List of fermented paleo foods

[A_Tribe_Called_Paleo]

So far all I have is high meat, sauerkraut, pickles, black garlic.

Are fermented carrots and beats ok? Or too much carbs?

Tempeh and miso ok? Made with soy, found mixed answers online as too if it's paleo.

Thoughts on fermented honey?

[eveheart]

Tempeh and miso ok? Made with soy, found mixed answers online as too if it's paleo.

Tempeh and miso are made with soy beans, which were not cultivated during the paleolithic era. Soy is not a great food because of the high estrogen-type composition. Unless you want a great pair of man-boobs!

Are fermented carrots and beats ok? Or too much carbs?

Where does this "too much carbs" question come from? You've asked it before. If you cut out the foods of field agriculture (grains and legumes), you are already limiting carbs in a good way. Unless you are diabetic or something, you don't have to limit carbs further. Others here (including myself) have controlled diabetes with carbohydrate limitation, but even so, each one of us has a personal carb level that is ideal, so you need to do your own blood sugar testing, not go by someone else's results, and you have to get daily exercise or else all the carb-limiting in the world won't work.

[A_Tribe_Called_Paleo]

I want to limit carbs so I don't promote growth of more candida.

Recent experiences are leading me to restricting carbs in my diet.

I recently had a terrible reaction to really raw honey.

 wondering if fermented beets and carrots would promote candida growth.

[nummi]

Sauerkraut recipe works for almost any vegetables.

I made a mix of cabbage, red cabbage, carrot, turnip, sunroot, onion, garlic, ginger (should've ground this well first...). Turned out rather good, aside the occasional slightly big chunks of ginger...
Will try just sunroot in a couple weeks or so. While researching fermentation a little I found someone saying when they first tried fermented cabbage it was good, but turnip was better, and sunroot the best of them (taste and texture wise at least). Going to see if it's true, as I've got sunroots fresh in the ground.

[A_Tribe_Called_Paleo]

Sauerkraut recipe works for almost any vegetables.

I made a mix of cabbage, red cabbage, carrot, turnip, sunroot, onion, garlic, ginger (should've ground this well first...). Turned out rather good, aside the occasional slightly big chunks of ginger...
Will try just sunroot in a couple weeks or so. While researching fermentation a little I found someone saying when they first tried fermented cabbage it was good, but turnip was better, and sunroot the best of them (taste and texture wise at least). Going to see if it's true, as I've got sunroots fresh in the ground.

Wow never even heard of sunroot! I'll have to look it up.

Is it possible to make these fermentations without salt? Every online recipe asks for it...

Is a lactofermented sauerkraut considered non paleo because of dairy aspect?

[nummi]

Sunroot has many names, the best known in english is a completely idiotic one (the plant doesn't even originate from Jerusalem or anywhere near that region...). I use sunroot as it's simple and very much an appopriate name (of the same family as sunflower, but instead tubers).

They should work without salt. Salt is used to ensure the right kind of bacteria survive and grow, and it also creates more acidity.

Lacto-fermentation has nothing to do with dairy other than that dairy can also be lacto-fermented. Didn't know myself, about two weeks ago, what exactly the "lacto" meant... though I knew how to make those ferments and that bacteria produces acid. The "lacto" is about the acid produced by the bacteria, lactic acid. Differences in languages, in my own language there's no equivalent of the word "lactic" used (no specifics), only refers to acidity in general.

[A_Tribe_Called_Paleo]

Ahh ok, thanks for clearing up my confusion with "lacto"

[jessica]

You should see if Phil posted anything about sunchokes and how they contain inulin instead of starches, which are great at feeding gut bacteria however they may cause gas.  I wonder how/if the inulin is changed in the fermenting process?  You can ferment meats in whey and sauerkraut as well, it's kind of like making chevice and using different acids. 

[eveheart]

I want to limit carbs so I don't promote growth of more candida.

Candida albicans is a normal yeast that lives in your intestines. It is supposed to be there. You don't have to do anything to curb its growth.

However, if you have leaky gut syndrome, anything can pass through the intestinal walls and get into your bloodstream. Candida does not belong in the circulatory system.

IMO, candida protocols are for people who want to keep eating wrong (injuring their intestinal walls) but still want to get some relief from candida in their bloodstream. These protocols are not a healing strategy, just a coping strategy. The healing needs to be done on the intestinal walls.

"Lacto" is short for the name of the bacteria genus Lactobacillus. They are decomposers that convert lactose and other sugars to lactic acid. Their names are often written with L. followed by the Latin name of the species - such as L. acidophilus, famous because it is on yogurt labels. Lactobacilli are present in nature, and they are already on the plants that we ferment. All a fermenter does is create a friendly environment for the decomposer in the fermentation crock. Each decomposer notably has its own perferred temperature range, oxygen preferences, and salinity level. That's why salt and submersion under water are often used when fermenting vegetables - to encourage the decomposers that taste good and kill off the undesirable decomposers. Good fermentation instructions are available at http://www.wildfermentation.com/.

[nummi]

A book "Preserving Food without Freezing or Canning" might come useful. I'd go as far as say (for now) that "it's a must".

[A_Tribe_Called_Paleo]

A book "Preserving Food without Freezing or Canning" might come useful. I'd go as far as say (for now) that "it's a must".

I'll check it out, thank you!