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I am curious if anyone knows of someone who sells "artisan" type cultured (fermented) veggies made with a starter? I'm not talking about brands I can find in Whole Foods like Bubbies, Sunja's, etc. that use the existing bacteria present for culturing. I'm talking about smaller batches that might be available from a farmer's market made with a starter culture.
I know I can make my own and I have my own starter I bought online, but dealing with my health challenges and the time necessary to make them and be ready is really stalling me from actually consuming them. TIA!
I know Weaver Street Market in Carrboro (and probably the Weaver Street Markets in Southern Village and Hillsborough) carry some locally fermented veggies, too. I would imagine you might find them at the Durham Coop and the area farmer's markets in Durham and Chapel Hill, too. Not so sure on the big farmer's market in Raleigh.
I'm not sure what you mean as far as the differences between Bubbie's and Sunja's type and the type you're describing made from a starter, though. Isn't a starter naturally occurring bacteria and yeast and other microorganisms? I think that's what Bubbie's uses (I don't like their pickles, though).
There is a difference in the end product when using a starter vs. not using one. I have some specific health challenges that need addressing and salt with naturally occurring bacteria/yeast is not the most ideal situation for me personally.
Starter is naturally occurring bacteria and yeast. I have been making sourdough bread lately with a starter I keep in the fridge.
If you want those particular strains of bacteria in the end product you'll probably need to go with that starter you have purchased.
I think the fermented veggies I have seen at Weaver Street are from Two Chicks Farm.
I think Bubbie's and Sunja's are really going to be similar to what you can buy locally although I'm always for local first. Have Bubbie's and Sunja's disagreed with you? I had some of Sunja's kimchi in the fridge and it's okay, but after buying it I realized I'm really just not a huge cabbage fan.
Have you tried Kefir or Kombucha if you're trying to get some of the good gut flora going?
Starter is naturally occurring bacteria and yeast. I have been making sourdough bread lately with a starter I keep in the fridge.
If you want those particular strains of bacteria in the end product you'll probably need to go with that starter you have purchased.
I think the fermented veggies I have seen at Weaver Street are from Two Chicks Farm.
I think Bubbie's and Sunja's are really going to be similar to what you can buy locally although I'm always for local first. Have Bubbie's and Sunja's disagreed with you? I had some of Sunja's kimchi in the fridge and it's okay, but after buying it I realized I'm really just not a huge cabbage fan.
Have you tried Kefir or Kombucha if you're trying to get some of the good gut flora going?
No, the commercial brands haven't disagreed with me. From my research, I prefer to consume specific strains that are known to have specific benefits for me. With "wild" fermentation, it's not easy to know what type of bacteria you're inoculating your gut with.
I have had kefir before, but not kombucha. I prefer veggies though as they seem to be easier to incorporate into my meals.
I've purchased sauerkraut before from Farmers Daughter Pickles & Preserves. They are usually at the Durham Farmers Market. Perhaps they can help you?
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