good bacteria because of a life of ingesting dead, over-processed food and our unfortunate over-use of antibiotics.. Effects are often subtle but most people notice only aafter a few days, a renewed vitality, increase in metabolism, which often translates in weight reduction and the disappearance of several strange symptoms... > > > Frantz Thanks Franz, I'll try to find some Kimchi... it does look very interesting after reading about it on Wikipedia. And yes there are very clear effects when consuming these type of foods.. Just strange that our civilization lost such good food source. I have some strong cravings for these type of food lately. I am so very grateful to receive all this information... I'll try to find some Kimchi in health store or Asian groceries.. and will let you know if I do not change in a dragon.. it looks hot... le Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > le > > I would add Kimchi to the list of superior fermented food. Relativelt easy to prepare and very tasty, a staple of Corean cuisine: it is eaten at every meal and seemingly with everything. > It is usually very hot (spicy) and that may upset some palates, but it is a good heat full of beneficial components. Try it you may like it. > > The most interesting part of these fermented foods are the enzymes and probiotics they bring to our body, often deplete of good bacteria because of a life of ingesting dead, over-processed food and our unfortunate over-use of antibiotics.. Effects are often subtle but most people notice only aafter a few days, a renewed vitality, increase in metabolism, which often translates in weight reduction and the disappearance of several strange symptoms... > > > Frantz Thanks Franz, I'll try to find some Kimchi... it does look very interesting after reading about it on Wikipedia. And yes there are very clear effects when consuming these type of foods.. Just strange that our civilization lost such good food source. I have some strong cravings for these type of food lately. I am so very grateful to receive all this information... I'll try to find some Kimchi in health store or Asian groceries.. and will let you know if I do not change in a dragon.. it looks hot... le Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > le, > > Fermenting veggies can be easy if you have good directions. My > favorite book on nutritional foods is " Nourishing Traditions... " by > Sally Fallon. Many recipes in there, but even more guidelines for > good dietary habits. I call it my " food bible " . > > Go to this website: www.westonaprice.org > for more good information. And, yes, kombucha is mentioned both in > the book and on the website. > > -Patty Hello Patty, I took a look at the link, and continued reading for a while... I think I will do many experiments with lacto-fermentation... a whole universe just opened up... but fresh bio vegetables are not easy to find when being a city dweller... It is worth a try though... sauerkraut maybe.. or kimchi ??? Thanks for all the information... Ddanielle, still reading on all lactic-ferment thingssss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2007 Report Share Posted July 14, 2007 > > le, > > Fermenting veggies can be easy if you have good directions. My > favorite book on nutritional foods is " Nourishing Traditions... " by > Sally Fallon. Many recipes in there, but even more guidelines for > good dietary habits. I call it my " food bible " . > > Go to this website: www.westonaprice.org > for more good information. And, yes, kombucha is mentioned both in > the book and on the website. > > -Patty Hello Patty, I took a look at the link, and continued reading for a while... I think I will do many experiments with lacto-fermentation... a whole universe just opened up... but fresh bio vegetables are not easy to find when being a city dweller... It is worth a try though... sauerkraut maybe.. or kimchi ??? Thanks for all the information... Ddanielle, still reading on all lactic-ferment thingssss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2007 Report Share Posted July 15, 2007 le, If you live here in the states and simply want to try Kimchi first before making the leap to fermenting your own....Walmart actually carries some in the salad section that has not been pastuerized. It is fairly mild but gives you an idea of what the possibilities are. On 7/14/07, davani123 <daniellevanier@...> wrote: > > - > Hello Patty, > > I took a look at the link, and continued reading for a while... I think I > will do many > experiments with lacto-fermentation... a whole universe just opened up... > but fresh bio > vegetables are not easy to find when being a city dweller... It is worth > a try though... > sauerkraut maybe.. or kimchi ??? > > Thanks for all the information... > Ddanielle, still reading on all lactic-ferment thingssss > > > -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2007 Report Share Posted July 15, 2007 le, If you live here in the states and simply want to try Kimchi first before making the leap to fermenting your own....Walmart actually carries some in the salad section that has not been pastuerized. It is fairly mild but gives you an idea of what the possibilities are. On 7/14/07, davani123 <daniellevanier@...> wrote: > > - > Hello Patty, > > I took a look at the link, and continued reading for a while... I think I > will do many > experiments with lacto-fermentation... a whole universe just opened up... > but fresh bio > vegetables are not easy to find when being a city dweller... It is worth > a try though... > sauerkraut maybe.. or kimchi ??? > > Thanks for all the information... > Ddanielle, still reading on all lactic-ferment thingssss > > > -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2007 Report Share Posted July 15, 2007 Gayle wrote [[There are instructions there on how to regain the yeast/bacteria balance....here is the link.]] http://www.geocities.com/kombucha_balance/ ** Nice site, not one I have ever seen. User friendly as well. Thank you for passing this on! .... Yngona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2007 Report Share Posted July 15, 2007 Gayle wrote [[There are instructions there on how to regain the yeast/bacteria balance....here is the link.]] http://www.geocities.com/kombucha_balance/ ** Nice site, not one I have ever seen. User friendly as well. Thank you for passing this on! .... Yngona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2009 Report Share Posted March 20, 2009 Are there any commercially prepared fermented foods that are acceptable? I have seen Bubbies saurkraut and pickles in a regular store. They don't contain any vinegar, just salt and water. They are also refrigerated. Thanks jdmays Quote Link to comment Share on other sites More sharing options...
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