I am having some "issues" after a course of evil antibiotics, so I figured I need to start helping myself. 
I tried gulping probiotic after probiotic, still not solving the problem. So, I bought some Bubbie's pickles, they are fermented. After I downed a small jar yesterday, I started feeling better. Today, I'm still better. 

So, now I'm going to try fermenting foods, making sauerkraut, kimchi, pickled vegetables in a stoneware crock, pickling salt, spring water, weight it down, let it ferment.

This seems like it could work out perfectly on the road. Think of it, find a farmer's market, load up on veggies, get to camp, clean all your utensils. Then, start chopping vegetables, put it in the crock, add your salt and water, put the stones on top, let the microherd make some yummie kimchi. A one gallon crock takes up space, yeah, but when it means your health, it's one of those things you just make room for. Maybe even find a place to wedge it, wrap in Reflectix, then drive on to the next stop!

Walden bound I really love the blueberry kefir you can but at almost any grocers now. It's a fermented milk


Sent from my iPhone using Tapatalk

Kefir in a grocery store??? Well, that certainly puts a damper on my Ma Ingalls experimentation.

Things in stores have to be pasteurized, which means it's dead. Do it yourself, and you've got a living, healthy microherd. Fermentation is a very ancient food preservation method, and I love homemade pickles!

Our Polish neighbor in northern Wisconsin used to ferment things in his garage - you couldn’t get too close.... let me know how it works. The most I’ve done is some over night pickles and lots of not quite fermented root beer but not at the same time.... try kumbuchi? Vinegar? You might have to stay in one place fermented stuff doesn’t like to be disturbed.

Waldenbound,

If you're at all interested here is a link  http://users.chariot.net.au/~dna/Makekefir.html
that i used to use when making my own kefir when i was into the healthy eating regime.

Regards

I sooooo love pickled eggs. Oh, and pickled watermelon rind.

Kimchi, pickles, pickled green beans, carrots, cauliflower, green cherry tomatoes, I want to try it all. My crock is coming Monday. And pickled watermelon rind? Oh heck YES!

Save some of the watermelon rind for me.......Please

Rob

I have fermented sauerkraut several times. It is AMAZING but smells pretty firece when fermenting. I think it would blow out a van.

(12-02-2017, 11:05 PM)Gunny Wrote: Save some of the watermelon rind for me.......Please

Rob

I never had pickled watermelon rind, but I'm sure willing to throw some in the crock. 

Oh, and pickled okra, and pickled asparagus, and pickled little Brussel's sprouts, wonder if those would work?