I really wanted to like more fermented foods, but when I tried a couple recipes from Nourishing Traditions I just didn’t care for them. One was the pineapple compote and the other was fermented salsa. They both tasted like beer and I plain don’t want my fruit or my salsa to taste like beer. Thankfully I didn’t give up forever. I tried sauerkraut last summer and it turned out really good! Next I made fermented cranberry relish – yum! (Remember these are condiments and not side-dishes, so you only need a little bit with meals to help with digestion and add beneficial healing bacteria to promote gut health and a strong immune system!)
Then at the Weston Price/Wise Traditions conference in November I tried Caldwell’s fermented carrots.
Oh-my-gosh, those things were DREAMY. So much for fermented vegetables only being a condiment; these became a main dish I ate so much. I was hooked and found myself craving them in the weeks after the conference.
I decided to do a comparison, I wanted to try making my own and see how they tasted up against Caldwell’s.
For my version I used the recipe from Nourishing Traditions, only I used less salt as I’ve heard from a few sources that 2 T. was too much:
- 4 cups grated carrots (My Bosch made this go fast.)
- 1-2 T. freshly grated ginger (I like a lot)
- 1 T. sea salt
- 4 T. whey
Sally Fallon’s directions: “In a bowl, mix all ingredients and pound with a wooden pounder or meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.”
Isn’t that simple?
I loved them both! And the weirdest thing happened, I seriously couldn’t get enough of any of the vegetables and decided this will be my new way to eat veggies all winter long! I especially loved trying all the different goodies that were sent to me. I began to be drawn to the frig for “just a few more”. Writing about it now makes me want to go get my fork. Whether it was their carrots, their sauerkraut, their Kim chi, you name it. I wonder if these cravings were my body’s way of getting what it needs?! (You know how that happens when you’re pregnant? Not that I AM, but how you crave meat or whatever…)
Here’s a picture of the Kim chi:
This was SO flavorful and had the perfect “bite” to it. It tasted like a spicy sauerkraut. Their carrots were a little sweet and a little sour (yum!), and mine were more on the sweet side. Two of the kids ate (and loved) my carrots, but none of them would eat Caldwell’s. If you have kids that like sauerkraut, though, they’ll love any of Caldwell’s veggies, but mine don’t. Hopefully someday they will as I keep offering it.
FOOD THAT IS ALIVE
I love knowing how beneficial these foods are for my body and that unless you have health issues and need a stronger therapeutic strength probiotic, just eating traditional fermented foods is SO good for us! The living enzymes, the beneficial bacteria, all the other nutrients in the veggies, I love it.
Something tells me that the Caldwell veggies were full of more of the “good guys” because I didn’t have the same, um, reaction after eating mine. They were obviously clearing my body of some toxins. (Kent said I should refrain from being more specific. Does anyone else notice this much?) So they’re definitely doing something better than I did. Maybe I need more whey? Or I think I’ll try using Caldwell’s fermented food starters next time so I’m sure to get all the little beasties I need and so I can be consistent. (Click here to get a fermented vegetable starter online.) There’s no use in making just a shredded carrot salad when I can be just as easily making a superfood!
- Have you tried homemade fermented soda pop yet?
- Read the Wild Fermentation book review by Jenn
- Fermented Lemonade Punch