Kefir whey as preservative for vegetables?

[Guest guest]

I eat my vegetables raw or just barely scalded. I make lots of raw goat milk

kefir from Marilyn's grains that I ordered and started using about 2 years ago

now. (Thanks, Kefirlady!)

Has anyone tryed using kefir whey or just whole well-fermented kefir to make a

jar of *pickled* broccoli or asparagus, for example?

I checked the files and database for such recipes and did not find any.

Suggestions? For now, I am simply scalding the veggies and floating them in

first cold pressed olive oil to preserve their live enzymes and heat-sensitive

amino acids.

Ann

[Guest guest]

Ann, here is a good site that has lots of info on lacto-fermenting. From

what I have read on this site they don¹t heat treat the vegetables before

fermenting them.

http://www.cookinggodsway.com/?s=lacto-fermentation

if the link does not work, just try going to cookinggodsway.com

Thanks,

Liam Serf

On 2/19/11 1:02 PM, " ann_garner " <ann_garner@...> wrote:

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> I eat my vegetables raw or just barely scalded. I make lots of raw goat milk

> kefir from Marilyn's grains that I ordered and started using about 2 years ago

> now. (Thanks, Kefirlady!)

>

> Has anyone tryed using kefir whey or just whole well-fermented kefir to make a

> jar of *pickled* broccoli or asparagus, for example?

>

> I checked the files and database for such recipes and did not find any.

> Suggestions? For now, I am simply scalding the veggies and floating them in

> first cold pressed olive oil to preserve their live enzymes and heat-sensitive

> amino acids.

> Ann

>

>

>

>

>

[Guest guest]

Liam,

Thank you very much. I am poring through the contents of the site now. It is

very helpful.

Ann

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> > I eat my vegetables raw or just barely scalded. I make lots of raw goat

milk

> > kefir from Marilyn's grains that I ordered and started using about 2 years

ago

> > now. (Thanks, Kefirlady!)

> >

> > Has anyone tryed using kefir whey or just whole well-fermented kefir to make

a

> > jar of *pickled* broccoli or asparagus, for example?

> >

> > I checked the files and database for such recipes and did not find any.

> > Suggestions? For now, I am simply scalding the veggies and floating them in

> > first cold pressed olive oil to preserve their live enzymes and

heat-sensitive

> > amino acids.

> > Ann

> >

> >

> >

> >

> >

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