Eat Bacon, Don't Jog

Twibbly

KnitOrMiss, Bubbie's makes fermented pickles (dill, not bread and butter), relish, and kraut. I can get them at the health food stores here.

SkinnyKerinny

Hi KnitOrMiss,

You can ferment your own veggies if you can't find a good source locally. I bought all the books/supplies to make it online.

My absolute fav (so yummy) is Sonoma Brinery Curtido. It has Latin spices in it and a tiny bit of carrot and some other veggies besides just cabbage.

I live in CA so I don't know what options you have there but I have found Curtido at Trader Joes and Whole Foods. The generic fermented kraut should be in most health food stores. I've found I like it a lot better with sour cream or homemade OO mayo.

It's a lot cheaper than buying probiotic supplements and it has a lot more of the good stuff. : )

KnitOrMiss

Unfortunately, in the town I live in, we don't have a health food store anymore, and we don't have Trader Joes or Whole Foods. Closest is 45 minutes away, and I might go once a month, and usually don't have money to blow. I've seen links for how to make stuff using kefir water grains or kombucha, but it's a heck of an investment for something I can't be sure I'll eat/like.

@SkinnyKerinny Do you have any links to recipes/advice for how to make stuff? Can't be super complicated or require much in equipment, as I live in a tiny apartment....

canadjineh

Yep, 'weight (fat) loss in the kitchen, fitness in the gym' & it doesn't matter if you are low carbing or low calorie-ing, lol.

camtosh

KnitOrMiss wrote: »

I've seen links for how to make stuff using kefir water grains...

I buy these from iherb: Yogourmet kefir grains, instructions are pretty easy.
http://tinyurl.com/nbkxacz

KnitOrMiss wrote: »

@SkinnyKerinny Do you have any links to recipes/advice for how to make stuff? Can't be super complicated or require much in equipment, as I live in a tiny apartment....

Dunno how spicy you like things, but kimchi is yummy! Look in the asian foods section. Or make your own?
http://www.thekitchn.com/how-to-make-cabbage-kimchi-cooking-lessons-from-the-kitchn-189390

Or just eat good dill pickles and drink Braggs ACV?

professionalHobbyist

Bragg ACV?

I drink a little of that every week.

Did not know it was good for low carb peeps...

Thanks for the info!

Dragonwolf

KnitOrMiss wrote: »

Unfortunately, in the town I live in, we don't have a health food store anymore, and we don't have Trader Joes or Whole Foods. Closest is 45 minutes away, and I might go once a month, and usually don't have money to blow. I've seen links for how to make stuff using kefir water grains or kombucha, but it's a heck of an investment for something I can't be sure I'll eat/like.

@SkinnyKerinny Do you have any links to recipes/advice for how to make stuff? Can't be super complicated or require much in equipment, as I live in a tiny apartment....

If you like plain yogurt, there's a good chance you'll like kefir (water kefir still has that same tang in my experience).

It doesn't take anything fancy to make just about any fermented anything. We do root beer (hubby drinks it) with a fermented ginger starter, for example. All it costs is the price of some fresh ginger and the sugar to get it started. Then you can use it for whatever.

Mark's Daily Apple has a few fermentation recipes, as well, several of which only require salt and vegetables.

SkinnyKerinny

Since you have no nearby stores, the only option is to ferment them yourself. Sandor Katz has written great books on fermenting. There are blogs about it, etc.

Here is a mini tutorial on how to ferment:
Cut up the veggies (cabbage is a really good one) into small pieces or grate with a shredder. Pound the veggies in a bowl to bring out the juices. Mix salt in with the veggies and juice. Put in a container. If the juice doesn't cover the veggies, add clean (no chlorine) water to cover. Keep the veggies submerged. Don't put a tight lid on the container because gas needs to escape. Check weekly for bubbles (sign of fermenting process) and taste.

If you drive to WF, you only need to go once a month (or two) since the fermented foods are basically preserved. Keep them in the fridge and you're good to go for a long time. A month supply is probably about $25.

Kefir is a cheap and easy way to get probiotics. Now that I think about it that's probably the best way to go. The grains can be used over and over. My guess is milk kefir has a lot less carbs than water kefir.