Guest guest Posted September 29, 2009 Report Share Posted September 29, 2009 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM YOUR LIST " thread..So very true(: I'm planning to start experimenting with fermenting soon.. I watched the awesome video series detailed here: http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetables-with-d\ onna-gates and I got some unanswered question I reckon some of you might have the answers to.. 1. If you " food process " your veggy mix before fermenting it, you bring it to very small pieces, and I was told that this would promote oxidation and rot..I was told you should cut the veggies to small cubes instead (without the food processor)..your views? 2. Do you " air tight " your jar while it's fermenting? or do you leave some space to prevent pressure building? 3. I'd wanna add some probitiotic powder to the mix, (instead of the culture Donna Gates sells) would that promote the developments of healthy bacteria the same as her culture does? 4. How much sugar (in the form of dates/apples) should I add to the brine to provide enough " food " for the bacteria? 5. Once ferementation is done and you store it in the refrigerator, and there's no more sugar for the bacteria to consume, won't the bacteria start dying off? isn't it suppose to last for a few months while in refrigeration? 6. My 1st attempt is going to be a simple one..just cucumbers with dill and chili pepers and the brine with sugar (in the form of dates/apples).. Any tips would be much appreciated! Yair Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2009 Report Share Posted September 29, 2009 hi Jair, I'm finishing my first batch of 'kimchi' (fermented vegetables) and I really loved it I did see the video's on renegadehealth, but found them a bit much I just cut up some veggies (white cabbage (chopped quite small and put in salted water for 12hours), carrots (grated), a bit of zucchini (grated), added some grated apple... added some spices (a bit of salt, a few drops of tabasco and freshly grated zinger)... put it in a glass jar and pushed it with my hands (like with dough, so the pieces would be bruised a bit and juices would come out) and then added some whey until all was covered I then let if ferment in the dark (I had put a plate on the veggies with some weight on it, and then covered with plastic folie) after 48 hours I put the lid on the jar and put it in the fridge and started eating from it it's been a week now and the kimchi is softer, less crunchy, but still really nice to eat personally I would not make this to keep for long term in the fridge, I find is nice to eat freshly made groetjes, Vera in Belgium > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM YOUR LIST " thread..So very true(: > > I'm planning to start experimenting with fermenting soon.. > I watched the awesome video series detailed here: > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetables-with-d\ onna-gates > > and I got some unanswered question I reckon some of you might have the answers to.. > > 1. If you " food process " your veggy mix before fermenting it, you bring it to very small pieces, and I was told that this would promote oxidation and rot..I was told you should cut the veggies to small cubes instead (without the food processor)..your views? > > 2. Do you " air tight " your jar while it's fermenting? or do you leave some space to prevent pressure building? > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the culture Donna Gates sells) would that promote the developments of healthy bacteria the same as her culture does? > > 4. How much sugar (in the form of dates/apples) should I add to the brine to provide enough " food " for the bacteria? > > 5. Once ferementation is done and you store it in the refrigerator, and there's no more sugar for the bacteria to consume, won't the bacteria start dying off? isn't it suppose to last for a few months while in refrigeration? > > 6. My 1st attempt is going to be a simple one..just cucumbers with dill and chili pepers and the brine with sugar (in the form of dates/apples).. > > Any tips would be much appreciated! > > Yair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2009 Report Share Posted September 29, 2009 On Sep 29, 2009, at 12:44 PM, yairs wrote: > 1. If you " food process " your veggy mix before fermenting it, you > bring it to very small pieces, and I was told that this would > promote oxidation and rot..I was told you should cut the veggies to > small cubes instead (without the food processor)..your views? I don't do my own fermenting but I do eat about a gallon of kim chee a month (I go to the local Korean market and pay $12 for a one gallon glass jar of kim che which is so cheap that I doubt if I could make it myself for that low a price). I think that fermenting veggies is an anarobic (without air) process. So air is what spoils the veggies while they are fermenting. I don't really think that size of the pieces makes any difference how well it ferments, the larger pieces will complete fermenting later. I always buy the kim che that has an entire 5 pound nappa cabbage head in there and the rest of the space in the jar packed with jullienned korean long radish and some other veggies. > 2. Do you " air tight " your jar while it's fermenting? or do you > leave some space to prevent pressure building? > Just make sure the fermenting veggies stay below the brine. I don't think that the jar needs to be air tight. > 3. I'd wanna add some probitiotic powder to the mix, (instead of > the culture Donna Gates sells) would that promote the developments > of healthy bacteria the same as her culture does? > A lot of people use the whey from Yogurt as an easy to find and use probiotic additive to their fermented veggies. > 4. How much sugar (in the form of dates/apples) should I add to the > brine to provide enough " food " for the bacteria? > You don't absolutely need to add any. You don't want some of your fermented veggies to get too soft and mushy or maybe you do. But for me pickles need to be crunchy. > 5. Once ferementation is done and you store it in the refrigerator, > and there's no more sugar for the bacteria to consume, won't the > bacteria start dying off? isn't it suppose to last for a few months > while in refrigeration? > > 6. My 1st attempt is going to be a simple one..just cucumbers with > dill and chili pepers and the brine with sugar (in the form of > dates/apples).. Here is a recipe for fermented pickles, like the one's found in a NYC Deli; http://tinyurl.com/ycaamzn taken from the Wild Fermentation web site. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2009 Report Share Posted September 29, 2009 Vera, I used to love kimchee. But then I stopped eating hot pepper or spicy food, so I had to say goodbye to kimchee. So delicious though~ Kimchee is so popular here in China. You can buy a gallon worth for really cheap price. Jennie On Wed, Sep 30, 2009 at 3:11 AM, Leron Bouma <leronb@...> wrote: > > > > On Sep 29, 2009, at 12:44 PM, yairs wrote: > > > 1. If you " food process " your veggy mix before fermenting it, you > > bring it to very small pieces, and I was told that this would > > promote oxidation and rot..I was told you should cut the veggies to > > small cubes instead (without the food processor)..your views? > > I don't do my own fermenting but I do eat about a gallon of kim chee > a month (I go to the local Korean market and pay $12 for a one gallon > glass jar of kim che which is so cheap that I doubt if I could make > it myself for that low a price). I think that fermenting veggies is > an anarobic (without air) process. So air is what spoils the veggies > while they are fermenting. I don't really think that size of the > pieces makes any difference how well it ferments, the larger pieces > will complete fermenting later. I always buy the kim che that has an > entire 5 pound nappa cabbage head in there and the rest of the space > in the jar packed with jullienned korean long radish and some other > veggies. > > > 2. Do you " air tight " your jar while it's fermenting? or do you > > leave some space to prevent pressure building? > > > Just make sure the fermenting veggies stay below the brine. I don't > think that the jar needs to be air tight. > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of > > the culture Donna Gates sells) would that promote the developments > > of healthy bacteria the same as her culture does? > > > A lot of people use the whey from Yogurt as an easy to find and use > probiotic additive to their fermented veggies. > > > 4. How much sugar (in the form of dates/apples) should I add to the > > brine to provide enough " food " for the bacteria? > > > You don't absolutely need to add any. You don't want some of your > fermented veggies to get too soft and mushy or maybe you do. But for > me pickles need to be crunchy. > > > 5. Once ferementation is done and you store it in the refrigerator, > > and there's no more sugar for the bacteria to consume, won't the > > bacteria start dying off? isn't it suppose to last for a few months > > while in refrigeration? > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with > > dill and chili pepers and the brine with sugar (in the form of > > dates/apples).. > Here is a recipe for fermented pickles, like the one's found in a NYC > Deli; http://tinyurl.com/ycaamzn taken from the Wild Fermentation > web site. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 Good replies as always(: Thanks! My comments: 1. I'm vegan so I won't use whey, but I'll add the probiotics when I'll get them..for now I'll see how I do without them.. 2. I'll start with smaller amounts and see how it goes, if it stays good for a long while I might increase the amounts.. 3. thanks for the link Leron! found some good info over there.. Happy fermenting/sprouting(: Yair > > > 1. If you " food process " your veggy mix before fermenting it, you > > bring it to very small pieces, and I was told that this would > > promote oxidation and rot..I was told you should cut the veggies to > > small cubes instead (without the food processor)..your views? > > I don't do my own fermenting but I do eat about a gallon of kim chee > a month (I go to the local Korean market and pay $12 for a one gallon > glass jar of kim che which is so cheap that I doubt if I could make > it myself for that low a price). I think that fermenting veggies is > an anarobic (without air) process. So air is what spoils the veggies > while they are fermenting. I don't really think that size of the > pieces makes any difference how well it ferments, the larger pieces > will complete fermenting later. I always buy the kim che that has an > entire 5 pound nappa cabbage head in there and the rest of the space > in the jar packed with jullienned korean long radish and some other > veggies. > > > 2. Do you " air tight " your jar while it's fermenting? or do you > > leave some space to prevent pressure building? > > > Just make sure the fermenting veggies stay below the brine. I don't > think that the jar needs to be air tight. > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of > > the culture Donna Gates sells) would that promote the developments > > of healthy bacteria the same as her culture does? > > > A lot of people use the whey from Yogurt as an easy to find and use > probiotic additive to their fermented veggies. > > > > 4. How much sugar (in the form of dates/apples) should I add to the > > brine to provide enough " food " for the bacteria? > > > You don't absolutely need to add any. You don't want some of your > fermented veggies to get too soft and mushy or maybe you do. But for > me pickles need to be crunchy. > > > 5. Once ferementation is done and you store it in the refrigerator, > > and there's no more sugar for the bacteria to consume, won't the > > bacteria start dying off? isn't it suppose to last for a few months > > while in refrigeration? > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with > > dill and chili pepers and the brine with sugar (in the form of > > dates/apples).. > Here is a recipe for fermented pickles, like the one's found in a NYC > Deli; http://tinyurl.com/ycaamzn taken from the Wild Fermentation > web site. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 I was JUST thinking of asking a question about fermenting! Glad you beat me to it (of course, I am reading this a month later...) I tried Donna Gates's recipe (but cut the recipe in half) and put the stuff in three jars, then a day or so later noticed that there was not enough liquid so I blended the contents of one of the jars to make liquid for the other two and just poured it in and used a knife to help it work through the veggies. I should have dumped it all out in to a bowl and stirred it together, but I was in a hurry. The result was a quantity of small bits sitting on top of the cabbage leaves and a little bit down the sides. There was enough liquid so I was happy and have been watching the action. I watched as the small leaves (kale and dill, I think) turned brown but waited for it to go green again (I think Donna said it would do that). Oh, I included purple cabbage so the whole batch is bluish, which probably makes the colour change process different. At first there was lots of activity, bubbling and sounds and juice leaking out; even the kids were making reports. After another couple of days, I thought there was too much liquid so I opened the jars and removed some. Then the action appeared to stop, at least it slowed down. I'm not sure if it would have slowed down anyway or if I killed the fermentation process. Anyway, yesterday I opened one of the jars and discarded about 2 inches off the top (compost). I waited until a day when I could rush the stuff outside to the composter if it stank but there was not really an odour at all. (Is that a good sign?) Hubby and I ate a bit and are not quite sure if we like it or not. It was very soft, and I am not sure if it was bad or if that is the way it is supposed to be. I know fermenting veggies is supposed to be good for you, but I am really nervous about it. I am actually not sure I will eat any more of it...and not sure if hubby will have a second serving. We decided to let it ferment another week and taste again. One of the main reasons I am doing this is to get the kids' digestive systems healthy, but if I am not feeling safe I surely will never be able to get them to eat fermented veggies! Anyway, I am thinking that if I try fermenting again I will definitely do a SMALL BATCH from a PROFESSIONALLY PREPARED RECIPE. I would like to try fermenting different things, not just cabbage, and I am not sure I would use kale again. I bookmarked several websites months ago but when I saw Donna on Renegade Health I decided to go for it on the strength of the videos. I am not sure what I learned from this! What have you all learned about fermenting veggies? Connie http://www.home-and-school-solutions.com > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM YOUR LIST " thread..So very true(: > > I'm planning to start experimenting with fermenting soon.. > I watched the awesome video series detailed here: > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetables-with-d\ onna-gates > > and I got some unanswered question I reckon some of you might have the answers to.. > > 1. If you " food process " your veggy mix before fermenting it, you bring it to very small pieces, and I was told that this would promote oxidation and rot..I was told you should cut the veggies to small cubes instead (without the food processor)..your views? > > 2. Do you " air tight " your jar while it's fermenting? or do you leave some space to prevent pressure building? > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the culture Donna Gates sells) would that promote the developments of healthy bacteria the same as her culture does? > > 4. How much sugar (in the form of dates/apples) should I add to the brine to provide enough " food " for the bacteria? > > 5. Once ferementation is done and you store it in the refrigerator, and there's no more sugar for the bacteria to consume, won't the bacteria start dying off? isn't it suppose to last for a few months while in refrigeration? > > 6. My 1st attempt is going to be a simple one..just cucumbers with dill and chili pepers and the brine with sugar (in the form of dates/apples).. > > Any tips would be much appreciated! > > Yair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 hi Connie, I saw the same episodes, but had a recept from another list which I followed I only let the bunch ferment for 2-3 days before I put it in the fridge and started eating from it it was a very nice taste, nice and still quite crispy (I used white cabbage, carrots, zucchini and apples) but after a few days the crispness was gone and the taste became to sour to my taste so I'm making small batches groetjes, Vera, in Belgium please visit this website http://www.thepetitionsite.com/1/a-universal-declaration-of-resistance-t\ o-mandatory-vaccinations <http://www.thepetitionsite.com/1/a-universal-declaration-of-resistance-\ to-mandatory-vaccinations> even if you're not against vaccinations (though read the info, it is eye-opening), you can sign since it is about keeping the right to decide over our own body > > > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM YOUR LIST " thread..So very true(: > > > > I'm planning to start experimenting with fermenting soon.. > > I watched the awesome video series detailed here: > > > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetable\ s-with-donna-gates > > > > and I got some unanswered question I reckon some of you might have the answers to.. > > > > 1. If you " food process " your veggy mix before fermenting it, you bring it to very small pieces, and I was told that this would promote oxidation and rot..I was told you should cut the veggies to small cubes instead (without the food processor)..your views? > > > > 2. Do you " air tight " your jar while it's fermenting? or do you leave some space to prevent pressure building? > > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the culture Donna Gates sells) would that promote the developments of healthy bacteria the same as her culture does? > > > > 4. How much sugar (in the form of dates/apples) should I add to the brine to provide enough " food " for the bacteria? > > > > 5. Once ferementation is done and you store it in the refrigerator, and there's no more sugar for the bacteria to consume, won't the bacteria start dying off? isn't it suppose to last for a few months while in refrigeration? > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with dill and chili pepers and the brine with sugar (in the form of dates/apples).. > > > > Any tips would be much appreciated! > > > > Yair > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 Hi Coonie, since I don't have blender yet, all I tried to ferment so far (and had 2 successful attempts) was cumbers+dill+pieces of raw beets. I feremted it in a closed 2 letres jar, for about 4-5 days in brine made of 2 TBs of salt per leter, adding some chillies for extra flavour. Choose the smallest cucmbers you can find for extra crispyness. Good luck! Yair > > > > > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM > YOUR LIST " thread..So very true(: > > > > > > I'm planning to start experimenting with fermenting soon.. > > > I watched the awesome video series detailed here: > > > > > > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetable\ > s-with-donna-gates > > > > > > and I got some unanswered question I reckon some of you might have > the answers to.. > > > > > > 1. If you " food process " your veggy mix before fermenting it, you > bring it to very small pieces, and I was told that this would promote > oxidation and rot..I was told you should cut the veggies to small cubes > instead (without the food processor)..your views? > > > > > > 2. Do you " air tight " your jar while it's fermenting? or do you > leave some space to prevent pressure building? > > > > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the > culture Donna Gates sells) would that promote the developments of > healthy bacteria the same as her culture does? > > > > > > 4. How much sugar (in the form of dates/apples) should I add to the > brine to provide enough " food " for the bacteria? > > > > > > 5. Once ferementation is done and you store it in the refrigerator, > and there's no more sugar for the bacteria to consume, won't the > bacteria start dying off? isn't it suppose to last for a few months > while in refrigeration? > > > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with > dill and chili pepers and the brine with sugar (in the form of > dates/apples).. > > > > > > Any tips would be much appreciated! > > > > > > Yair > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 Did you chop the cucumber and beets into small (say, 1/8 " ) cubes and the dill (leaves I am assuming) into small bits? What ratio of ingredients did you use? Does that matter? Connie http://www.home-and-school-solutions.com > > > > > > > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM > > YOUR LIST " thread..So very true(: > > > > > > > > I'm planning to start experimenting with fermenting soon.. > > > > I watched the awesome video series detailed here: > > > > > > > > > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetable\ > > s-with-donna-gates > > > > > > > > and I got some unanswered question I reckon some of you might have > > the answers to.. > > > > > > > > 1. If you " food process " your veggy mix before fermenting it, you > > bring it to very small pieces, and I was told that this would promote > > oxidation and rot..I was told you should cut the veggies to small cubes > > instead (without the food processor)..your views? > > > > > > > > 2. Do you " air tight " your jar while it's fermenting? or do you > > leave some space to prevent pressure building? > > > > > > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the > > culture Donna Gates sells) would that promote the developments of > > healthy bacteria the same as her culture does? > > > > > > > > 4. How much sugar (in the form of dates/apples) should I add to the > > brine to provide enough " food " for the bacteria? > > > > > > > > 5. Once ferementation is done and you store it in the refrigerator, > > and there's no more sugar for the bacteria to consume, won't the > > bacteria start dying off? isn't it suppose to last for a few months > > while in refrigeration? > > > > > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with > > dill and chili pepers and the brine with sugar (in the form of > > dates/apples).. > > > > > > > > Any tips would be much appreciated! > > > > > > > > Yair > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2009 Report Share Posted October 21, 2009 no I used whole cucumbers. you have all the info you need on the link provided at the beginning of the thread: http://wildfermentation.com/resources.php?page=pickles > > > > > > > > > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM > > > YOUR LIST " thread..So very true(: > > > > > > > > > > I'm planning to start experimenting with fermenting soon.. > > > > > I watched the awesome video series detailed here: > > > > > > > > > > > > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetable\ > > > s-with-donna-gates > > > > > > > > > > and I got some unanswered question I reckon some of you might have > > > the answers to.. > > > > > > > > > > 1. If you " food process " your veggy mix before fermenting it, you > > > bring it to very small pieces, and I was told that this would promote > > > oxidation and rot..I was told you should cut the veggies to small cubes > > > instead (without the food processor)..your views? > > > > > > > > > > 2. Do you " air tight " your jar while it's fermenting? or do you > > > leave some space to prevent pressure building? > > > > > > > > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the > > > culture Donna Gates sells) would that promote the developments of > > > healthy bacteria the same as her culture does? > > > > > > > > > > 4. How much sugar (in the form of dates/apples) should I add to the > > > brine to provide enough " food " for the bacteria? > > > > > > > > > > 5. Once ferementation is done and you store it in the refrigerator, > > > and there's no more sugar for the bacteria to consume, won't the > > > bacteria start dying off? isn't it suppose to last for a few months > > > while in refrigeration? > > > > > > > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with > > > dill and chili pepers and the brine with sugar (in the form of > > > dates/apples).. > > > > > > > > > > Any tips would be much appreciated! > > > > > > > > > > Yair > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2009 Report Share Posted December 2, 2009 I'll have to check that out again. I think I told you about the fermented vegetables I made a few months ago? Well, this week I threw them in the compost--was too nervous to eat them! The chopped leaves (dill and kale, if I remember correctly) looked brown to me... If I make fermented veggies again, I will stick with two or three root vegetables and no leaves. Connie http://www.home-and-school-solutions.com/ > > > > > > > > > > > > 1st off, I gotta say I loved Mel's reply to the " REMOVE MY NAME FROM > > > > YOUR LIST " thread..So very true(: > > > > > > > > > > > > I'm planning to start experimenting with fermenting soon.. > > > > > > I watched the awesome video series detailed here: > > > > > > > > > > > > > > > > http://renegadehealth.com/blog/2009/09/17/how-to-make-cultured-vegetable\ > > > > s-with-donna-gates > > > > > > > > > > > > and I got some unanswered question I reckon some of you might have > > > > the answers to.. > > > > > > > > > > > > 1. If you " food process " your veggy mix before fermenting it, you > > > > bring it to very small pieces, and I was told that this would promote > > > > oxidation and rot..I was told you should cut the veggies to small cubes > > > > instead (without the food processor)..your views? > > > > > > > > > > > > 2. Do you " air tight " your jar while it's fermenting? or do you > > > > leave some space to prevent pressure building? > > > > > > > > > > > > 3. I'd wanna add some probitiotic powder to the mix, (instead of the > > > > culture Donna Gates sells) would that promote the developments of > > > > healthy bacteria the same as her culture does? > > > > > > > > > > > > 4. How much sugar (in the form of dates/apples) should I add to the > > > > brine to provide enough " food " for the bacteria? > > > > > > > > > > > > 5. Once ferementation is done and you store it in the refrigerator, > > > > and there's no more sugar for the bacteria to consume, won't the > > > > bacteria start dying off? isn't it suppose to last for a few months > > > > while in refrigeration? > > > > > > > > > > > > 6. My 1st attempt is going to be a simple one..just cucumbers with > > > > dill and chili pepers and the brine with sugar (in the form of > > > > dates/apples).. > > > > > > > > > > > > Any tips would be much appreciated! > > > > > > > > > > > > Yair > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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