Problems with cooked veggies

[Guest guest]

i didn't answer all of your questions, Mara, sorry. Yes, a little salt, and

with fruit you need some culture (I use whey, though not scd compliant I think,

but it's from scd yogurt). I think it should be left out 2 days, but maybe one

day if you're in a warm place. After that, move to a fridge. The longer it

ferments (on the counter or in the fridge), the more it will taste like alcohol

so you're supposed to eat the fruit ferments within 2 months. The longer you

keep them before consuming, the zingier they get.

>

> >

> > > 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]

Yes, a little salt, and with fruit you need some culture (I use whey, though not scd compliant I think, but it's from scd yogurt). Ohhhh! So you can just use the 'water of hydrolysis' that's drained off the SCD yogurt and use it to ferment things? Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

Hmm...I'm not familiar with the term " water of hydrolysis " (it does sound pretty

cool though). Can you explain further?

I'm talking about the whey that is the clear/yellowish liquid you get when

making yogurt cheese (straining the yogurt overnight). Is that what you're

talking about?

The whey is a tonic of sorts and you can use it to ferment, yes. It really

makes the ferments active and bubbly!

>

> > Yes, a little salt, and with fruit you need some culture (I use

> > whey, though not scd compliant I think, but it's from scd yogurt).

>

>

> Ohhhh! So you can just use the 'water of hydrolysis' that's drained

> off the SCD yogurt and use it to ferment things?

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> No meds!

>

[Guest guest]

Hmm...I'm not familiar with the term "water of hydrolysis" (it does sound pretty cool though). Can you explain further?I'm talking about the whey that is the clear/yellowish liquid you get when making yogurt cheese (straining the yogurt overnight). Is that what you're talking about?Yep. I think the scientific term of it is water of hydrolysis, if I remember Marilyn's post correctly, but most people call it whey. Thanks for your answer! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

At 09:20 PM 10/28/2009, you wrote:

Hmm...I'm not familiar with the

term " water of hydrolysis " (it does sound pretty cool though).

Can you explain further?

I'm talking about the whey that is the clear/yellowish liquid you get

when making yogurt cheese (straining the yogurt overnight). Is that what

you're talking about?

What most people call yogurt whey is, according to Elaine, " water of

hydrolysis, " resulting from the lactobacilli splitting the lactose

into glucose, galactose, and water.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

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.

OK, if you put it in the frig it stops fermenting. I can see

that. But do the pro-biotics in the juice stay viable in the frig?

In other words does cooling them down kill them or just stop them from

replicating more?

[Guest guest]

>

>

> 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.

>

> OK, if you put it in the frig it stops fermenting. I can see that.

> But do the pro-biotics in the juice stay viable in the frig? In

> other words does cooling them down kill them or just stop them from

> replicating more?

they're fine in the fridge - like yogurt is.