Problems with cooked veggies

[Guest guest]

Did anyone have any bowel problems with well cooked veggies/fruis? When I have

fermented/cultured veggies (low/no salt) my bowels are fine, but when I try to

introduce cooked veggies, I have problems. I realized this about a month into

doing SCD and wondered why I still had bowel trouble. Once I took the cooked

veggies/fruit out, everything was ok with just meat and cultured veggies/fruits.

Did anyone else encounter this with cooked stuff?

[Guest guest]

where do you buy your fermented/cultured veggies or you make it yourself?thanksYasmin

 

Did anyone have any bowel problems with well cooked veggies/fruis? When I have fermented/cultured veggies (low/no salt) my bowels are fine, but when I try to introduce cooked veggies, I have problems. I realized this about a month into doing SCD and wondered why I still had bowel trouble. Once I took the cooked veggies/fruit out, everything was ok with just meat and cultured veggies/fruits.

Did anyone else encounter this with cooked stuff?

[Guest guest]

After more than 2½ years on SCD I still have a big problem with well cooked

veggies/fruits. I have also tried steamed, baked and grilled - all the same. I'm

very interested in ways to make veggies ok, so I will be very grateful, if

somebody will explain to an " English as a foreign language " -person like me what

" cultured veggies " are? Thank you in advance :-)

Gitte from Denmark

Crohn's 31 years

SCD 2½ years

>

> Did anyone have any bowel problems with well cooked veggies/fruis? When I

have fermented/cultured veggies (low/no salt) my bowels are fine, but when I try

to introduce cooked veggies, I have problems. I realized this about a month

into doing SCD and wondered why I still had bowel trouble. Once I took the

cooked veggies/fruit out, everything was ok with just meat and cultured

veggies/fruits.

>

> Did anyone else encounter this with cooked stuff?

>

[Guest guest]

> After more than 2½ years on SCD I still have a big problem with well

> cooked veggies/fruits. I have also tried steamed, baked and grilled

> - all the same. I'm very interested in ways to make veggies ok, so I

> will be very grateful, if somebody will explain to an " English as a

> foreign language " -person like me what " cultured veggies " are?

fermented - I believe. Like Sauerkraut.

Mara

[Guest guest]

After more than 2½ years on SCD I still have a big problem with well cooked veggies/fruits. I have also tried steamed, baked and grilled - all the same.What about raw? Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

I ferment (or culture) my veggies myself. It's usually a bunch of whatever is

good at the market, chopped up, and put in water or homemade pineapple vinegar,

coconut water, etc. Sometimes I put in a small pinch of sea salt, sometimes I

forget. Leave out on the counter 4-7 days and then move to the fridge. They're

really good and they seem to keep me pretty regular. No stomach issues when I

eat them.

>

> Did anyone have any bowel problems with well cooked veggies/fruis? When I

have fermented/cultured veggies (low/no salt) my bowels are fine, but when I try

to introduce cooked veggies, I have problems. I realized this about a month

into doing SCD and wondered why I still had bowel trouble. Once I took the

cooked veggies/fruit out, everything was ok with just meat and cultured

veggies/fruits.

>

> Did anyone else encounter this with cooked stuff?

>

[Guest guest]

I haven't really tried raw yet (except for the fermented veggies I make which

are raw, but these are predigested by the bacteria during fermentation so they

get assimilated by my body easily). I'm a bit afraid to try a salad knowing

what cooked veggies do to me.

I was having such a problem that I switched to eating all meat for 10 days. No

problems whatsoever. I introduced a spoonful of cooked veggies on day 11 and 2

spoonfuls on day 12 and I had 3 BM's right after and they were painful. While I

was on only meat, my BMs were about every 2-3 days. The painful poops continued

as I introduced fermented veggies and it just so happened that for a few days

while I was traveling, I didn't bring any cooked veggies, only fermented ones

and my BMs became painless, solid and scheduled (every morning after I woke).

I had some cooked cranberries a couple of days ago and the painful poops started

again so I'm not ready I guess.

> >

> > Did anyone have any bowel problems with well cooked veggies/fruis? When I

have fermented/cultured veggies (low/no salt) my bowels are fine, but when I try

to introduce cooked veggies, I have problems. I realized this about a month

into doing SCD and wondered why I still had bowel trouble. Once I took the

cooked veggies/fruit out, everything was ok with just meat and cultured

veggies/fruits.

> >

> > Did anyone else encounter this with cooked stuff?

> >

>

[Guest guest]

I ferment (or culture) my veggies myself. It's usually a bunch of

whatever is good at the market, chopped up, and put in water or

homemade pineapple vinegar, coconut water, etc. Sometimes I put in a

small pinch of sea salt, sometimes I forget. Leave out on the counter

4-7 days and then move to the fridge. They're really good and they

seem to keep me pretty regular. No stomach issues when I eat them.

I really want to try the fermented veggies since I don't dare try the

yoghurt, but I have a question. Does this stink up the house?

No way I could tolerate that!

[Guest guest]

Raw is a no-no. Unfortunately.

Any other ideas? :-)

Gitte from Denmark

Crohn's 31 years

SCD 2½ years

>

> > After more than 2½ years on SCD I still have a big problem with well

> > cooked veggies/fruits. I have also tried steamed, baked and grilled

> > - all the same.

>

>

> What about raw?

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> No meds!

>

[Guest guest]

Is there anywhere I can see more specific instructions on fermenting veggies?

I'm really not a good cook - and this is new to me.

Gitte from Denmark

Crohn's 31 years

SCD 2½ years

> > >

> > > Did anyone have any bowel problems with well cooked veggies/fruis? When I

have fermented/cultured veggies (low/no salt) my bowels are fine, but when I try

to introduce cooked veggies, I have problems. I realized this about a month

into doing SCD and wondered why I still had bowel trouble. Once I took the

cooked veggies/fruit out, everything was ok with just meat and cultured

veggies/fruits.

> > >

> > > Did anyone else encounter this with cooked stuff?

> > >

> >

>

[Guest guest]

Is there anywhere I can see more specific instructions on fermenting veggies? I'm really not a good cook - and this is new to me.Ditto! And I since the familiar fermented veggies (ie sauerkraut) don't usually come with a positive connotation, I'd also appreciate some feedback on what veggies taste best fermented, and what they taste like..Also, how do they ferment? Wouldn't they need bacteria? Or do they already have bacteria on/in them? If so, how can you be sure it's not bad bacteria? I'm confused..Thanks!! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

Is there anywhere I can see more specific instructions on fermenting veggies? I'm really not a good cook - and this is new to me.Ditto! And I since the familiar fermented veggies (ie sauerkraut) don't usually come with a positive conno! tation, I'd also appreciate some feedback on what veggies taste best fermented, and what they taste like..Also, how do they ferment? Wouldn't they need bacteria? Or do they already have bacteria on/in them?They have bacteria on them. Although in some recipes you can also add bacteria. If so, how can you be sure it's not bad bacteria?Clean them before beginning.Mara

[Guest guest]

> Is there anywhere I can see more specific instructions on fermenting

> veggies? I'm really not a good cook - and this is new to me.

A place to start:

http://www.pecanbread.com/new/fermented1.html

Mara

[Guest guest]

Is there anywhere I can see more specific instructions on fermenting veggies? I'm really not a good cook - and this is new to me.Ditto! And I since the familiar fermented veggies (ie sauerkraut) don't usually come with a positive conno! tation, I'd also appreciate some feedback on what veggies taste best fermented, and what they taste like..Also, how do they ferment? Wouldn't they need bacteria? Or do they already have bacteria on/in them? If so, how can you be sure it's not bad bacteria?From the WIld Fermentation website:http://www.wildfermentation.com/resources.php?page=sauerkrautRandom Q & AQuestion:I love making sauerkraut using your recipe. However,other fermentation sites are adamant about not using salt in any ferment claiming salt inactivates the healthy bacteria. Do the beneficial organisms survive the salt?Answer:Lactobacilli can tolerate salt, salt creates an environment which favors them over other random organisms that might develop without it.The health benefits of sauerkraut and miso, both of which are traditionally fermented with salt,are well recognized.Overconsumption of salt can create problems, but sauerkraut does not require much salt. Salting kraut heavily was used topreserve it for long periods, but fine kraut is possible with minimal salt.Experiment, salt-free kraut is possible - but it's not nearly as good as salted kraut. In particular, the salt enables it develop more sourness, the by-product of lactobacilli activity.Q14

[Guest guest]

The smell could be a problem for some people. It's getting colder here and that

tends to slow down fermentation so my windows have been closed and the smell

tends to linger until I open them up. It's not that bad though. If you have

them in a corner of the kitchen or laundry room, they shouldn't bother anyone.

Mine have a tendency to leak since they are so " active " so I keep a bowl under

them and when the liquid in the bowl is there overnight, I wake up to a smell.

But washing the bowl out every few hours helps with this.

> I really want to try the fermented veggies since I don't dare try the

> yoghurt, but I have a question. Does this stink up the house?

> No way I could tolerate that!

>

>

>

[Guest guest]

A place to start:http://www.pecanbread.com/new/fermented1.htmlThanks Mara. I just read this, but I'm still confused.1) Why do they say to use yogurt to start it instead of just water, cabbage, and salt?2) Do we use store-bought yogurt or homemade yogurt?3) It says you can just keep pouring out the juice to drink and adding more water, until it stops fermenting. How do you know when it stops fermenting?4) After this happens, do you just drain the juice to drink, save 1/4 cup of the cabbage to start your next batch, and throw out the rest of the cabbage?5) Other directions people have posted say to transfer to the fridge, but these don't. Which should I do? and what's the difference?6) Do you have to sterilize the jar, lid, utensils, etc...to do this? And if you use a ziploc to hold the veggies under water, how would you sterilize that?I think that's all for now.. Thanks! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

1) Why do they say to use yogurt to start it instead of just water, cabbage, and salt?Heh I found the answer to this: "You can speed up the process by adding a starter culture in the beginning (per the recipes above.However, a starter is not required as long as you are using salt in the recipe. Salt acts as a yeast and mold inhibitor, giving the lactobacillus an edge. "Which is better to do though? And if I just use salt, do I have to wait longer than a couple days to drink the juice? How do I know it's ready? Sorry to be so dense if this is supposed to be an easy concept.. =( Thanks for everyone's help though! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

1. You can use just water, cabbage, and salt. The yogurt adds more bacteria and

makes the fermentation go a little faster.

2. You can use either, just make sure it has the bacteria you want.

3. This depends on your tastebuds. You should check it often after 4 days. If

it's a suitable taste to you, put it in the fridge. If you want a more sour

taste, keep it out longer. This fermentation time is a personal choice. Some

leave sauerkraut out for month. Other veggies don't taste so well after 7 days.

4. You can use culture from a previous batch or just start one fresh without a

culture. The bacteria are already there on the veggies so it's not like

culturing yogurt. Don't drain off the liquid, this has probiotics in it. Put

the veggies in the fridge with the brine and have some each time you eat the

veggies.

5. I don't sterilize, just regular washing and everything is fine. As long as

the veggies stay under water/brine, they will be ok. If there's a little mold

on top of them, just skin off. I've only had mold once and it was because I

didn't keep the veggies under the brine.

6. Use a new ziploc bag for this or a reused one that has been washed well. You

can also use a cleaned rock, paperweight, anything to weight the veggies down to

keep them under the brine. You don't even have to put a lid on them. You can

put them in a wide mouth crock and weight them down with a plate. Just as long

as the veggies are under water, they will thrive.

>

> > A place to start:

> >

> > http://www.pecanbread.com/new/fermented1.html

>

> Thanks Mara. I just read this, but I'm still confused.

>

> 1) Why do they say to use yogurt to start it instead of just water,

> cabbage, and salt?

> 2) Do we use store-bought yogurt or homemade yogurt?

> 3) It says you can just keep pouring out the juice to drink and adding

> more water, until it stops fermenting. How do you know when it stops

> fermenting?

> 4) After this happens, do you just drain the juice to drink, save 1/4

> cup of the cabbage to start your next batch, and throw out the rest of

> the cabbage?

> 5) Other directions people have posted say to transfer to the fridge,

> but these don't. Which should I do? and what's the difference?

> 6) Do you have to sterilize the jar, lid, utensils, etc...to do this?

> And if you use a ziploc to hold the veggies under water, how would you

> sterilize that?

>

> I think that's all for now.. Thanks!

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> No meds!

>

[Guest guest]

A place to start:http://www.pecanbread.com/new! /fermented1.htmlThanks Mara. I just read this, but I'm still confused.1) Why do they say to use yogurt to start it instead of just water, cabbage, and salt?He was probably trying to control the culture - especially for people with very sensitiveguts. 2) Do we use store-bought yogurt or homemade yogurt?I'd just use your regular yogurt starter - whether that is commericalyogurt or yogourmet or whatever, if you are using this method. 3) It says you can just keep pouring out the juice to drink and adding more water, until it stops fermenting. How do you know when it stops fermenting?Dunno. A reasonable time. say two weeks. Or ask on HealingCrow. 4) After this happens, do you just drain the juice to drink, save 1/4 cup of the cabbage to start your next batch, and throw out the rest of the cabbage?well, not if you want to eat it for sauerkraut. 5) Other directions people have posted say to transfer to the fridge, but these don't. Which should I do? and what's the difference?fridge if you want the sauerkraut - but if you want it to keep fermenting, that won't happen,as far as I know, in the fridge. 6) Do you have to sterilize the jar, lid, utensils, etc...to do this? And if you use a ziploc to hold the veggies un! der water, how would you sterilize that?you don't have to sterilize the ziploc. just make sure it's unused. I'd sterilize everything else - either in the dishwasher or with boiling water. I think that's all for now.. Thanks!Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

1) Why do they say to use yogurt to start it instead of just water, cabbage, and salt?Heh I found the answer to this: "You can speed up the proce! ss by adding a starter culture in the beginning (per the recipes above.However, a starter is not required as long as you are using salt in the recipe. Salt acts as a yeast and mold inhibitor, giving the lactobacillus an edge. "Which is better to do though? there is no better in absolute terms. try them both. see which you prefer. And if I just use salt, do I have to wait longer than a couple days to drink the juice? look on the wildfermentation website for info about the salt method.Mara

[Guest guest]

You can use both, either, or neither. It all affects the taste though so you'll

need to experiment. All versions will be teeming with good bacteria. When I

started I used a lot of salt like the cookbooks said but I found that a tiny bit

of salt was enough for me. Sometimes I use a culture (like with fruit ferments)

but I rarely do. Most times it's just veggies and salt and this was from trial

and error. Fermenting is not an exact science. A lot of personal choice goes

into what you put into it and what you want to get out of it. You can start

drinking/eating the ferment anytime after you start it, but abot 4 days is the

rule of thumb to let the bacteria thrive. After that, just check every day to

see if you like the taste.

>

> > 1) Why do they say to use yogurt to start it instead of just water,

> > cabbage, and salt?

>

>

> Heh I found the answer to this: " You can speed up the process by

> adding a starter culture in the beginning (per the recipes

> above.However, a starter is not required as long as you are using salt

> in the recipe. Salt acts as a yeast and mold inhibitor, giving the

> lactobacillus an edge. "

>

> Which is better to do though? And if I just use salt, do I have to

> wait longer than a couple days to drink the juice? How do I know it's

> ready? Sorry to be so dense if this is supposed to be an easy

> concept.. =( Thanks for everyone's help though!

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> No meds!

>

[Guest guest]

> You can use both, either, or neither. It all affects the taste

> though so you'll need to experiment. All versions will be teeming

> with good bacteria. When I started I used a lot of salt like the

> cookbooks said but I found that a tiny bit of salt was enough for

> me. Sometimes I use a culture (like with fruit ferments) but I

> rarely do. Most times it's just veggies and salt and this was from

> trial and error. Fermenting is not an exact science. A lot of

> personal choic

What kind of fruit do you use for fruit ferments?

I was just wondering about that today.

Mara

[Guest guest]

I've fermented these fruit combos so far:

1. cranberries & salt (fermented 5 days)

2. mango, papaya, pineapple with salt, cilantro, lime, jalapeno, and culture-

really good with yogurt (fermented 2 days)

3. tangerines & salt (nasty because I left it out too long, 2-3 weeks)

4. lemons (with rind) & salt- SO good with lamb (fermented 1 week)

5. tomatoes/tomatillos with with salt, cilantro, lime, jalapeno, and culture-

really good with yogurt as well (fermented 2 days)

The fruit made with culture comes out a bit " zingy " . I kept them out for 2 days

before movin gto the fridge and this may have been too long. Fruit ferments

quickly so in the warmth of my house, 1 day may have been ok. I don't mind the

" zing " though. It's kind of tasty.

>

> > You can use both, either, or neither. It all affects the taste

> > though so you'll need to experiment. All versions will be teeming

> > with good bacteria. When I started I used a lot of salt like the

> > cookbooks said but I found that a tiny bit of salt was enough for

> > me. Sometimes I use a culture (like with fruit ferments) but I

> > rarely do. Most times it's just veggies and salt and this was from

> > trial and error. Fermenting is not an exact science. A lot of

> > personal choic

>

> What kind of fruit do you use for fruit ferments?

>

> I was just wondering about that today.

>

> Mara

>

[Guest guest]

> I've fermented these fruit combos so far:

>

> 1. cranberries & salt (fermented 5 days)

how is this one

>

> 2. mango, papaya, pineapple with salt, cilantro, lime, jalapeno, and

> culture- really good with yogurt (fermented 2 days)

>

> 3. tangerines & salt (nasty because I left it out too long, 2-3 weeks)

>

> 4. lemons (with rind) & salt- SO good with lamb (fermented 1 week)

>

> 5. tomatoes/tomatillos with with salt, cilantro, lime, jalapeno, and

> culture- really good with yogurt as well (fermented 2 days)

>

> The fruit made with culture comes out a bit " zingy " . I kept them

> out for 2 days before movin gto the fridge and this may have been

> too long. Fruit ferments quickly so in the warmth of my house, 1

> day may have been ok. I don't mind the " zing " though. It's kind of

> tasty.

so it's the same thing - just cover with water and salt or culture and

leave out?

Mara

[Guest guest]

The cranberries are ok. I expected them to break down a little, but they stayed

whole and didn't make the water turn red. They taste better than raw

cranberries, somewhat less tart. Next time I will process them before I

ferment. I made a beet kvass with beets, salt, and culture and I drink a

spoonful or 2 of that mixture when I wake up and was hoping the cranberries

would provide a tonic like that. Will have to wait for the next batch however.

When I mixed the fruit salsas, they were so juicy that they didn't need any

additional water. I just had to keep them submerged under their own liquid.

Using a quart sized, regular mouth mason jar, I filled them up with the salss,

leaving maybe about an inch of space from the top (making sure that the mixture

covers at least the shoulder of the jar. Then I folded up an empty ziploc bag

and stuffed it in the bottle, just so much that it wasn't entirely submerged in

the liquid. I wanted the bag to be in contact with the lid so that the fruit in

the salsa wouldn't try to creep up. I find that regular mouth jars make it

easier for me to keep the mixture down. With wide mouth jars, I have to find

something big enough for the mouth since sometimes a plastic bag won't work.

What kinds of things do you ferment?

>

> > I've fermented these fruit combos so far:

> >

> > 1. cranberries & salt (fermented 5 days)

>

> how is this one

>

>

> >

> > 2. mango, papaya, pineapple with salt, cilantro, lime, jalapeno, and

> > culture- really good with yogurt (fermented 2 days)

> >

> > 3. tangerines & salt (nasty because I left it out too long, 2-3 weeks)

> >

> > 4. lemons (with rind) & salt- SO good with lamb (fermented 1 week)

> >

> > 5. tomatoes/tomatillos with with salt, cilantro, lime, jalapeno, and

> > culture- really good with yogurt as well (fermented 2 days)

> >

> > The fruit made with culture comes out a bit " zingy " . I kept them

> > out for 2 days before movin gto the fridge and this may have been

> > too long. Fruit ferments quickly so in the warmth of my house, 1

> > day may have been ok. I don't mind the " zing " though. It's kind of

> > tasty.

>

> so it's the same thing - just cover with water and salt or culture and

> leave out?

>

> Mara

>