GAPS Intro. 4th time’s the Charm!
I began writing this post in early August when we began the GAPS intro diet again. Then managing life on intro for the whole family plus blogging about it became too much for me so I stopped writing and focused on what matters most. I wanted to share it with you anyhow though for those who are considering the GAPS intro for the first time or as a repeat. ************************************* I made the decision to start my family on GAPS intro once again with very little warning (read about that here GAPS Intro Once Again). (apparently I like doing things like that. Read Why we started the GAPS Diet.) One day I decided we needed it (especially me and little J) and after looking at my calender realized the next couple of weeks would be the best time I would...
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Lacto-fermented Bread and Butter Pickles
These are among the favorite ferments of my children and me. These pickles are a mild sweet flavor that is refreshing and easy on the palate for those who are reluctant to eat the more sour or spicy fermented foods. We can’t decide if we like the onions or the cucumbers better. I may just do this ferment this winter just using onions to get the flavor when pickling cukes are no where to be found. I made up my first batch of the summer the other day and my girls kept asking when they would be ready to taste. One thing that I really appreciate about these pickles is that they are done so quickly! No waiting weeks like I have to for dill pickles or months like I do for sauerkraut. You can start eating these within...
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Home Made Corned Beef
I grew up in New England. My family is from New Hampshire and I grew up in Connecticut. Once a year we had New England Boiled Dinner. This is also called Corned Beef and Cabbage by the rest of you. I don’t remember having it any day other than St. Patrick’s day but perhaps we did. Corned beef is a good, old fashioned, wholesome food. Yet today, it has been infiltrated with not so traditional additives. The last time I checked most corned beef available at the grocery store contained corn syrup and preservatives. Not what I want to be serving my family. It turns out corned beef is easy to make at home if you have an anaerobic fermenting jar and a week to wait. I do not know about the oxalate content of this food. Many of these spices are high...
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Bottled Roses Kombucha
Today I have a guest post from my friend Angie Meara. Angie has been developing some new kombucha flavors and her lucky friends get to try out the results! This was the first flavor of Angie’s that I tried and it is my favorite. My family really likes plain kombucha and doing a secondary ferment is just “one more thing” that I have avoided until now. Tasting this Bottled Roses Kombucha has caused me to reconsider my stance. It really is quite special. I love the romantic twist that Angie has given to this delightful flavor in her post below. I hope you will try it and that you enjoy it as much as I do! -PattyLA This time of the year always reminds me of traveling to the Winter Olympic Games in Salt Lake City with my then serious...
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Kraut Juice
Many of my blog posts contain affiliate links. Purchasing through an affiliate link allows me to keep blogging and sharing what I learn with you. It is a bit like leaving a tip for service and is very much appreciated. Thank You! -PattyLA One of the most frustrating things about GAPS intro is all the sauerkraut juice you need! Where is that juice supposed to come from? There is only so much juice in a batch of kraut and then you have all that dry kraut to contend with. This recipe is great for intro or really any time that you want to have some extra power without the fiber. What we are trying to do is create lots of probiotic juice and not a lot of fiber to deal with. Sauerkraut is very beneficial for digestion for several reasons. First is...
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Guest Post about Pickl-It Jars on GNOWFGLINS
Today head on over to GNOWFGLINS to read my post all about Pickl-It jars. I’ll be answering questions about them over there too. -PattyLA Fermenting In Pickl-It Jars...
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The Great Yogurt Experiment Conclusion
I know that many of you have been waiting for this post. Life is busy and finding time to blog sometimes just doesn’t happen. I hope you understand. First here are links to the first two posts for those who need to catch up. The Great Yogurt Experiment The Great Yogurt Experiment after 1 Week To refresh your memory I am testing yogurt for its flavor made in 4 different jar types. Mason Jar Fido Jar Pickl-It jar that I leave the air lock on in storage Pickl-It jar that I replace the air lock with a plug’r when I put it in storage. I made the yogurt using raw cow’s milk. I mixed my powdered yogurt starter (from Custom Probiotics) into the jar of milk. Next I filled all 4 test jars using milk from the same jar. I incubated...
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The Great Yogurt Experiment after One Week.
Just a quick update on The Great Yogurt Experiment. We have tasted the one week old yogurt. It was absolutely fascinating! Every jar tasted a little different. To remind you the jars were Mason Jar Fido Jar Pickl-it Jar that I left the air lock in Pickl-it Jar that I replaced the air lock with a plug’r when I moved it to the fridge. Here they are in the dehydrator just getting started. The tasters were me, my children and a friend of mine with a very sensitive palate. Remember, all of these jars came from the same jar of milk. I mixed my yogurt starter into the milk before pouring portions into each jar for fermenting. I put them into my Excalibur Dehydrator for 24 hours set at 100 before moving them to the fridge. And the results? (I’m...
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Crispy Crunchy “SOUR”kraut (Sauerkraut)!
If you have read my post about Anaerobic Fermentation our GAPS Missing Piece you know how important the Pickl-It jar is proving to be in our GAPS healing journey. Some have asked me how I make sauerkraut so I’m going to share that recipe with you today. For this recipe to work you do need a special anaerobic fermenting jar or Fermenting Crock. I choose to use the Pickl-It jar because it is not prone to mold like crocks can be and because if I do get mold in it I can easily replace the non-glass pieces and keep most of my investment. I do not know of any other jar that works to keep oxygen out and yet allow for easy off gassing like the Pickl-It does. I have seen photos of browning foods in mason jars with...
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The Great Yogurt Experiment
Ever since I learned about fermenting in the Pickl-It jar this past spring I have been using it to make various fermented foods like Water Kefir and Sauerkraut. One food that I resisted making in the Pickl-It was yogurt. A big part of why is because I make a lot of yogurt! I make 2-3 gallons every 2 weeks when I get my milk. That is a lot of Pickl-It jars. Also the biggest Pickl-It jar that I can fit in my dehydrator (where I make my yogurt) is a 2L jar. So that means 6 Pickl-It jars just for my yogurt! That is a big investment! (I know I could make less at one time and use fewer jars but I do like getting it all done at once and I can only get my milk every 2...
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