• http://www.facebook.com/profile.php?id=1442132087 Pat Robinson

    This list is brilliant! Thank you!!

    • Sherry

      Thanks Pat! And thank you for sharing it!!!

  • Applestoorangesconsulting

    I’d love to know how to make fermented version of our condiments. We’re GFCF if that matters.

  • http://www.facebook.com/profile.php?id=1277503772 Amanda Martin

    Mmmmm…Apple kraut sounds delicious!

  • Sherry

    This post is part of Monday Mania at the Healthy Home Economist!
    http://www.thehealthyhomeeconomist.com/monday-mania-5142012/

  • Andrea H

    This is a splendid list. Thank you for sharing!!

    • Sherry

      You are so very welcome! Thanks for commenting!

  • JoAnna

    what is the red stuff in the jars?

    • Sherry

      Hey Jo Anna,

      That is cultured juice using grapes from my back yard!!

      • Ninasheehan

        Did you purée the grapes or juice them in a juicer? And did you culture with water kefir grains, whey?? Looks wonderful!,

  • Michelle M.

    THANK YOU! I always add fermented foods as a ‘Food Group’ when I lecture! Brava! Thank you for posting.

    • Sherry

      Very cool Michelle! Thanks for commenting!!

  • Transferofhealth

    I love this post. Will share it on our Facebook page!

    Tiffany Youngren
    Transfer of Health
    Wellness Tips and Healthy Recipes

  • Charmaine Rusin

    Some things I’ve been doing and some great new ideas here! I love the idea of making chips. I’m sure my son will eat those! I do want to mention to new fermenters, that when adding to soup you need to do so after the soup has cooled to below 150 degrees or the beneficial bacteria will die. Also with baking I am pretty sure that you aren’t getting any live culture so don’t lean on that as your only source of probiotics. My littlest one and I LOVE fermented bok choy stalks. You can try so many things!

    • http://www.facebook.com/elwenelf Elliecan Pelican

      although, apparently, dead probiotic bacteria are still benificial for our tummies!

  • Lomian9

    Do cultured foods contain alcohol? That alone has kept me from a lot of them.

    • Guest

      This article is mostly referring to lacto-fermentation, which is achieved through slight acidity (people use whey, lemon juice, etc), heat, and time. The byproduct of lacto-fermentation is lactic acid. When yeast is used as the innoculant, alcohol is the byproduct.

  • Mwingard

    nice :)

    • Sherry

      Thanks!

  • Bettykeepa

    Excellent list of remedies

    • Sherry

      Thanks so much Betty!

  • Lucia

    Wow this is awesome, gonna use these on my partner too! I already hide kefir in smoothies for him :)

    One question – is store-bought miso probiotic? Either the instant single-serving ones with seaweed or the large 500g packs? Miso is one food he’s already on board with :)

    Thanks very much!

  • FallinBlack

    Kefir milk/ water and frozen fruit makes THE BEST smoothies! Adding a little honey will sweeten it nicely if you like.

    • Tim

      Honey is naturally anti-bacterial, so I’ve been told don’t mix it with kefir because it will kill the good bacteria in it.

  • Tim

    In reguards to #12, Honey is naturally anti-bacterial, so I’ve been told don’t mix it with cultured or lacto-fermented foods because it will kill the good bacteria in it.

    • Sherry

      Hey Tim,

      In the way it is suggested it is not used in the culturing of lacto fermented foods, just as some added flavour! Honey isn’t ideal for fermentation, but it doesn’t seem to harm the finished product….we use it to make a GAPS friendly ketchup and it turns out just fine! But I haven’t found honey favourable in kefir or kombucha though (for the reason you stated- it is hard on the culture).

      Warmly,
      Sherry

  • http://www.madhupamaypop.com/ Maypop

    http://madhupamaypop.com/2010/05/02/dark-chocolate-chip-banana-sourdough-muffins-vegan/ — i developed this sourdough chocolate chip banana muffin recipe a couple of years ago… it is a large amount for one recipe (i used to make this at a retreat center) — but oh my! so good!

  • Zwick

    This is great, but where can we get recipes for things like cultured applesauce and kefir juice. I had wondered if you could make a fermented applesauce. Looking forward to doing that! Also is that picture at the top of the page a kefir juice. Looks refreshing, like a strawberry smoothie.

    • Sherry

      Hey Zwick,

      You can use the recipe in Nourishing Traditions cookbook for apple butter (if you are a do it yourself kind of person) or join our e-course where we also provide video demos and teleseminars to teach ‘the why’ as much as ‘the how”: http://www.domesticdiva.ca/culturedkids/

      The photo is actually grapes juiced in my vitamix and then fermented!! It WAS really delicious!

      Warmly,
      Sherry

  • Phall777

    I’m cultering pinto 2 gallons of pinto beans right now. I’ve also just begun sesame seed, and soybeans. Also, have just made my first batch of miso 3 weeks ago. Got cultured walnuts that are pure gourmet. Before I culture anything first I sprout it to remove all of the enzyme inhibitors. When we culture something, we are really mining for enzymes so it is best to remove the enzyme inhibitors by sprouting. That way we get double benefit. I’ve turned my oven into a fermentation vat. By putting a 25 watt lightbulb in the oven, it stays about 98 degrees which is perfect for culturing. If you put a small fan in there too, you will have the perfect setup to use as a food dehydrator. The 98 degrees will allow the enzymes to remain alive while the food dries.

    • Sherry

      Wow, Phall777 that is sooo great!! And inspiring…I haven’t yet embarked on making my own miso although I have a wonderful book on it that I picked up at a used book store called The Book of Miso -published in 1976!

  • Rob-Bowen

    I have to say I had never ever heard of this food group until about 5 years ago. At 47 we have made probiotics and lattice fermenting a part of our diets. Now at 53 I am feeling great. We are not grand parents yet but we are thinking ahead.

  • guest

    I have been making cultured lemonade. The kids love it after two days of fermenting, but after that, the sweetness is gone and I just drink it.

  • Guest

    My 2 1/2 year old son LOVES drinking fermented beet juice and actually begs for it. Every evening he and my husband sit down and share a glass then compare their bright pink mustaches. He begs for it by name!

  • Laurie Byrne

    Love this! I’m always looking for ways to “sneak” my ferments into my kids!

  • Protectmotherearth

    A plethora of these are not paleo. :s

  • Christine Eubanks

    “Before refrigeration, our ancestors used lactic acid fermentation in the form of cultured foods as the original method of food preservation.”

    I’m just wondering, is fermenting beers the same in fermenting foods?

    Regards,
    Christine Eubanks
    Fermented Foods

  • http://www.facebook.com/profile.php?id=758918643 Daniela De Rose Elefteriadis

    Any more tips that would account for dairy allergies eliminating so many of your great ideas?

  • Gbenezer007

    I think that the best way to get kids to try it is to make fermented foods with them as a sort of home science experiment. Simple fermentations are fairly kid-friendly and may get them interested in biology.

  • Joanie

    I didn’t see Kombucha on the list. Great when you decant following brew with a little fruit. It is fizzy and MUCH better than soda for the kiddos, IMHO.

    • Adrienne

      Of course! We drink plenty of kombucha around these parts. Great addition to the list!