Fermented Raw Food Recipes? :)

[RawHealthyBeauty]

Does anyone have fermented recipes that is very likeable, yummy, and enjoy making? ;)

I thought it would be nice to have a thread that have raw fermented recipes in one thread! :)

And it'll be my first time around to add this on to my happy raw food lifestyle! :D

Plus, I've just been reading alot of good reviews in one of the threads here that fermented raw food is really good for the digestive system!!

Please share what you love and thank you so much for taking the time to share!!! :)

[RawHealthyBeauty]

Here is a link I found for a video by Elena Wilkins on how to make fermented veggies.

yogizendude.com/.../1-video-how-to-make-raw-fermented-vegetables-3-awesome-blog-post-on-raw-fermented-vegetables-3-raw-fermented

[RawKnitster]

Funny you should bring this up. A few days ago I was searching for ways to ferment cabbage. I found three different methods (I'm sure there are more) and didn't know which to try. I brought it up at a raw potluck on Saturday and found the person sitting next to me was an expert. She learned it from her Mother.

I'm on the lookout for a container and a plate that will fit nicely into the top.

Here is her method:

Grate, slice, or chop the cabbage (and any other veggies desired) into small pieces. Sprinkle with a little sea salt and massage/mash/macerate (a mortar and pestle is ideal) to bring out the juices in the veggies. Put into the container up to a couple inches from the top. Press the veggies down firmly in the container until all is submerged in it's own liquid. Set a plate on top of the veggies and weight down the plate. This is to keep veggies submerged in the liquid. Cover with a cheesecloth. Set container in a dish to catch any liquid that might spill over during fermentation. Let sit on counter in a dark spot (or cover with a towel to block the light) for several days until done, then store in fridge.

I can't wait to try this!!!!!!!!

[RawHealthyBeauty]

That's cool!!! I love it when those kind of stuff happens!!!

I've learn from this one book that if you ask a question, the answers will come to you one way or another! It's cool that we both ask the same question in the same time frame. Love the mysterious cool ways of Life!!! :D

I have so many coconut oil jars that I've been saving and would like to get into some kind of raw food perserving or pickling raw food!!

I would love to get into the fermentation of raw food too!!!

I love the guideline she gave you, it's sounds very simple which I like alot!

Thanks RawKniitser!! You're very rawkin cool!!!! :cool:

[RawHealthyBeauty]

Thanks Michigan Roman!!! :)
I did get your info about Donna Gates/fermentation for raw food.
Found it very helpful! :cool:

[michigan roman]

i deleted it because it wasnt link i wanted , still cant find the right link but heres a recipe link from her in case you missed it

http://bodyecology.com/recipes/recipes.php

[Lady G]

Just fermented some vegys yesterday. Don't really like sauerkraut or sour foods. But wanted to expand my food horizons. Hope I like what was made. Did some reading on the subject. Any vegy could be used so I leaned toward sweeter vegys, carrots, beets, butternut squash, about quarter of an onion 4 cloves of garlic. Grated it in food processor massaged it with sea salt. It looks pretty. Hope it tastes good. I use to be the Queen of baked beans so I have a few bean pots. The fermented vegys should be in a dark place, what better place than a bean pot. The great thing is the one I used has a lid PERFECT. Let you know how it tastes on Monday. Oh forgot 2 apples to help off set the sour.

[freespirit]

I love fermented foods. i stuff them into avocados - the fat really mellows out the taste. I always buy them but this recipe sounds super simple So now I can make some.

Thanks!

[Lady G]

My vegys are done and I think I would like them more if I had left out the onions and garlic. It is okay Will certainly make again. My husband loved it he made himself sausage in a bun and topped it with the vegys. I just put broccoli, carrots, and cauliflower in my fermenting pot. See you Monday with results, I'm on a roll.

[Lady G]

My broccoli, cauliflower, carrot fermented vegys were scarrry when I checked them today. I uncovered them to take a peek, well gnats made their way under the plastic bonnet I had on it, yes it did have a top on the jar but gnats! I looked I smelled, of course broccoli has a smell all its own buttt. Anyhow I threw them on the compost pile. I am a better be safe than sorry type person. I will toss food in a heart beat. Cheaper to waste good food than end up at the emergency because you weren't sure if it was safe. So I will be trying another fermentation soon.

[DebB]

My vegys are done and I think I would like them more if I had left out the onions and garlic. It is okay Will certainly make again. My husband loved it he made himself sausage in a bun and topped it with the vegys. I just put broccoli, carrots, and cauliflower in my fermenting pot. See you Monday with results, I'm on a roll.

Hi Lady G ~ Did you add any culture starter or probiotics to this? How did you keep the veggies submerged below the brine water?

I want to ferment veggies! I don't know why I'm dragging my feet.... *Ü*

[revdrcyn]

Here's how I do it:

Host a raw potluck. Someone always brings fermented veggies. Saves a lot of time and work.

Come to think of it, hosting a raw potluck takes a lot of time and work. Hmmmm . . .

[DebB]

Here's how I do it:

Host a raw potluck. Someone always brings fermented veggies. Saves a lot of time and work.

Come to think of it, hosting a raw potluck takes a lot of time and work. Hmmmm . . .

Haha - good one revdrcyn! ~sigh~ If only there were enough people in our area to have a pot luck! I'm grateful for the 4-5 or so of us that show up for our monthly Raw Food Meetup though! *Ü*

[revdrcyn]

If only there were enough people in our area to have a pot luck! I'm grateful for the 4-5 or so of us that show up for our monthly Raw Food Meetup though! *Ü*

We usually have 35 to 45 -- and only one person - the same one every time - helps me clean up! But it's worth it!

[DebB]

We usually have 35 to 45 -- and only one person - the same one every time - helps me clean up! But it's worth it!

This is exactly what I'm shooting for - around 30-40 people! I would love that!

I hear you about just 1 person helping you each month, isn't that something?

At your potlucks - is just socializing, or does someone do a demo of sorts? I've been doing the monthly demo, but I'd sure love to sit back and just enjoy.

This month we're having just a social and potluck, that will be a first. *Ü*

[revdrcyn]

At your potlucks - is just socializing, or does someone do a demo of sorts? I've been doing the monthly demo, but I'd sure love to sit back and just enjoy.
*Ü*

Funny you should mention that - we've had a speaker or a demo every month this year and last week we decided it might be nice to sit around, eat, and chat for a change! I like the idea!

[DebB]

That sounds sooo good. Plus - I'm running out of idears! ;)

[k8sl8]

We usually have 35 to 45 -- and only one person - the same one every time - helps me clean up! But it's worth it!

Ask and you shall receive!! Make an announcement that the "committee" would love some help cleaning up after each meeting. Often people are reluctant to "volunteer" but will readily help if asked. Worked for us!

[DebB]

Today we plan on making a gallon of cultured veggies in our "Perfect Pickler". Instead of doing just cabbage as we always have, we'll do green cabbage, carrots and kale.

I got the idea from watching a Renegade Health Show video where they featured Donna Gates. I think it will turn out so pretty (and hopefully yummy!). *Ü*

[DebB]

Well, we made our cultured veggies today. It made the gallon plus a quart and a pint. The gallon is in the perfect pickler and the other 2 are packed with cabbage leaves on top, to keep the veggies submerged in the brine and then I finger tightened the lids. They're fermenting in our basement.

We put in green cabbage, carrots and kale. We made a broth out of water and veggies which is why it appears so green (from the blended kale).

I blended up 8 ounces water and 3 medjool dates and after blending added 3 probiotic capsules.

This is our first attempt - fingers crossed!

[DopeRawAbundance]

I am reading Sandor Katz's book "Wild Fermentation" and I come recommending it. I found it at my local library.

[RawHealthyBeauty]

Thanks Deb for sharing!! :) Like to know it turned out??? Yum?? :p

I'll be checking out that info whenever I get the chance to go to the Library, thanks DopeRawAbundance!! :)

I havent't made anything fermented yet. I will post when I do. The closest that I've been getting that is fermented is having a spoon of ACV mixed with a glass of water every now and then. Apple Cider Vinegar is really good stuff, have a book about it by the Bragg's.

[DebB]

I'll post back when they're done whoa-raw! The smaller jars may be ready to go this weekend. I've never done a ferment in jars, just in the perfect pickler. But the jars are coming along great. The color has brightened - they overflowed into their bowls (always remember to put your fermenting jars in a bowl), so I know they're doin' their thing. *Ü*