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Old 03-26-2007, 10:27 PM   #1
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Anyone here follow Nourishing Traditions?

I know there are a lot of veggie only people around but anyone else follow Nourishing Traditions/Weston Price etc....???

We have implented some fermented products, real animal products to replace the subs and also try to stay on the high raw thing too So a mix of everything.

But I cannot do organ meats. I tried....I failed...and I am okay with that LOL!!

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Old 03-27-2007, 11:38 AM   #2
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Re: Anyone here follow Nourishing Traditions?

I do a mish-mash of things that make sense to me, and Nourishing Traditions and Ann Louise Gittleman are both high on my list. I started making ferments and we already have a great source for organic grass fed beef. What ferments do you make?
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Old 03-27-2007, 01:46 PM   #3
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Re: Anyone here follow Nourishing Traditions?

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I do a mish-mash of things that make sense to me, and Nourishing Traditions and Ann Louise Gittleman are both high on my list. I started making ferments and we already have a great source for organic grass fed beef. What ferments do you make?
Hubby is doing saurkrat and Kombucha, which I am not really interested in LOL I have been making ginger carrots which are actually yummy!!

I tried and tried with the sourdough bread, but my starter just wouldn't go. So I am going for sprouted wheat bread next!
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Old 03-27-2007, 06:53 PM   #4
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Re: Anyone here follow Nourishing Traditions?

I've been making kombucha, kefir, kimchi, and ginger beer (non-alcoholic). I may try saurkraut next. I had a failed attempt at ginger carrots but they do sound tasty (I'm a big fan of anything ginger! ). Do you mind sharing your recipe? Also, I'd be curious to know how the sprouted wheat bread goes!
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Old 03-28-2007, 12:02 PM   #5
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Re: Anyone here follow Nourishing Traditions?

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I've been making kombucha, kefir, kimchi, and ginger beer (non-alcoholic). I may try saurkraut next. I had a failed attempt at ginger carrots but they do sound tasty (I'm a big fan of anything ginger! ). Do you mind sharing your recipe? Also, I'd be curious to know how the sprouted wheat bread goes!


OMG I love kimchi.. I have no idea how to make it though . I buy mine from earth fair. Wanna tell me how to make it?? TY
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Old 03-28-2007, 02:44 PM   #6
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Re: Anyone here follow Nourishing Traditions?

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I've been making kombucha, kefir, kimchi, and ginger beer (non-alcoholic). I may try saurkraut next. I had a failed attempt at ginger carrots but they do sound tasty (I'm a big fan of anything ginger! ). Do you mind sharing your recipe? Also, I'd be curious to know how the sprouted wheat bread goes!
For our ginger carrots, I just took organic carrots and ginger root and shredded them together in our food processor. I put all that into a bowl and sprinkled with sea salt, then pounded with the bottom of a glass. Then I scooped all that into a glass Mason jar and took the cup and squeezed down hard to where there was liquid covering the carrots. If there's not enough liquid, you have to add water. Always keeping them with a small covering of water. I think it sat on the counter for 3 days with a towel on top until I saw the little ferment bubbles and could smell the process starting. Then I sealed em, and popped them in the fridge. At first it was way too sour for me, so I put some raisins and some pure maple syrup on top of them, mixed up and it helped a bit. Until I got used to the flavor.

This has to be my personal favorite for the fermented veggies. My husband's saurkraut with lots of garlic is pretty good too though, before it really gets sour! It's like crunchy/garlicy coleslaw with a tang to it and it's pretty yummy too!
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Old 03-29-2007, 06:51 AM   #7
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Re: Anyone here follow Nourishing Traditions?

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OMG I love kimchi.. I have no idea how to make it though . I buy mine from earth fair. Wanna tell me how to make it?? TY
I shred Napa cabbage (maybe 2 lbs), 2-3 carrots, an onion, 2-3 cloves garlic, and maybe 4ish T ginger and mix together. I sometimes add some radishes, hot pepper seeds, or a hot pepper, but I don't like too much heat. For traditional kimchi, you would probably want to add more pepper. Make a brine of 2 c water and 2 T salt, soak veggies overnight, then drain and reserve the brine. Mash down the veggies and its own liquid should rise--use the reserved brine if you need more liquid to cover them. (If they are completely submerged, they can mold.) Leave them at room temp for about 3 days, then refrigerate. Mmmm! They start out extremely salty and get more tangy as the fermentation process goes on. The great thing is that you can adjust the recipe to your taste (I like tons of ginger and very little pepper.) If you try it, let me know how it goes.

Melissa, what's the approximate salt/carrot/ginger ratio you use? I tried ginger carrots a few months ago. I think I used 1-2 teaspoons salt for a quart of shredded carrots (don't have any idea how much ginger I put in). After 2 days, the liquid was thick and syrupy which I thought could be a very bad sign. The veggies were completely covered by water. Did I need more salt? I really want to make some yummy ginger carrots!
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Old 03-29-2007, 05:24 PM   #8
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Re: Anyone here follow Nourishing Traditions?

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Originally Posted by ChoiceSoaps View Post
I shred Napa cabbage (maybe 2 lbs), 2-3 carrots, an onion, 2-3 cloves garlic, and maybe 4ish T ginger and mix together. I sometimes add some radishes, hot pepper seeds, or a hot pepper, but I don't like too much heat. For traditional kimchi, you would probably want to add more pepper. Make a brine of 2 c water and 2 T salt, soak veggies overnight, then drain and reserve the brine. Mash down the veggies and its own liquid should rise--use the reserved brine if you need more liquid to cover them. (If they are completely submerged, they can mold.) Leave them at room temp for about 3 days, then refrigerate. Mmmm! They start out extremely salty and get more tangy as the fermentation process goes on. The great thing is that you can adjust the recipe to your taste (I like tons of ginger and very little pepper.) If you try it, let me know how it goes.

Melissa, what's the approximate salt/carrot/ginger ratio you use? I tried ginger carrots a few months ago. I think I used 1-2 teaspoons salt for a quart of shredded carrots (don't have any idea how much ginger I put in). After 2 days, the liquid was thick and syrupy which I thought could be a very bad sign. The veggies were completely covered by water. Did I need more salt? I really want to make some yummy ginger carrots!


Okay I have it all soaking.. God I hope this turns out good for me.. I love kimchi.. thank you mama
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Old 04-06-2007, 07:38 PM   #9
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Re: Anyone here follow Nourishing Traditions?

NT mama here. We do water kefir and kimchi (I'm half Korean, so I often get the authentic good stuff from my family), and I'm working up to trying sauerkraut.

I've only ever had store-bought, processed sauerkraut, which I'm sure doesn't taste anything like the real thing. But still, I hated it growing up. I love kimchi, so I'm sure sauerkraut would be wonderful. Just have to actually make it.

Anyone else drink raw milk? I just found a decent source, and we've been enjoying it.
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Old 04-08-2007, 12:24 PM   #10
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Re: Anyone here follow Nourishing Traditions?

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NT mama here. We do water kefir and kimchi (I'm half Korean, so I often get the authentic good stuff from my family), and I'm working up to trying sauerkraut.

I've only ever had store-bought, processed sauerkraut, which I'm sure doesn't taste anything like the real thing. But still, I hated it growing up. I love kimchi, so I'm sure sauerkraut would be wonderful. Just have to actually make it.

Anyone else drink raw milk? I just found a decent source, and we've been enjoying it.

we drink raw organic milk...love it!! I have the book Nourishing Traditions...tried the porridge but didn't care for it....maybe I did it wrong...not sure. I'll have to try some of the other recipes.
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