- Joined
- Oct 20, 2010
- Messages
- 721
Just wondering how many of you guys incorporate this wonderful genre of nourishment into your nutrition program. The benefits are beyond compare.
I had been buying a brand of lacto-fermented veggies (Bubbies) from my local Sprouts store. This brand makes all of their products with the traditional "old world" method of fermentation. This brand is a little pricey.
If your pickled veggies contain vinegar or if they have been pasteurized, you are short changing yourself and missing out on the wonderful benefits of the lactic acid producing bacteria. Mountaindog1 touched on this in a great read here http://www.professionalmuscle.com/f...ow-increase-nutrient-absorption-promised.html
After reading two books which I highly recommend, Nourishing Traditions and Wild Fermentation, I decided to try my hand at my own ferments. My first one was an onion kraut. 1 large cabbage and 1 medium onion pounded with 4 tbsp unrefined sea salt and then stuffed into 2 canning jars. The jars were left to ferment on my fridge covered with a dish towel for 6 days. The jars were "burped" on day 3 and kraut repacked beneath the brine. I opened one of them today and began eating it and let me tell you... UNBELIEVABLE. The other jar is still fermenting... Will open it when my current open jar is gone... Should be nice and ripe by then...
Links to the two books I recommended are below.
**broken link removed**
Amazon.com: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (9781931498234): Sandor Ellix Katz, Sally Fallon: Books
I had been buying a brand of lacto-fermented veggies (Bubbies) from my local Sprouts store. This brand makes all of their products with the traditional "old world" method of fermentation. This brand is a little pricey.
If your pickled veggies contain vinegar or if they have been pasteurized, you are short changing yourself and missing out on the wonderful benefits of the lactic acid producing bacteria. Mountaindog1 touched on this in a great read here http://www.professionalmuscle.com/f...ow-increase-nutrient-absorption-promised.html
After reading two books which I highly recommend, Nourishing Traditions and Wild Fermentation, I decided to try my hand at my own ferments. My first one was an onion kraut. 1 large cabbage and 1 medium onion pounded with 4 tbsp unrefined sea salt and then stuffed into 2 canning jars. The jars were left to ferment on my fridge covered with a dish towel for 6 days. The jars were "burped" on day 3 and kraut repacked beneath the brine. I opened one of them today and began eating it and let me tell you... UNBELIEVABLE. The other jar is still fermenting... Will open it when my current open jar is gone... Should be nice and ripe by then...
Links to the two books I recommended are below.
**broken link removed**
Amazon.com: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (9781931498234): Sandor Ellix Katz, Sally Fallon: Books