re: The Incredible Health Benefits to You of Traditionally Fermented Foods

66wise — Fri, 22 May 2009 00:12:52 GMT

How does one tell fermented from rotton / toxic?

re: The Incredible Health Benefits to You of Traditionally Fermented Foods

66wise — Fri, 22 May 2009 00:12:23 GMT

How does one tell fermented from rotton /t oxic?

re: The Incredible Health Benefits to You of Traditionally Fermented Foods

MyNutritionist — Tue, 22 Apr 2008 12:09:33 GMT

I've been making fermented vegetables for years now basically for free using juicer pulp (some/most? people just throw it away). I've been using Body Ecology Diet starter culture and raw honey from mercola and RRH with great success using cabbage or cabbage plus ginger, hot pepper, carrots (sweetness), kale, garlic and basically any/all the pulp from juicing in my Champion juicer. I even used blended raisins once to feed the culture when I had no sweetener (which I rarely even have in the house). One could add allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds. Celery is a bit too tough for culturing. Sometimes I get the pre-made kimchi (true fermented type) from the healthy store, but it is at least $6 whereas I make it free/cheap and it tastes EXACTLY the same. I just follow the directions and leave it on the counter for 4-7 d, then refrigerate. It's weird to accept at first and a bit of a taste learning curve, but it's certainly important. I left some for 4 months in the fridge thinking I needed to throw it away, but it still tasted the same.