Hi Richie,

I've switched from the term fermented to *cultured*, ...it helps reduce the funny looks I get from family and friends. Yogurt, vinegar, etc are just fine to use. That sour taste is amazing, isn't it! And nice journal work.

Colette

: Hi,

: I love pickles, yoghurts, vinegar
: dressings, saurkraut etc. I always
: have. Since being in RR I have
: been label reading. Some of the
: brands are no go areas for me now
: as they have sugar in them. I
: still like them all the same and
: some seem to be OK after being
: eaten, journalled and they dont
: set off cravings for more of the
: same.

: I was wondering if the preference for
: the sourness of these fermented
: foods is in any way sugar (or
: alcohol) related.

: Is the term ferment chemically
: similar in yoghurt and cheese
: making as it is in brewing or wine
: making? Is there any alcohol in
: vinegar? Is it OK to eat pickled
: cucumbers etc? Do I need to cut
: down or cut these out?

: Thanks

: richie