bronte
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Post by bronte on May 20, 2014 15:58:15 GMT -5
Does anyone have an easy, AIP-legal recipe for fermented veggies?
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Post by EJ on May 21, 2014 23:07:49 GMT -5
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bronte
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Post by bronte on May 22, 2014 7:48:31 GMT -5
thanks EJ! I think I might start with the carrots.
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bronte
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Post by bronte on May 22, 2014 12:48:03 GMT -5
I went ahead and tried making some fermented carrots today. Does anyone know if I really need a second smaller jar to weigh the carrots down? They are completely submerged without a weight.
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Post by EJ on May 23, 2014 9:36:26 GMT -5
I'm not an expert, but I guess I would keep checking them. As long as they're submerged, they should be fine. But if they start floating...you might want some weight on top.
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bronte
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Post by bronte on May 28, 2014 16:18:27 GMT -5
I'm not sure what went wrong, but it looked like the carrots had mold floating on top of the water. I also made some fermented cucumbers and they looked fine.
I've read that I should either have an air-tight container or put some olive oil on top of the water to keep oxygen out.
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Patricia A
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Post by Patricia A on May 28, 2014 19:33:01 GMT -5
At the bottom of the ginger carrots recipe is some common issues/questions that she answers. The top mold is one of them.
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bronte
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Post by bronte on Jun 1, 2014 12:41:55 GMT -5
Thanks Patricia! I'll check that out.
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Post by rachelpower on Jun 9, 2014 17:27:39 GMT -5
what colour is the "mould"? carrots often get a harmless white yeast on the top, called kahm yeast. if you look very carefully, you'll see that it's tiny white bar-shapes, that are distinct from each other. real mould is usually purple or blue & fuzzy or furry. you should definitely dump veg that are mouldy.
to drastically improve your fermenting results, i suggest buying some caldwell's starter culture. it's designed for veg & helps keep the ferment stable & increases good bacteria.
starters are not necessary for cabbage ferments because cabbage has loads of beneficial bacteria on it. high sugar veg like carrots and beets are the hardest to get right without a starter.
an anaerobic jar is also ideal- google pickl-it.
Sent from my iPhone using Tapatalk
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bronte
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Post by bronte on Jun 10, 2014 8:02:03 GMT -5
That's Rachel!
I thought the "mold" looked fuzzy at the time, but I can't be entirely sure now. I'll look into the starter culture and anaerobic jars.
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Post by joynesssparkles on Nov 9, 2014 13:20:23 GMT -5
Miso is usually made from beans, but fermented for a year or more. Is Miso considered Paleo and/or AIP friendly??? I have not taken it out of our diet yet. We seem to be fine, no unusual or noticeable reactions.
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Post by localkaty on Nov 10, 2014 21:45:38 GMT -5
If you wanted to eat beans, soaked and fermented would be better than not, but it still wouldn't be quite paleo and you'd definitely want to eliminate it on AIP.
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Post by EJ on Nov 13, 2014 14:47:46 GMT -5
Katy is right-if you go AIP, definitely cut out miso during the elimination phase. You can always try to add it back in later. Many times people have reactions to things they didn't even know about.
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