Probiotic Food Challenge Week 3: How are we doing?

Dr. Jill { 10 comments }

Today is nearing the end of the third week of the Probiotic Food Challenge. How is everyone doing? What is everyone doing? Let’s use this post to share our successes, our failures, to brag, ask questions or to vent if need be.

I’ve been doing really well and I am so glad I started this challenge. It forces me to actually do what I have be meaning to do but just never got around to. I’ve been meaning to ferment lots of different food items and I’ve been lazy. This challenge has been the motivating force to get me in gear.

If you have been following my blog posts, you know that I’ve already posted several recipes involving fermented foods. Here they are:

Coconut Water Kefir with a video.
Homemade Yogurt with a video.
Fermented Beet Kvass with a video.
Homemade Sauerkraut with a video.
Whey and Yogurt Cheese with a video.

I’ve also posted several articles about probiotics and cultured foods. Here they are:

8 Reasons to Add Probiotic Foods To Your Diet. This popular post explains why you need to eat cultured foods.
Getting Started with Cultured Foods. This is a guest post from Roxanne of Cultures for Health.
5 Reasons to Make Sourdough Your Only Bread. This is a very popular post. I guess people really love sourdough bread!
Gluten-Free Sourdough Baking. This is a guest post by Sharon Kane, gluten-free sourdough baker extraordinaire!
6 Reasons To Drink Fermented Cabbage Juice. After you get over the “yuck” factor, you see how nutritious it is!

There have been three giveaways!

Cultures for Health Four Starter Pack — $64.95 Value! This was in December in preparation for the challenge. It is now closed.
The Art of Gluten-Free Sourdough Baking — $30.00 value. This great book by Sharon Kane. It is now closed.
Caldwell’s Organic Fermented Vegetable Juice Variety Pack — $42.00 value. This giveaway is open through February 2. Join now!

Don’t forget the Probiotic Food Linky Carnival that is still open for sharing. There are over 60 fabulous recipes! Please visit and look around!

Probiotic Food Challenge Linky

The Challenge is still open for new participants! There is still time to start to improve your health!

Probiotic Food Challenge Signup Page

Where to buy culture starters

Don’t forget the 10% discount offered at Cultures for Health is good through the end of the challenge, February 6, 2012.

Use COUPON CODE RFF2012 At Cultures for Health for a 10% discount on all starter cultures, good through February 6, 2012.

Sharon Kane is offering 3 great bonuses with the purchase of her book The Art of Gluten-Free Sourdough Baking.

Buy The Art Of Gluten-Free Sourdough Baking here and receive all 3 bonuses.

Join the Caldwell’s Fermented Organic Juice Variety Pack giveaway!

I’m having a blast with all that’s going on! What about you? Please leave a comment and let me know how you are doing!

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AmandaLP January 27, 2012, 9:48 pm

Has it been three weeks already? Wow!

Chobani has been on sale for $1 each, so I’ve been indulging in it. I have an extra half gallon of raw milk on order so I can try to make yogurt. Everyday, I’ve had yogurt, or kombucha, or kimchi :). I haven’t had any symptoms of die off, so I may increase the amount next month 🙂

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Linnae January 27, 2012, 10:15 pm

This challenge really is a great motivator! We have been consuming fermented foods at least 3x a day- usually more!! I am going to be making more kraut this weekend because we are running low. I also plan to ferment some cauliflower and sauerrueben from http://www.picklemetoo.com/ Some of the new foods I have already tried are pickled ginger and ketchup and the beet relish and carrot pickles from my last post. 🙂 Thanks for the awesome challenge!

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Lourdes January 28, 2012, 5:35 am

I have been eating fermented veggies at least once per day. I must admit that I like the taste but do not love it. I hope that with time I will learn to love the taste. I cannot have dairy due to allergies.:(

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Tami January 28, 2012, 3:41 pm

I have just finished the fermenting of the Kimchee I made last Sunday, so I will be munching on that this week. I have been having greek yogurt every day. Hopefully the fruit kimchee I made will be ready in the next day or two, I tasted it and it needed a little bit more time.

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- Jill January 28, 2012, 4:20 pm
  
  Hi Tami,
  The fruit kimchee sounds interesting — can you give me the recipe? And did you ferment it with a starter or whey or whatever?
  
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Pak January 30, 2012, 11:34 am

I have been keeping up with my yogurt, but really need to find some ways to make it more appealing to my teenagers. I love it plain, with some maple syrup, dried fruit, etc., but they are not fans. I have started making water kefir, and have experimented with several flavors. The family really likes the kefir that has fruit juice (berry) in it. The others (vanilla, lemon, apple cider) did not go over as well. My sourdough starter is not doing much (9 days). I have followed the instructions, but so far it’s a dud. I have been using the “discarded starter” in recipes (waffles, biscuits, crackers) and they have been very tasty. But the starter has just a few bubbles and no rise whatsoever, so I know I would end up with a loaf of brick bread if I used it now. I am not ready to give up on it just yet, but I am not really sure what to do next. I bought a fermenting jar, and picked up a head of cabbage – so I am going to try and tackle that today, and make sauerkraut.

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- Jill January 30, 2012, 5:08 pm
  
  Hi Pak,
  Sounds like you have been busy!
  
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Carol Adler January 30, 2012, 5:38 pm

Love this challenge! What an encouragement! I have made pink sauerkraut, fantastic, experimented with flavored kombucha (marvelous!) and Morrocan preserved lemons, which make the most flavorful salad dressings. I loved the fermented raw applesauce I tried, and want to make a lot more. This is something everyone will eat! I bought kefir at WF, but could only find lowfat, but I liked the flavor, as did my kids, when sweetened a little with honey. I also liked ginger carrots, from NT, using a Caldwell packet, since my first batch with whey turned out a little slimy. This batch was much better, “brighter” and my daughter (2) loves it. I also made orangina from our own oranges, but it wound up with an unpleasant alcohol flavor, so I tossed it. On my list to make are the sauerrueben (turnips), pickled Brussel sprouts, the NT Turkish apricot preserves and I’d love to try water and coconut water kefir.
Has anyone had difficulties with cross-contamination, especially with kombucha?

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- Jill January 30, 2012, 6:46 pm
  
  Hi Carol,
  Wow! Sounds like you have been very busy! I also like fermented veges with starter packs better than just salt of whey. I also tried the fermented raw applesauce and we all love it! It is now a staple in the house.
  
  I’m going to try the lemons and then salad dressing from them.
  
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Hanna February 8, 2012, 8:55 pm

Ive been having a little yoghurt everyday, with fresh fruit and a little honey or agave mixed through, the kids love it to. I cant wait till it gets a bit cooler and i cant plant some cabbage for sauerkraut with maybe some beets or carots in there as well (store bought veggies just dont compare to what comes out of the garden!)

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