Or maybe…
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Lots of good suggestions.
I do not think that Japanese Pickled Ginger is fermented though.
Many Korean Recipes and Products are fermented and not spicy or can be made so.
Radish Water Kim Chi / Dongchimi 동치미
Soybean Paste / Doenjang 된장
White Kimchi / Baek-kimchi 백김치
Also Miso is a ready fermented Product that is easy to use/incorporate into ones Diet
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Whole foods market would have a lot of options. I bet you can get her to drink kombucha, and there are a variety of brands and flavors. Whole foods also sells kefir, coconut kefir, yogurts, fermented pickles, sauerkraut, sourdough bread, cottage cheese, and kimchi. As far as the spiciness of the kimchi, maybe she can find one that’s mild, but that might still be a little spicy. I have no idea if she would like me so or tempeh or natto. I don’t eat very much so I haven’t kept up on whether raw cheese is legal in the United States now, but that would be another source of fermented food. Some apple cider vinegar is probiotic.
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I wish I could hug/shake hands/fist bump and break bread with each and all of you wonderful humans.
Thank you for thinking, responding, offering insights and ideas and support. I cannot tell you how much it means to me and to my mother.
Speaking of my mother, she says she’s not nearly as pathetic as I made her sound and she wants everyone to know she’s capable of doing things but she’d rather put her time, energy, and focus into things other than figuring out and making food.
(She does like to eat and is open to new foods, but not much interested in having to make them, if that makes sense.)
My takeaways, after reading all your responses and discussion, are:
- I can’t believe I forgot miso and tofu!
- I have an ever-lengthening list questions for her doctor (how much/many fermented foods, how often, is variety important, does heating/cooking a fermented food affect the probiotics and is that a concern, and stuff of that nature).
Another consideration that’s come up in conversations with my mother is food variety. She’s been limiting her diet to foods she feels “safe” eating (in that they tend not to cause GI issues) and that has led to some mild malnutrition. Based on bloodwork, she’s deficient in some vitamins and minerals. So she’s also now trying to get to consuming 30 different foods a day and we’ve been strategizing on that plus incorporating the fermented foods.
Again, I thank you for helping me think - your responses have given me hope, too!
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" she says she’s not nearly as pathetic as I made her sound"
One more thing! If possible, consider getting a referral to a nutritionist, since they may have more time, and be more inclined to go beyond a standardized hand out.
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30 FOODS a day?!?!
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Yes! I’d vaguely thought of that and then the thought bubbled off into the ether. I’ve now written it down; thank you.
laughing That was much like my response!
I think the guidance is not 30 servings of foods, but 30 different items. So a cheese plate with cheese, grapes, sliced pears, cucumbers, and crackers would count as five foods toward the goal of 30.
But that’s my hazy understanding. (Yet another thing to ask to doc.)
Prior to this guidance she was really limiting what she ate (scrambled eggs with spinach and cheese for breakfast, yogurt for lunch, often spoonfuls of peanut butter for dinner), hence the nutritional deficiencies. My sibling signed her up for some sort of meal delivery and she was okay with that, when she felt comfortable/safe eating the ingredients. (Even though she had picked out the meals.)
Definitely a work in progress!
