fermented beets, peaches, pears - Mothering Forums

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#1 of 9 Old 08-25-2008, 09:50 PM - Thread Starter
 
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Just curious if anyone has any experience with RAW fermentation of veggies/fruits. I have a ton of beets out of my garden that I need to do something with soon. The only TF fermentation recipe I've found is for severely cooked beets in NT. Any ideas? Can I ferment it like saurkraut, or do I have to do something different b/c of all the sugar?

What about peaches and pears? I just bought three boxes full, and they'll be crying for attention in a week or less. Can I make a healthy jam/jelly? Can I ferment them into something healthy/probiotic-filled?

Thanks!
Sarah

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#2 of 9 Old 08-25-2008, 11:54 PM
 
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Well, your beets will store in a cool place over the winter. In Russia, that's one of the few veggies to eat in the dead of winter, because they keep so well. You can pickle them, or you can make kvass from them as well.

For peaches and pears, you can pickle those as well, or you can make a fermented drink from them, a jam, a compote, all sorts of options, dependent on your equipment, time and space allotments.

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#3 of 9 Old 08-26-2008, 06:55 AM
 
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How do you pickle peaches? I was interested in doing something like this too (25 pounds worth here!), but didn't want to use whey in the preservation process, like NT insists on for fruits.
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#4 of 9 Old 08-26-2008, 03:24 PM
 
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My first fermented thing EVER that I made was beets.... tasty!
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#5 of 9 Old 08-31-2008, 02:10 PM - Thread Starter
 
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reviving this thead - I've got two big boxes of peaches and one big box of pears that just screamed at me from my pantry that they're ripe (rather pleasantly, I might add - love the smell of perfectly ripe fruit)!

NT doesn't have any pickled peach or pear recipes actually in it (there's some sort of fruit compote that I'm not interested in). Can someone help me out with instructions or a link to where I can find some?

I would like to make jam/jelly, pickled fruit, and maybe even canned peaches/peach jam that are more TF-friendly (maybe ferment and then can? not sure).

Anyone? I've got to start working on these with in 48-72 hours or they'll be too ripe!

Thanks a ton!

Sarah, wife to dh, mama to dd 1/07/03 and ds 3/30/05
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#6 of 9 Old 09-01-2008, 03:07 PM
 
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Your average pickled peach recipe is not fermented, but packed in sugar/vinegar brine. Same for pickled pears. If you wanted to ferment them, I'm sure you could, but that would take some trial and error.

For jam, using Pomona's pectin instead of the conventional ones, and using a natural sweetener instead of refined white sugar goes a long way to improving the healthfulness. I've made jam with rapadura, honey, or apple juice as sweeteners, you can even use agave if that's your preference.

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#7 of 9 Old 09-01-2008, 05:26 PM
 
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This thread might help: http://www.mothering.com/discussions...d.php?t=925213


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#8 of 9 Old 09-09-2013, 09:20 AM
 
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I have made fermented beet juice. It is a lacto fermentation. It is very healthy. I recommenced reading Sally fallon's book Nourishing Traditions for more info on this as I am short on time right now. 

You can natural ferment lots of vegetables and they increase in nutrition. You can add a little sea salt and yogurt to most vegetables to ferment them. Sorry I don't have time right now to go into the details, but I highly re commend her book.

Hope this helps

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#9 of 9 Old 10-08-2013, 06:20 AM
 
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For beet kvass I recently discovered this recipe: http://aniafieldsphotoart.com/blog/tag/beet-kvass-recipe-without-whey/

I like it a lot (taken as a tonic) & plan to make it again.

I love Nourishing Traditions, but with fermented foods I've had much better luck with Sandor Katz or online recipes that don't require a whey starter. I tried the NT sauerkraut & a few other things & my family wouldn't touch it.

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