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Re: pickled tofu?

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>

> Here's a question for the chemists: Elaine says in her book that fermented

tofu products

> made with legal ingredients are okay. Last week we cubed a couple bricks of

tofu and

> lacto-fermented them: That is, we salted them, filled a jar, topped them up

with water,

> then added some sauerkraut brine to get it going (plus some garlic for good

measure!).

> After a few days it became wonderfully sour and bubbly. The question is, is

lacto-

> fermentation the right kind of fermentation? Is our pickled tofu legal? Thanks

in advance!

>

>

Elaine says on her website:

" Tofu, Illegal, It is made from soy. "

Carol F.

SCD 4 yrs., Celiac

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>

>

>

>

> Elaine wishes to clarify she never said that fermented soy products such as

tofu are

legal and feels they are not suitable for SCD at all.

>

> Carol F.

> SCD 4 yrs., Celiac

Carol

I (mis)read something that gave me the idea that miso and tempeh were legal,

which gave

me the idea of fermenting tofu (which is not normally a fermented product).

Thanks to you

and Elaine for the clarification.

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