Fabulous Fermentation!

Comment by Az'ya on May 13, 2009 at 11:05pm

Welcome to the group Johnny. Yes the right equipment makes kraut making less mysterious. But once you get the idea, it really is very simple to do, even without a special jar. I'll be adding tips for beginners (soon, really!)

That is quite a cabbage there - you will be in with sauerkraut to be sure.

Eventually we'll get around to seed cheeses too, feel free anyone to jump in with your recipes and know how!

Comment by Bettina on May 14, 2009 at 10:21am

Thanks Az'ya!!! :) I'm gonna check out that rawdiet.com too!

Comment by Rawzilla on July 7, 2009 at 1:43pm

I'm so glad you started this group! Need the support. Thanks.

Comment by Rawstrength on July 10, 2009 at 9:53pm

I am selling water kefir grains if anyone is interested.

Comment by Lucy Black on July 14, 2009 at 5:15pm

New to fermentation - waiting for my kits to arrive then getting started on Body Ecology diet. Hi eveyone!

Comment by Az'ya on July 16, 2009 at 11:55am

Hi Lucy, so glad you joined the group! You ordered a kit from Body Ecology? Well, I'm sure it will be good stuff.

Speaking of Body Ecology, in case anyone missed it, Donna Gates, the author of Body Ecology, did an interview with Kevin Gianni of Renegade Health yesterday. I started a discussion about it in the main forum. I highly recommend that anyone who is interested in the benefits of probiotics and in fermentation give a listen. Donna is such an inspiration! I may still add a couple other responses to that discussion about some of the things she mentioned...

Comment by Mariam on July 17, 2009 at 11:23pm

I was just wondering if anyone tried culturing kale and other greens....I like cabbage but i'd prefer to use other vegetables

Comment by Az'ya on July 17, 2009 at 11:45pm

Hi Mariam (hey I just made it back onto BDE, sent you a friend request :)

You can use most any veggies really, but typically cabbage is still the base - it has lots of native lactobacillus, I guess that is why it is used primarily. Adding kale is excellent - as Donna Gates says, fermenting is a much better way to eat kale and other crucifers (as opposed to raw, unfermented). In one of our discussions here, I made a list of ingredients (not complete necessarily) but lots of ideas of things to add...

Comment by Az'ya on July 17, 2009 at 11:47pm

Check out this discussion for some recipe ideas and the list of ingredients I came up with :)

Comment by Mariam on July 17, 2009 at 11:59pm

Thanks Az'ya :)

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