Re: What has happened to my gingered carrots?

[Guest guest]

I also avoid all

> cruciferous vegetables (despite my love for good saurkraut) because

of my

> thyroid problem.

You don't eat cruciferous vegetables even if they are cooked or

fermented? I thought that cooking or fermenting them gets rid of

whatever it is that messes with the thyroid? Here are some of the

foods that I have found that are not good for the thyroid. Is there

anything other food that you know of?

Peace and Love of Christ be with you,

Robin

Beet greens

Bok Choy

Broccoli

Brussels Sprouts

Cabbage

Cauliflower

Chinese Cabbage

Collard Greens

Garden Cress

Horseradish

Kale

Kohlrabi

Mustard greens

Radishes

Rutabaga

Swiss Chard

Turnips

Turnip Greens

Soy

Rapeseed (canola)

Millet

[Guest guest]

I forgot to ask you something. It seems(?)as though you prefer root

vegetables over others, why is that?

Peace and Love of Christ be with you,

Robin

[Guest guest]

Does your kefirkraut get nice and sour?

----- Original Message -----

From: johnny_tesla

Sent: Thursday, June 20, 2002 5:59 PM

Subject: Re: What has happened to my gingered carrots?

> >My gingered carrots have become slimy. Is this normal? Has

> >anyone

> >else experienced this? What could be the reason for this?

>

> Other people have said the same thing, and my first batch of

> beets was slimy (also got mold).

I don't know anything about this gingered carrot recipe, but I've

been making kefirkraut with excess kefir grains and shredded cabbage,

and the grains don't let any other critters grow in there during a

week of fermentation at room temperature. I've made sauerkraut with

cabbage and salt, and there was all sorts of black mold growing on

the surface. The final kraut was tasty, but I didn't trust it enough

to eat it raw. The kefirkraut stays amazingly " clean " during the

entire process, and I eat it raw with no worries.

[Guest guest]

I sliced my carrots into thin rounds instead of grating them. They are not

slimy.

----- Original Message -----

From: dkemnitz2000

Sent: Friday, June 21, 2002 7:07 PM

Subject: Re: What has happened to my gingered carrots?

---BTW my gingered carrots are inedible too or so it seems. They're

mighty acidic and have strong ginger flavor. They're color is

brilliant orange. What do you eat with the carrots? I think I used

too much ginger and too much (overly acidic) whey. Any thoughts?

Dennis

In @y..., " givemeamomenttothink " <deweyli@e...>

wrote:

>

>

> > You say you have heard " mixed things " . What kind of mixed things?

>

> I have heard that vinegar causes acid imbalance, and that it is a

> healthy, restorative drink. I looked up as much information as I

> could on raw vinegar but walked away just as confused as before I

> started researching. Maybe there is some confusion between raw and

> pasteurized vinegar and that is where the mixed messages were coming

> in (what type of vinegar they were speaking about was not being

> specified)? I don't know, but the three of you have given me more

> information in your posts than what I had previously read. Thank

you.

>

> Peace and Love of Christ be with you,

> Robin

[Guest guest]

Heidi,

I used kefir whey in making my kimchi and it tastes fine. I was afraid it

would be overwhelmed by the strong onion greens from the garden I put in it,

but it's not.

Peace,

Kris , gardening in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

< >

Sent: Saturday, June 22, 2002 1:00 PM

Subject: Re: Re: What has happened to my gingered

carrots?

> At 11:45 PM 6/21/2002 -0400, you wrote:

> >I made my first batch of kimchi tonight. Hope all goes well. I noticed

that

> >Heidi didn't mention putting whey in her recipe, although NT recipe does

> >include whey. I would think that with whey to innoculate the batch with

> >lactic acid bacteria that vinegar would not be necessary. I used whey,

not

> >vinegar.

> >

> >Peace,

> >Kris , gardening in northwest Ohio

>

> I tried whey, and it didn't work as well -- I made two batches side by

side

> and the whey one went slower and didn't taste quite as good, IMO. You

don't

> need vinegar -- most recipes for cabbage just use a little salt, but I use

> it for my peace of mind and because some of the old recipes use it. The

> cabbage has it's own bacteria, and I figure the cabbage-bacteria are more

> adapted to cabbage than yogurt-bacteria are. But either works!

>

>

>

> Heidi

>

[Guest guest]

At 08:59 PM 6/25/2002 -0400, you wrote:

>Heidi,

>

>I used kefir whey in making my kimchi and it tastes fine. I was afraid it

>would be overwhelmed by the strong onion greens from the garden I put in it,

>but it's not.

Did it make too much gas? I was worried about the jar exploding (though

this does not seem to happen in real life). Kefir needs oxygen, because it

has yeast, but lacto doesn't?

I tried kefir whey to make some pickled salmon, which tastes WONDERFUL but

smells like rotten eggs. My beer book says that the rotten egg smell is

from certain kinds of yeasts. Or does all pickled salmon smell like rotten

eggs?

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

> >I used kefir whey in making my kimchi and it tastes fine. I was afraid it

> >would be overwhelmed by the strong onion greens from the garden I put in

it,

> >but it's not.

>

> Did it make too much gas? I was worried about the jar exploding (though

> this does not seem to happen in real life). Kefir needs oxygen, because it

> has yeast, but lacto doesn't?

I had it in a plastic bag, so no worry about gas pressure.

>

> I tried kefir whey to make some pickled salmon, which tastes WONDERFUL but

> smells like rotten eggs. My beer book says that the rotten egg smell is

> from certain kinds of yeasts. Or does all pickled salmon smell like rotten

> eggs?

I can't say that my 'Gravlox' salmon smells all that good, but tastes fine.

Peace,

Kris , gardening in northwest Ohio

[Guest guest]

> Does your kefirkraut get nice and sour?

Yes.

[Guest guest]

Robin-

>You don't eat cruciferous vegetables even if they are cooked or

>fermented?

I will sometimes if they're cooked, but not if they're just fermented. I

know some people think fermentation neutralizes the thyroid suppressants,

but I've never seen any hard information to that effect, so I'm not going

to take the risk.

-