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does anyone have personal experience? I have read a lot about it and am wondering if I have to buy an expensive culture starter . can i just add some powdered probiotic that I already have on hand ?<br><br>
I am craving these but can't pay the price for rejuvanititve foods that I can buy in the store .<br><br>
am i speaking a foreign lanuguage? i hope not<br>
hopefully someone out there knows what I am talking about<br>
thanks <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Check out Wild Fermentation has excellent instructions for culturing your own vegetables. Here's one of my recipes:<br><br>
Carrot-Wakame Pickles<br>
Cultured vegetables help to ensure that your inner ecosystem is rich in friendly bacteria. These pickles are great on sandwiches, salads, or with meals.<br><br>
8 cups shredded carrots<br>
1 cup wakame, soaked in water 15 minutes<br>
3 tablespoons sea salt<br>
3 cloves garlic, sliced (optional)<br>
2 tablespoons diced ginger (optional)<br><br>
Toss all ingredients together in large bowl. Use a wooden spoon, meat pounder, or whatever works to pound carrot mixture until juices are released and volume is reduced to about 4 cups. This takes 5 to 10 minutes. Let your children take turns. Even a toddler will enjoy doing this. Transfer mixture to quart-size jar. Press down mixture until liquid rises above it. Cover tightly and place in cool spot (not refrigerator) for 3 days. Transfer to refrigerator. Flavor will improve with age. Pickles will last in refrigerator for months.<br><br>
Makes about 1 quart
 

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You can ferment almost any vegetable with a little bit of whey, salt and water. Just today I had some red bell pepper on the edge of going soft so I cut it up in little strips and threw it in a jar. I added a couple of cloves of garlic, some shredded carrot, about 1t salt and 1t chili flakes. 1/4c whey and the rest filled with water. It should be good to go in 2-3 days.<br><br>
Next week I'm doing some kimchii, gingered carrots, and spicey cauliflower.
 

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Whey will jump star fermentation before bad bacteria can take hold. You don't have to use it. More salt will prevent that also. There are vegetabless where you don't have to use either but you have to be much more careful about temperature.<br><br>
You could add a few tablespoons of raw apple cider vinegar.
 
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