Comments on: Benefits of Lacto-Fermentation http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html Nourishing. Satisfying. Gourmet. Tue, 16 Mar 2010 01:31:57 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: adam h http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-17831 adam h Thu, 03 Sep 2009 14:21:34 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-17831 How do i get my bbq sauce to stop fermenting. I use a variety of ingredients but it always turns into bubbles two days later. How do i get my bbq sauce to stop fermenting. I use a variety of ingredients but it always turns into bubbles two days later.

]]> By: Susan http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-17737 Susan Wed, 02 Sep 2009 18:24:23 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-17737 I am also curious about whether adding apple cider vinegar, or something similar, might be helpful. I made a batch of kimchi recently, before reading much about lactofermenting, and I decided I didn't want to brave leaving it out on the counter as long as they recommended (just 24 hours). I left it out for about 4 hours and then stashed it in the fridge. Now I'm wondering if I can take it out again and let it ferment, or if it's too late. It's been refrigerated for about 2 weeks. I think it might be getting a little bit sour, but not distinctly. It's definitely mellowing out with age, even in the fridge. Should I add some vinegar? I just want to be sure I'm not going to grow the wrong bacteria...Any help would be appreciated :) Thanks! I am also curious about whether adding apple cider vinegar, or something similar, might be helpful. I made a batch of kimchi recently, before reading much about lactofermenting, and I decided I didn’t want to brave leaving it out on the counter as long as they recommended (just 24 hours). I left it out for about 4 hours and then stashed it in the fridge. Now I’m wondering if I can take it out again and let it ferment, or if it’s too late. It’s been refrigerated for about 2 weeks. I think it might be getting a little bit sour, but not distinctly. It’s definitely mellowing out with age, even in the fridge. Should I add some vinegar? I just want to be sure I’m not going to grow the wrong bacteria…Any help would be appreciated :) Thanks!

]]> By: Sarah http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-17598 Sarah Mon, 31 Aug 2009 15:26:30 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-17598 Hi, Guys - stumbled across this site while trying to do more research on lacto-fermentation. I made my first batch of "saur kraut" when I finally had enough cabbage & broccoli in the garden to make some - & it was TERRIFIC! There's only 1 quart left of a 1/2 of a 5-gallon bucket, LOL! I have a 2nd batch going that I just tested & it's coming along nicely, too but needs a few more days to acquire the flavor of the first batch. I started my 3rd batch this morning, but something happened to my cabbage & most of them rotted, so . . . this 3rd batch consists of mostly broccoli so far. So here is my question: what other kinds of veggies &/or fruits have you guys tried & liked? (besides carrots) I was wondering how celery & peppers might be, added to the broccoli & teensy bit of cabbage I've gotten chopped/salted so far. How about herbs? I wondered if they might end up becoming overwhelmingly strong being fermented? What else? How abt onions? We love our alliums, but again - wondered if the fermentation process might really magnify the flavor. . . ? Since I do make it in pretty big batches, I don't want to chance ruining a few gallons worth by adding something that'd ruin it! Esp. since I'm out of cabbage as of just a few minutes ago (unless/until it has an opportunity to sprout new growth before killing freeze), & . . . the broccoli picking is getting pretty sparse, too. I still have quite a bit more to go, constructing this latest batch - probably won't get time to finish it till this afternoon or tomorrow, so . . . I'll look forward to everyone's experiences & suggestions! Thanks in advance! Sarah/MI Hi, Guys – stumbled across this site while trying to do more research on lacto-fermentation. I made my first batch of “saur kraut” when I finally had enough cabbage & broccoli in the garden to make some – & it was TERRIFIC! There’s only 1 quart left of a 1/2 of a 5-gallon bucket, LOL! I have a 2nd batch going that I just tested & it’s coming along nicely, too but needs a few more days to acquire the flavor of the first batch.

I started my 3rd batch this morning, but something happened to my cabbage & most of them rotted, so . . . this 3rd batch consists of mostly broccoli so far.

So here is my question: what other kinds of veggies &/or fruits have you guys tried & liked? (besides carrots) I was wondering how celery & peppers might be, added to the broccoli & teensy bit of cabbage I’ve gotten chopped/salted so far. How about herbs? I wondered if they might end up becoming overwhelmingly strong being fermented? What else? How abt onions? We love our alliums, but again – wondered if the fermentation process might really magnify the flavor. . . ?

Since I do make it in pretty big batches, I don’t want to chance ruining a few gallons worth by adding something that’d ruin it! Esp. since I’m out of cabbage as of just a few minutes ago (unless/until it has an opportunity to sprout new growth before killing freeze), & . . . the broccoli picking is getting pretty sparse, too.

I still have quite a bit more to go, constructing this latest batch – probably won’t get time to finish it till this afternoon or tomorrow, so . . . I’ll look forward to everyone’s experiences & suggestions! Thanks in advance!
Sarah/MI

]]> By: julie http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-16971 julie Sun, 23 Aug 2009 22:10:10 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-16971 Can you substitute yogurt for the whey in cortido? Can you substitute yogurt for the whey in cortido?

]]> By: Singapore Chiropractor http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-15090 Singapore Chiropractor Sat, 01 Aug 2009 13:37:21 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-15090 Great work Kimi! This is the kind of information I've been trying to get out to my patients. Great work Kimi! This is the kind of information I’ve been trying to get out to my patients.

]]> By: Old Fashioned Lacto-Fermented Sauerkraut http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-14717 Old Fashioned Lacto-Fermented Sauerkraut Tue, 28 Jul 2009 17:18:44 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-14717 [...] a hot day! It makes the perfect side to many grilled meats. Culinary benefits aside, it’s also healthy for you! In my recipe, I  share a little secret that makes for a no pound sauerkraut. No more pounding your [...] [...] a hot day! It makes the perfect side to many grilled meats. Culinary benefits aside, it’s also healthy for you! In my recipe, I  share a little secret that makes for a no pound sauerkraut. No more pounding your [...]

]]> By: Practical Simplicity ~ For His Glory » Blog Archive » Fermented Pickles http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-10240 Practical Simplicity ~ For His Glory » Blog Archive » Fermented Pickles Tue, 02 Jun 2009 03:42:02 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-10240 [...] more information on the benefits of fermenting foods you can go ~here~ and [...] [...] more information on the benefits of fermenting foods you can go ~here~ and [...]

]]> By: thomas http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-9053 thomas Fri, 15 May 2009 16:18:46 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-9053 Cecelia, I just had this happen to me with a batch of green beans that I floated some whole jalepenos in. I did it all in one batch and then after i was happy with the level of sourness I put the batch into two jars. one I refridgerated and the other I left out. The left out jar was fine and I ate off of that every day for a few days untill there were only a few beans and two jalapenos left in the jar. then i started eating the refridgreated beans, while the other jar sat. when I came back to the room temp jar I grabbed a jalapeno and when I pulled it out it look like it had snot on it. and fearlessly I took a bite The flavor was definately off. So that being said... Boogery slime can be attributed to some sort of contamination, and although it is probably harmless. It is unpleasant at best. I would toss the batch and start over. Taste your fermentation frequently to guage its progress. Good luck, Thomas Cecelia, I just had this happen to me with a batch of green beans that I floated some whole jalepenos in. I did it all in one batch and then after i was happy with the level of sourness I put the batch into two jars. one I refridgerated and the other I left out. The left out jar was fine and I ate off of that every day for a few days untill there were only a few beans and two jalapenos left in the jar. then i started eating the refridgreated beans, while the other jar sat. when I came back to the room temp jar I grabbed a jalapeno and when I pulled it out it look like it had snot on it. and fearlessly I took a bite The flavor was definately off.

So that being said… Boogery slime can be attributed to some sort of contamination, and although it is probably harmless. It is unpleasant at best. I would toss the batch and start over.
Taste your fermentation frequently to guage its progress.
Good luck,
Thomas

]]> By: More on Fermentation Methods and Equipment http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-8884 More on Fermentation Methods and Equipment Wed, 13 May 2009 15:51:48 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-8884 [...] and sweets! I thought it was time to get back into this important topic (for more information read, Benefits of Lacto-Fermentation and [...] [...] and sweets! I thought it was time to get back into this important topic (for more information read, Benefits of Lacto-Fermentation and [...]

]]> By: Dave http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html/comment-page-1#comment-8857 Dave Wed, 13 May 2009 06:37:41 +0000 http://www.thenourishinggourmet.com/?p=1318#comment-8857 What happens to the acid naturally present in some vegetables such as sorrel when they are fermented? What happens to the acid naturally present in some vegetables such as sorrel when they are fermented?

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