Habitat out loud

[Kdog]

And your going to make two gallons a week? That is a lot to consume at roughly 1 cup per day. What's the shelf life on them?

What I really want to know is if you need to get an extra supply of TP after eating them.

 

[Jerry-B-WI]

And your going to make two gallons a week? That is a lot to consume at roughly 1 cup per day. What's the shelf life on them?

What I really want to know is if you need to get an extra supply of TP after eating them.

Water bill goes sky high because now the bidet is like a water park!!!!

 

[Jerry-B-WI]

How do you store the product before and during use?

 

[SD51555]

And your going to make two gallons a week? That is a lot to consume at roughly 1 cup per day. What's the shelf life on them?

What I really want to know is if you need to get an extra supply of TP after eating them.

It’s the opposite. You get regular and feel better. Stomach feels better, no bloat, no gas. Shelf life is 6 months.

I’m also making some for a few extra people that want to try them. I won’t eat 2 gallons a week, I just don’t want to run out or not be able to share.


Sent from my iPhone using Tapatalk

 

[SD51555]

How do you store the product before and during use?

Toss them in the fridge in a container and cover them.

I buy stuff fresh and just whip up a batch. There’s a Natural Grocers near me. I can get carrots 5 lbs for $7. Rutabaga is like $2/lb.


Sent from my iPhone using Tapatalk

 

[KY wild]

I plan to try it. Went to Amazon and typed in fermented jars and they popped up. I like the idea of having a different taste for fresh vegetables from the garden, we throw away more than we eat in the summer. How much salt per quart do you use to protect food and still taste the way it should?

 

[Telemark]

we throw away more than we eat in the summer.

Do you have a juicer? All my leftover vegetables, including greens from carrots, radish, etc., and I freeze the juice. Then I can have a small glass of juice a few times a week in the winter and get the nutrients I would otherwise be lacking.

I throw the pulp in the compost bin.

 

[T-Max]

I plan to try it. Went to Amazon and typed in fermented jars and they popped up. I like the idea of having a different taste for fresh vegetables from the garden, we throw away more than we eat in the summer. How much salt per quart do you use to protect food and still taste the way it should?

I've dabbled a bit in lacto-fermentation and as SD said, 2-4% is the recommendation. I've had success with 2.5% by weight (need to weigh the water). I also think it is important to rinse the veggies well and also buy organic when you can. Not to be too hippy, but the residual chemical on non-organic can effect the lactobacillus bacteria necessary for proper fermentation. Temp has a big effect on fermentation speed as well.

 

[omicron1792]

Cabin fever update:

Dear diary, I’ve been stuck inside for three weekends. Please tell winter to eat one.

I’m making soap today. First batch is 100% coconut oil, pink salt for hardness, and cheer up buttercup essential oil for flavor.

Dumping lye into distilled water creates a lot of heat. It has to come back down to 110F before it can be mixed. I set it outside to speed up the cool down.

Sent from my iPhone using Tapatalk

I can’t see this without thinking of the movie Fight Club.

 

[Newbie]

SD, you are one interesting man. I love it.

I'm intrigued by the fermented veggies. I'm sure I'd love them, I'll have to give it a try. On the loss of nutrients, I think the story is a bit more complex. If I recall from my biochem days, I believe cooking vegetable reduces bioavailability of some nutrients/vitamins but can improve availability of others. I'd venture a guess fermenting does a bit of the same, albeit, provides improved probiotic benefit. I'm sure raw veggies have their own strengths and weaknesses.

If you really want to pump up the nutrients - one portion of fermented, one portion raw, one portion cooked throughout the day. I bet that'll cover the bases

Side note: the only vitamins that you can truly over-do would be A, D, E, K as they're fat soluble. I think it would be nearly impossible to establish a true vitamin toxicity from whole foods, fermented or not. I'm nearly certain the only likelihood of a true vitamin toxicity is would be from high dose supplementations. So chomp away!

 

[SD51555]

I plan to try it. Went to Amazon and typed in fermented jars and they popped up. I like the idea of having a different taste for fresh vegetables from the garden, we throw away more than we eat in the summer. How much salt per quart do you use to protect food and still taste the way it should?

Its a percentage of your combined weight of water and veggies, and dependent on what veggies you're using.

 

[Ben.MN/WI]

This is very interesting. My grandparents had a bunch of large red wing crocks in their basement that must have been used for some type of fermentation a long time ago. I know they ate a lot of pickles and sauerkraut, but maybe other veggies were fermented as well.

I like sauerkraut on brats, so maybe other fermented foods would be good. Is there any easy way to make a small batch without buying specialized equipment or risking certain death if I screw something up?

 

[Telemark]

This is very interesting. My grandparents had a bunch of large red wing crocks in their basement that must have been used for some type of fermentation a long time ago. I know they ate a lot of pickles and sauerkraut, but maybe other veggies were fermented as well.

I like sauerkraut on brats, so maybe other fermented foods would be good. Is there any easy way to make a small batch without buying specialized equipment or risking certain death if I screw something up?

Any clean glass jar will work. You can get a case of Ball jars at Rural King for $17.

 

[Telemark]

Btw,

I don't have those burping lids for fermentation jars. I use an improvised bag of water made from plastic wrap. It sits on top to prevent air contact, while letting the gas bubbles roll up around it.