Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 Hi folks-- Has anyone used the ginger carrots recipe from NT? I made some and the carrots must not have been very juicy because no matter how I pounded I got hardly any juice out (they'd been in the fridge a while). I ended up adding some water to cover after pressing the carrots down well. They smell fine, but the juice/water seems to be rather mucilaginous--goopy, almost. Should I be worried? I went ahead and ate some because I'm just generally stoopid and they were tasty... Lynn S. who didn't get a pot of stock divided up and frozen fast enough this week and lost almost the whole dang pot...oh well, got two very good soups out of it... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 >They smell fine, >but the juice/water seems to be rather mucilaginous--goopy, almost. Should I >be worried? I went ahead and ate some because I'm just generally stoopid and >they were tasty... Some people have mentioned that. I might suggest adding some cabbage-juice -- blend a couple of leaves in the blender with some salt (and whey or kimchi-juice, if you want) and using that to cover the carrots. A lot of " good " bacteria seem to produce slimy goop (my kefiili sure does!), but it isn't very aesthetic. Cabbage-bacteria seem to not promote the slimy stuff, don't know why. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 Interesting! Those carrots are downright inedible. I find the NT kvass too salty to drink too. I wonder if that calls for less salt too? I would like to know what you find. Elaine > I've been making some lacto-fermented vegatables for the first time > (have kimchi sitting on my counter as I write---smile). > Anyway, I was a bit worried about the ginger carrots as someone had > posted awhile back that all they could taste was salt. I do know that > there are some errors in Nourishing Traditions...example: the baking > time on the muffins.....and wondered if there could be a mis-print > here as well, so I looked up Sally's ginger carrot recipe in my > Maker's Diet book, and sure enough, he says to use 2 tsp. of salt, > not 2 Tablespoons as is in NT. That could make a BIG difference!! > I missed a week of posts due to a vacation, so if this is repeated > information, I apologise. Anyway, I'm off to make ginger carrots and > Beet Kvass. (-: > -----Judy Quote Link to comment Share on other sites More sharing options...
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