OT: fermented veggie recipes

[Guest guest]

Help! I'm pretty sure that it was on this group that someone

posted great directions for do-it-yourself kimchi/fermented

veggies. I have a huge cabbage sitting on my table, i have

the bottles and. . . i can't find the post i thought i'd saved.

Can anyone help me out?

Thanks.

Hollis

[Guest guest]

Hi,

I think there might be stuff here in my thread about making kimchee or

sauerkraut:

http://flash.lymenet.org/scripts/ultimatebb.cgi?ubb=get_topic;f=1;t=053050

A really great book about all things fermentation is Wild Fermentations

-here's the author's web site:

http://www.wildfermentation.com/

zdamask2003 wrote:

>

> Help! I'm pretty sure that it was on this group that someone

> posted great directions for do-it-yourself kimchi/fermented

> veggies. I have a huge cabbage sitting on my table, i have

> the bottles and. . . i can't find the post i thought i'd saved.

>

> Can anyone help me out?

>

> Thanks.

>

> Hollis

>

>

[Guest guest]

Incidentally you can ferment/kraut/brine virtually any vegetable like

you would ferment/brine kimchee, but it's easier to start with cabbage

because it has a larger amount of acidophilus and related 'good'

bacteria on the leaves than other veggies do. It's like having a good

starter culture to work with. I think you could also use a live

acidophilus pill and add to the brine- I seem to have read about this

somewhere recently in relation to fermenting beans slightly before

cooking to make them more digestible. Maybe that's what the Nourishing

Traditions folks do by using whey (I haven't read that cookbook personally)?

zdamask2003 wrote:

>

> Help! I'm pretty sure that it was on this group that someone

> posted great directions for do-it-yourself kimchi/fermented

> veggies. I have a huge cabbage sitting on my table, i have

> the bottles and. . . i can't find the post i thought i'd saved.

>

> Can anyone help me out?

>

> Thanks.

>

> Hollis

>

>

[Guest guest]

Thanks for the good post. I have read Nourishing Traditions and changed

my eating habits because of this excellent book. It was given to me by

my health store owner, who is extremely knowledgeable. Unfortunately, it

sat around in my home for several years, while I became more and more of

an invalid from Lyme Disease... while I noticed that he, who for years,

had looked thin and unhealthy, became the picture of health and

vitality. I recommend starting on Beet Kvass and Kombucha (which is

commercially available) to your daily diet, as well as other many

suggestions.

I actually feel much better and can do much more!

I recommend to all that you obtain this book and Read it!!! All Best

Wishes, Muriel

PS Homemade sauerkraut is easy and tastes wonderful. I always disliked

store-bought sauerkraut. But there are many other vegetables you can

prepare in this healthful way.

Re: [ ] OT: fermented veggie recipes

Incidentally you can ferment/kraut/brine virtually any vegetable like

you would ferment/brine kimchee, but it's easier to start with cabbage

because it has a larger amount of acidophilus and related 'good'

bacteria on the leaves than other veggies do. It's like having a good

starter culture to work with. I think you could also use a live

acidophilus pill and add to the brine- I seem to have read about this

somewhere recently in relation to fermenting beans slightly before

cooking to make them more digestible. Maybe that's what the Nourishing

Traditions folks do by using whey (I haven't read that cookbook

personally)?

[Guest guest]

>

> Hi,

>

> I think there might be stuff here in my thread about making kimchee or

> sauerkraut:

>

>

http://flash.lymenet.org/scripts/ultimatebb.cgi?ubb=get_topic;f=1;t=053050

>

> A really great book about all things fermentation is Wild Fermentations

> -here's the author's web site:

> http://www.wildfermentation.com/

>

>

>

>

>

>,

Yes, this was it! Thank you so much for reposting the info --

and for the book recommendation. This week-end i'll be giving

it a try. . . .

Hollis