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| Raw vs. Cooked vs. Fermented Vegetables | |
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| Topic Started: Jan 16 2016, 06:43 AM (172 Views) | |
| Durgan | Jan 16 2016, 06:43 AM Post #1 |
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Veteran Member
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http://www.cookinggodsway.com/raw-vs-cooked-vs-fermented-vegetables-the-winner/ Fermented Vegetables Want to have your cake and eat it too, then fermented foods maybe for you. Most lacto-fermented foods are made from raw vegetables, without heat. These raw vegetables are allowed to culture over a few days in an anaerobic enviroment with a salt-water brine, during which the lacto-bacilli grow and culture the food. This type of food preparation is nothing new and has been done since the time of the building of the Great Wall of China. Some of the first original lacto-fermented foods were sauerkraut and pickles. Lacto-fermented foods have the great benefits of both raw and cooked vegetables. During the lacto-fermenting process the tough cellular walls of vegetables are broken down, allowing for a much easier level of absorption by the body. A plus is that during the lacto-fermentation process the vitamin levels actually increase along with enzyme levels, often by 2 to 3 times. One last plus that lacto-fermented foods have over raw or cooked vegetables is their pro-biotic count. During the lacto-fermenting process the levels of beneficial pro-biotics can climb to easily pass the numbers of any pro-biotic supplement. These great lacto-bacilli help to build the flora (good bacteria) in the digestive tract, which in turn builds and supports the immune system. Our ancestors knew this fact and often consumed lacto-fermented foods daily to help maintain their health. There is only one catch when dealing with lacto-fermented foods. You will have to make them yourself. Since they are alive they keep maturing until you eat them. If they were in the stores they would cause jars to leak or break on the shelves since there is no way around this other than by pasteurizing the foods, which would destroy the pro-biotic count of the food along with most of the enzymes and many of the vitamins. Yes, there are some foods labeled as fermented that are sold in stores, but as you see this is marketing and not true. |
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| Trotsky | Jan 17 2016, 01:39 AM Post #2 |
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Big City Boy
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Ferrmentation stops when the sugars are gone, or the fermentation products reach too high a level. Lactic acid and alcohol, the common fermentation products, are both toxic to the probiotics so there is a natural stop. Take wine: alcohol content over 13% is fatal to the yeasts that produce the alcohol. THat's why wine cannot go higher than that without adding alcohol (Port and Sherry fortification to 20%) For my kefir, the stopping point is when the lactose is used up and the lactic acid is at its max. The grains aren't killed, thank heaven, they just go dormant until they get fresh milk. I would happily buy my kefir and be sure of live cultures but not at $4.99 a quart when I can make it for $3 a gallon. Edited by Trotsky, Jan 17 2016, 01:40 AM.
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| Durgan | Jan 17 2016, 03:09 AM Post #3 |
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Veteran Member
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I am in the process to determine if my many juices will lacto ferment. They are all pressure canned so lacking all bacteria. At the present time I am adding whey made from filtering yogurt. I am also using some juice from fermented sauerkraut. The fresh vegetables in the Summer will only require the addition of one of two tablespoons (20 grams) per liter of non-iodized salt. The probiotic starter being present on the vegetables used from the garden. The more I study probiotics and lacto fermentation, the more interesting it appears. I now have the physical issues solved in lacto fermenting in liter jars. Now all I need is practical material to ferment. |
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| Durgan | Jan 17 2016, 04:59 AM Post #4 |
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Veteran Member
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I went to Goodness Me me a sort of health food expensive store. I got a very expensive jar of sauerkraut which states that it is Naturally Fermented and not pasteurized. It was in the refrigeration section. The run of the mill supermarkets do not have this naturally fermented but they have pickled, hence no probiotics. All supermarket sauerkraut is also pasteurized even tho some is kept in the refrigeration section- a scam. |
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5:36 AM Jul 14