Guest guest Posted August 7, 2005 Report Share Posted August 7, 2005 Jo- >Is there any nutritional and/or health benefit to eating foods pickled >in vinegar? I prefer vinegar pickles to lacto-fermented, and DH won't >touch lacto-fermented foods at all. Nope. Unfortunately they're just a cheap imitation of the original. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2005 Report Share Posted August 7, 2005 Jo- >Is there any nutritional and/or health benefit to eating foods pickled >in vinegar? I prefer vinegar pickles to lacto-fermented, and DH won't >touch lacto-fermented foods at all. One thought, though: I guess you could try pickling something in an unpasteurized vinegar. Then you might get some of the benefits of a probiotic ferment. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2005 Report Share Posted August 7, 2005 --- In , Idol <Idol@c...> wrote: > One thought, though: I guess you could try pickling something in an > unpasteurized vinegar. Then you might get some of the benefits of a > probiotic ferment. Like unfiltered apple cider vinegar? I have some of that - not sure if it's the right stuff though. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2005 Report Share Posted August 7, 2005 Jo, I'm coming into this a little late and hoping I'm responding to the right question. I throw fresh sliced cukes into a mason jar, toss in a tablespoon of pickling spices, few cloves of garlic, some fresh dill, cover it with Bragg's ACV and let it sit at room temp for the day - I can remember my great-grandmother making what she called " window sill pickles " in the same way. We have them for dinner and the kids rave. Granted, it's not fermented, but it is a nice change and a way to satisfy the pickle cravings the kids get. HTH. When my daughter has heartburn, she munches down a few of these pickles and voila, heartburn gone. -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. Re: Pickling in vinegar --- In , Idol <Idol@c...> wrote: > One thought, though: I guess you could try pickling something in an > unpasteurized vinegar. Then you might get some of the benefits of a > probiotic ferment. Like unfiltered apple cider vinegar? I have some of that - not sure if it's the right stuff though. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2005 Report Share Posted August 7, 2005 > Like unfiltered apple cider vinegar? I have some of that - not sure if > it's the right stuff though. Jo, Look at the bottle and make sure it says " unpasteurized " somewhere. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2005 Report Share Posted August 7, 2005 >Like unfiltered apple cider vinegar? I have some of that - not sure if >it's the right stuff though. > >Jo I've used some of my homemade vinegar to pickle stuff ... it is GREAT. Also kimchi juice or kraut juice. It's basically a quick shortcut. You can plop chunks of meat in the " sour juice " and they pickle quickly and don't get the sulfur smell that I've gotten sometimes with meat/fish ferments. Balsamic vinegar makes an outstanding " fish pickle " , esp. with some fresh ginger and green onion in it. You can make a quick and dirty homemade vinegar by following the recipe for any " kefir beer " and just letting it sit out (minus the grains) until it gets sour. It's better if there is plenty of air circulation (use a cloth over the top maybe). However, I don't pour " hot boiling " vinegar over the food like the old cookbooks tell you to. THAT I think would ruin it! Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2005 Report Share Posted August 8, 2005 Jo- >Like unfiltered apple cider vinegar? I have some of that - not sure if >it's the right stuff though. Unfiltered might be pasteurized but unfiltered. Make sure it says " raw " or " unpasteurized " . - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 > Jo, > Look at the bottle and make sure it says " unpasteurized " somewhere. > B. Hi Unfortunately in the UK, the only product that is ever labelled pasteurised or unpasteurised is dairy. Vinegar wouldn't state either way. I thought though that " unfiltered " ACV would be unpasteurised? Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 > Unfortunately in the UK, the only product that is ever labelled > pasteurised or unpasteurised is dairy. Vinegar wouldn't state either > way. I thought though that " unfiltered " ACV would be unpasteurised? Jo, Huh. That's too bad. Perhaps you could move here? You know, labeling is so tricky, unfiltered doesn't mean uncooked. Does it have strands or bits of culture floating about in it? As opposed to merely cloudy? What is the brand, anyway? B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2005 Report Share Posted August 11, 2005 > Jo, > Huh. That's too bad. Perhaps you could move here? > You know, labeling is so tricky, unfiltered doesn't mean uncooked. > Does it have strands or bits of culture floating about in it? As > opposed to merely cloudy? What is the brand, anyway? > B. Hi I don't think it's got strands of culture in it, it's just cloudy There is no brand - I bought it direct from the farm - he sends out a gallon container in the post to you, not in a box or anything! Very rustic - it's good! Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2005 Report Share Posted August 11, 2005 > Hi > I don't think it's got strands of culture in it, it's just cloudy > > There is no brand - I bought it direct from the farm - he sends out a > gallon container in the post to you, not in a box or anything! Very > rustic - it's good! Jo, Well that sounds promising! I guess do whatever sounds better: poor some in with some juice/sugar water and see if it cultures or make some pickles with it. Or, can you contact the farmer and ask him? B. Quote Link to comment Share on other sites More sharing options...
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