Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 ----- Original Message ----- From: Milner We do beverages because they are easier and the kids like them. ===>, Can you point us to something to read about/a book, etc that talks about how to do fermented beverages? For drying the nuts, if I am going to bake with them anyway, I dry them in the oven as they will be exposed to higher heat in the baked goods. This diet is a bunch of work, no doubt about it.Also, for meal ideas, I sometimes get more exotic meats for a change of pace--duck, goose, lamb, pork. It is still meat and veggies, but it is a little different, at least.samadamfamily wrote: maureen- you mentioned soaking nuts do they have to be raw or can you soak blanched? also is there an easier/faster way to dry them out? can i cook with them if their wet? or do they have to be dehydrated? it just seems like a lot more work and i'm alreadt doing soooo much is there an easy way to do this? also what type of fermented foods? we bought some bubbies saurkraut (spelling, sorry) but it made us gassy i read you should take the liquid from it for a few days then intro this?thankssam> Funny you mention not doing well on nuts...> > I did a lot of reading up today on the SCD. Found a couple of things > that bothered me, and one was about nuts.> > In explaining why not to eat rice, I read, for one, that it is due to > the phytic acid (anti-nutrients) and enzyme inhibitors in the grain > which are irritating to the gut. While this is true, the author does > not seem to know that soaking/sprouting/fermenting all neutralize > these toxins. And more importantly, nuts contain the very same > things! Your nuts should be soaked before you eat them in any form, > or they will irritate the gut! Perhaps this is why you are having > difficulty with nuts?> > Also, on the fermented foods (this is from pecanbread.com ), it > states that any legal fruit or vegetable, when fermented, is > allowed. I believe it should not just be allowed, but made > mandatory! This is one way to accomplish more complete digestion of > foods, provide much needed beneficial organisms to the gut, provide > more nutrients, and encourage healing.> > Any one have any comments on the above? Perhaps I am missing something.> > Maureen> > > Huh, I swear I heard it somewhere (probably MDC forums) but now I > > can't find any mention of it anywhere! If you were up for > > experimenting, my mental image is that it's coarsely ground nuts - > > like walnuts or pecans - slow cooked with water to make a > > porridge. I'd try making some, but we're not doing so well with > > nuts over here right now...> >> > > >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 , The book Nourishing Traditions has a whole chapter on fermented beverages. wrote: ----- Original Message ----- From: Milner We do beverages because they are easier and the kids like them. ===>, Can you point us to something to read about/a book, etc that talks about how to do fermented beverages? For drying the nuts, if I am going to bake with them anyway, I dry them in the oven as they will be exposed to higher heat in the baked goods. This diet is a bunch of work, no doubt about it. Also, for meal ideas, I sometimes get more exotic meats for a change of pace--duck, goose, lamb, pork. It is still meat and veggies, but it is a little different, at least. samadamfamily wrote: maureen- you mentioned soaking nuts do they have to be raw or can you soak blanched? also is there an easier/faster way to dry them out? can i cook with them if their wet? or do they have to be dehydrated? it just seems like a lot more work and i'm alreadt doing soooo much is there an easy way to do this? also what type of fermented foods? we bought some bubbies saurkraut (spelling, sorry) but it made us gassy i read you should take the liquid from it for a few days then intro this? thanks sam > Funny you mention not doing well on nuts... > > I did a lot of reading up today on the SCD. Found a couple of things > that bothered me, and one was about nuts. > > In explaining why not to eat rice, I read, for one, that it is due to > the phytic acid (anti-nutrients) and enzyme inhibitors in the grain > which are irritating to the gut. While this is true, the author does > not seem to know that soaking/sprouting/fermenting all neutralize > these toxins. And more importantly, nuts contain the very same > things! Your nuts should be soaked before you eat them in any form, > or they will irritate the gut! Perhaps this is why you are having > difficulty with nuts? > > Also, on the fermented foods (this is from pecanbread.com ), it > states that any legal fruit or vegetable, when fermented, is > allowed. I believe it should not just be allowed, but made > mandatory! This is one way to accomplish more complete digestion of > foods, provide much needed beneficial organisms to the gut, provide > more nutrients, and encourage healing. > > Any one have any comments on the above? Perhaps I am missing something. > > Maureen > > > Huh, I swear I heard it somewhere (probably MDC forums) but now I > > can't find any mention of it anywhere! If you were up for > > experimenting, my mental image is that it's coarsely ground nuts - > > like walnuts or pecans - slow cooked with water to make a > > porridge. I'd try making some, but we're not doing so well with > > nuts over here right now... > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 that stinks- i read on wapf that bubbies was recommended if you didn't have homemade. to make it do i just press some cabbage in a jar add water and salt then let it sit a week or so? thanks sam > , > > The book Nourishing Traditions has a whole chapter on fermented beverages. > > > > wrote: > > > > > > > ----- Original Message ----- > > From: Milner <mailto:nmilner@...> > > > > > > We do beverages because they are easier and the kids like them. > > > > ===>, > > > > Can you point us to something to read about/a book, etc that talks > > about how to do fermented beverages? > > > > > > > > For drying the nuts, if I am going to bake with them anyway, I dry > > them in the oven as they will be exposed to higher heat in the > > baked goods. > > > > This diet is a bunch of work, no doubt about it. > > > > Also, for meal ideas, I sometimes get more exotic meats for a > > change of pace--duck, goose, lamb, pork. It is still meat and > > veggies, but it is a little different, at least. > > > > samadamfamily wrote: > > > >> maureen- you mentioned soaking nuts do they have to be raw or can > >> you soak blanched? > >> also is there an easier/faster way to dry them out? can i cook > >> with them if their wet? or do > >> they have to be dehydrated? it just seems like a lot more work > >> and i'm alreadt doing soooo > >> much is there an easy way to do this? also what type of fermented > >> foods? we bought some > >> bubbies saurkraut (spelling, sorry) but it made us gassy i read > >> you should take the liquid > >> from it for a few days then intro this? > >> thanks > >> sam > >> > >> > Funny you mention not doing well on nuts... > >> > > >> > I did a lot of reading up today on the SCD. Found a couple of > >> things > >> > that bothered me, and one was about nuts. > >> > > >> > In explaining why not to eat rice, I read, for one, that it is > >> due to > >> > the phytic acid (anti-nutrients) and enzyme inhibitors in the > >> grain > >> > which are irritating to the gut. While this is true, the author > >> does > >> > not seem to know that soaking/sprouting/fermenting all neutralize > >> > these toxins. And more importantly, nuts contain the very same > >> > things! Your nuts should be soaked before you eat them in any > >> form, > >> > or they will irritate the gut! Perhaps this is why you are having > >> > difficulty with nuts? > >> > > >> > Also, on the fermented foods (this is from pecanbread.com ), it > >> > states that any legal fruit or vegetable, when fermented, is > >> > allowed. I believe it should not just be allowed, but made > >> > mandatory! This is one way to accomplish more complete > >> digestion of > >> > foods, provide much needed beneficial organisms to the gut, > >> provide > >> > more nutrients, and encourage healing. > >> > > >> > Any one have any comments on the above? Perhaps I am missing > >> something. > >> > > >> > Maureen > >> > > >> > > Huh, I swear I heard it somewhere (probably MDC forums) but > >> now I > >> > > can't find any mention of it anywhere! If you were up for > >> > > experimenting, my mental image is that it's coarsely ground > >> nuts - > >> > > like walnuts or pecans - slow cooked with water to make a > >> > > porridge. I'd try making some, but we're not doing so well with > >> > > nuts over here right now... > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 My understanding is that Bubbies are not pasteurized. We have never eaten the sauerkraut, but do get the pickles. I have a very strict raw food friend who I know has eaten the sauerkraut… I’m sure he felt confident it was raw (he has a scull magnet on his fridge that reads “cooked food is poison” Anyway, a few other ideas for you, although I highly recommend making your own, esp. if money is an issue: Have you checked to see if you have a local Weston Price chapter? If you do, the members may be able to direct you to some locally made sauerkraut for purchase. We have 2 in my area, made by local people in small batches…available at the WAPF meetings, or through a local farmer. Or, you may be able to attend a demo or have someone teach you in person. Rejuvenative foods cultured veggies are available in most good health food stores, and are definitely raw… or you can mail order them. You can also mail order sauerkraut or other cultured veggies from a variety of sources, although this is expensive… google “cultured veggies” to find the kind made like Donna Gates recommends in Body Ecology Diet, or check out Grain And Salt Society’s website for various sauerkrauts and fermented vegetables. If you are going to make your own, I really recommend buying the books Nourishing Traditions and Body Ecology diet, both are indispensable on this journey if you ask me and well worth the investment, plus have good recipes for fermenting vegetables. IIf you are going to make your own, you will need to finely shred the cabbage and then pound it for awhile with salt and a little water to release the juices… it should feel wet before you pack it… so pack it very tightly into a wide mouth jar so that the “juice” or brine comes up to the top of the cabbage…you will have to press hard… I find it useful to put part of the cabbage core or some rolled outer leaves on top to keep it pushed down under the liquid (you want the kraut to be 1 in. below the top of the jar, since it will expand slightly during fermentation). The lid should fit tightly, but it will still leak during fermentation, and this is normal (keep it over a plate or something to catch any juice). A good salt ratio is 1 T per head of cabbage…it would be better with some whey or a starter though… This will make about 1 qt. Again, I highly recommend the books and/or finding a local person to teach you. It takes just a bit of trial and error sometomes. I know many a person who has had a first batch that didn’t turn out well and gives up. Also the book Wild Fermentation could be very useful. Hello by the way. Just joined the group although I have been on this path for some time. I did Body Ecology 4 yrs ago and then moved into a more lax NT diet… still ended up with my second daughter having constipation, reflux, and lots of gas… she is 6 weeks today, and her issues are why I’m now looking into GAPS and putting myself back on this strict kind of diet. I will be very tempted to respond to all the questions on this forum, since I am already familiar with most of this stuff and love sharing the knowledge… I know how challenging it can be, having already gone through a lot of this by myself in the beginning when I initially found all this stuff. I’m going to try and limit my posts though, as I really should be taking care of my family and home and not spending so much time online, typing one handed (holding the babe here). Whitton In Northern KY/Cincinnati OH area From: [mailto: ] On Behalf Of samadamfamily Sent: Thursday, February 21, 2008 7:49 PM To: Subject: [ ] Re: bubbies sauerkraut that stinks- i read on wapf that bubbies was recommended if you didn't have homemade. to make it do i just press some cabbage in a jar add water and salt then let it sit a week or so? thanks sam > , > > The book Nourishing Traditions has a whole chapter on fermented beverages. > > > > wrote: > > > > > > > ----- Original Message ----- > > From: Milner <mailto:nmilner@...> > > > > > > We do beverages because they are easier and the kids like them. > > > > ===>, > > > > Can you point us to something to read about/a book, etc that talks > > about how to do fermented beverages? > > > > > > > > For drying the nuts, if I am going to bake with them anyway, I dry > > them in the oven as they will be exposed to higher heat in the > > baked goods. > > > > This diet is a bunch of work, no doubt about it. > > > > Also, for meal ideas, I sometimes get more exotic meats for a > > change of pace--duck, goose, lamb, pork. It is still meat and > > veggies, but it is a little different, at least. > > > > samadamfamily wrote: > > > >> maureen- you mentioned soaking nuts do they have to be raw or can > >> you soak blanched? > >> also is there an easier/faster way to dry them out? can i cook > >> with them if their wet? or do > >> they have to be dehydrated? it just seems like a lot more work > >> and i'm alreadt doing soooo > >> much is there an easy way to do this? also what type of fermented > >> foods? we bought some > >> bubbies saurkraut (spelling, sorry) but it made us gassy i read > >> you should take the liquid > >> from it for a few days then intro this? > >> thanks > >> sam > >> > >> > Funny you mention not doing well on nuts... > >> > > >> > I did a lot of reading up today on the SCD. Found a couple of > >> things > >> > that bothered me, and one was about nuts. > >> > > >> > In explaining why not to eat rice, I read, for one, that it is > >> due to > >> > the phytic acid (anti-nutrients) and enzyme inhibitors in the > >> grain > >> > which are irritating to the gut. While this is true, the author > >> does > >> > not seem to know that soaking/sprouting/fermenting all neutralize > >> > these toxins. And more importantly, nuts contain the very same > >> > things! Your nuts should be soaked before you eat them in any > >> form, > >> > or they will irritate the gut! Perhaps this is why you are having > >> > difficulty with nuts? > >> > > >> > Also, on the fermented foods (this is from pecanbread.com ), it > >> > states that any legal fruit or vegetable, when fermented, is > >> > allowed. I believe it should not just be allowed, but made > >> > mandatory! This is one way to accomplish more complete > >> digestion of > >> > foods, provide much needed beneficial organisms to the gut, > >> provide > >> > more nutrients, and encourage healing. > >> > > >> > Any one have any comments on the above? Perhaps I am missing > >> something. > >> > > >> > Maureen > >> > > >> > > Huh, I swear I heard it somewhere (probably MDC forums) but > >> now I > >> > > can't find any mention of it anywhere! If you were up for > >> > > experimenting, my mental image is that it's coarsely ground > >> nuts - > >> > > like walnuts or pecans - slow cooked with water to make a > >> > > porridge. I'd try making some, but we're not doing so well with > >> > > nuts over here right now... > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 Bubbies is pasteurized unless you are fortunate to find it in full quart sizes, which is nearly impossible around here. I corresponded with the owner of the company about 2 years ago, and that is what he told me. Most jars you find in the stores are just under a quart, and so are are not raw.MaureenOn Feb 22, 2008, at 10:43 AM, U Whitton wrote:he Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 If you want/need a starter and aren’t doing whey, I recommend the Body Ecology or Wilderness Family Naturals “cultured vegetable starter” You don’t even have to use salt with these… they also make great crème fraiche. You’ll have to mail order though… about $4 per packet with 6 packets per box… you can “transfer” from your first batch to make subsequent batches though. It doesn’t say that, but it has worked for me. Whitton From: [mailto: ] On Behalf Of samadamfamily Sent: Friday, February 22, 2008 1:21 PM To: Subject: [ ] Re: bubbies sauerkraut maureen- thank you so much for that info. i have both NT book and wild fermentation but i find sally's stuff too salty as well. also we have a dairy issue here how can i make lacto fermented things as well as beverages without having to use whey? i know sally says use extra salt but then its so salty i can't eat it. thanks again sam > A note on making sauerkraut... > > I guess I actually would consider myself somewhat of an expert on > this. I made a video on NT food prep techniques after teaching the > methods in popular workshops for a couple of years, have taught at > large conferences on the subject (including WAPF, but not > specifically on this) of lacto fermentation & its health benefits, > and attended a workshop with Sandor Katz which was most enjoyable, > but I didn't actually learn anything new about kraut or kimchee, but > lots about other fermented foods from around the world( I highly > recommend taking a class with Sandor if you ever have the chance-you > really do come away with lots of ideas, knowledge, and encouraged- > fascinating!). Okay, so there are my credientials. > > That said, here is my method: > > I slice fresh cabbage finely either by hand or with a food > processor. Most often I use a Harsch crock, but a gallon sized jar > works beautifully. Quarts will do. One head of cabbage will make > about 1/2 gallon. > > I toss the shredded cabbage into a big bowl with 1 Tbsp. celtic sea > salt (or RealSalt) per head. Whey is absolutely not necessary > (cabbage is rich with the lactobacilli already, which is the only > reason to add whey. Great for CF diets). You don't even need to add > salt, but I do because I like the taste of it. Cabbage is just one > of those things that is so rich in the right micro-organisms that it > doesn't need any help to ward off rancidity! > > *I do not add water*. If your cabbage is old and dried out, it may > need water, in which case you must boil the water first to kill > competing micros. You can dissolve your salt in this, if you wish. > Make sure you cool the water to room temp before you add it. > > With fresh cabbage, I can work up the juices bare handed in about > 5-10 minutes. Just squeeze, squeeze, squeeze. I also have a wooden > pounder which my son made for me out of walnut. It is about 8-10 " > high, 2 " sq. on the bottom, with grooves cut into it. This helps the > tougher cabbage. But usually squeezing and pounding with my fist is > enough. You want to make it good and wet. > > Next I pack it down tightly into my jars or crock. You really do > need to leave more like 1 1/2-2 " in the top of each jar, as the > cabbage should expand lots! Make sure your cabbage is under at least > an inch of liquid per quart; in my gallons I want at least 2 " of > liquid. I hold the solids down with a cabbage leaf which I have > saved from the outer part of the cabbage. Push it down in and push > out the air bubbles. > > Don't cover tightly (you want the gases to release), just over. I > put my jars on a cookie sheet or baking pan if not using the crock, > to catch overflow. This sits in a fairly warm place (my pantry or > kitchen counter) for 4-5 days, then I take it to a cooler place in > the basement or unheated guest room for 2 weeks. After this I pack > it into smaller jars and refregerate it. > > If there is any surface mold, I peel it off without contamminating > the rest of it. > > Often I will add sliced carrots and apples to my kraut, or sliced > garlic. Caraway seeds or juniper berries are traditional additions. > > Kimchee is more potent, an excellent immune system booster. To make > that, just substitute Napa or Chinese cabbage. Add lots of chopped > garlic, fresh ginger, daikon radish, and a cayenne pepper if you > wish. One of my daughters loves this, and will devour too much of it > at one time if I allow her too (remember, this stuff is subpposed to > be an accompaniment, not a side dish!) > > I recommend the Nourishing Traditions Cookbook to everyone I know, > but don't follow all of Sally's recipes exactly. Often I find her > ferments to be too salty, and her fermentation time for kraut is, I > think, ot enough for maximum benefit. But I use the recipes often as > guidelines for doing my own thing. This is the one book, besides my > bible, which I will never do without-it is so loaded with crucial > health information, I think every household needs to own a copy! I > give it as wedding gifts. > > Any well fermented food or beverage is going to be most beneficial to > the gut, providing it has not been pasteruized. > > Hope this helps everyone, > > Maureen > On Feb 22, 2008, at 10:43 AM, Whitton wrote: > > > he > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 > > Hello All, > There has been some ongoing discussion about Bubbies sauerkraut and whether or not it has live cultures. According to the company representative, as well as the label, there ARE live cultures: " the jarred Sauerkraut has approximately 360,000 > active bacteria per serving size " to be exact. It IS very quickly heated and cooled before distribution as they were having trouble with jars exploding due to very high bacterial count. This is a great product and much cheaper than many other varieties, so I wouldn't want people to think that it is without merit. If anyone would like the full (very long) letter from the company explaining the manufacturing process, I would be happy to post it. +++Hi Kathleen. We went through this process about Bubbies products a couple of years ago or more, and posted their very long response / justifications, etc., so we do not need to get into the issue again. The fact " is " that other companies do not " have to " heat their fermented products, so why should Bubbies have to? Is that why it is so cheap by comparison? It is suspicious so I don't recommend anyone buy their products. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 > > +++Hi Kathleen. We went through this process about Bubbies products a couple of years ago or more, and posted their very long response / justifications, etc., so we do not need to get into the issue again. > > The fact " is " that other companies do not " have to " heat their fermented products, so why should Bubbies have to? Is that why it is so cheap by comparison? It is suspicious so I don't recommend anyone buy their products. > > Bee Thanks for your response Bee. Hmmmmm...that's something to think about. Sorry for posting info that has already been gone over. I wish I had a microscope so I could check the bacteria myself!! Ha, ha. Peace, Kathleen Quote Link to comment Share on other sites More sharing options...
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