septemberwhole30 Posted August 27, 2017 Share Posted August 27, 2017 I've had success in the past in making homemade lacto-fermented pickles - beets, cabbage, turnip, daikon radish. My previous method was to drain the liquid out of yoghurt using cheese cloth and a sieve. I've just started the whole30 and am wondering about how best to continue making them. Does the liquid from the yoghurt make my method non-compliant, because of the dairy? I've seen "vegan" probiotic cultures for fermenting vegetables, such as these https://smile.amazon.com/gp/product/B014RRKXM6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 The vegan ones are non-dairy, but they contain maltodextrin. Any thoughts on which would be better? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted August 27, 2017 Moderators Share Posted August 27, 2017 Neither of those options is really Whole30. Good news, though -- you don't actually need a starter to ferment vegetables, you can do them in a salt brine. Try this blog for some basic recipes: http://www.killerpickles.com/category/fearlessfermentation/ If you're on Facebook, there's a group called Wild Fermentation that I've found to be helpful, mostly positive, and mostly it's pretty well moderated to avoid off topic discussions: http://www.facebook.com/groups/WlidFermentation/ Link to comment Share on other sites More sharing options...
septemberwhole30 Posted August 27, 2017 Author Share Posted August 27, 2017 Thanks very much for the quick reply! Link to comment Share on other sites More sharing options...
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