Re: Fermented Ginger Carrot - chopped in the Vitamix!

November 12, 2011

Lea Ann,I have read a lot about people fermenting veggies, but haven't ventured into that realm yet. Thanks for sharing your experience with it. Fermented Ginger Carrots sound absolutely delicious!

On Sat, Nov 12, 2011 at 2:25 PM, Lea Ann Savage <lsavage@...> wrote:

Hello Everyone,

I've been learning about (and putting my toe in the waters of) fermented veggies.

I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX to chop the carrots for, " Fermented Ginger Carrots " . http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 " batches " to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of " tamping " to get the juice to cover the chopped carrots.

I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better " chopper " than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots.

It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome.

Here are some of the benefits of lacto-fermented foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

So far I've made the sauerkraut, the gingered carrots, and beet kvass. I am experiencing some die-off symptoms, so am going to slow down and wait until these are gone before making my next batch (when you are introducing fermented foods it is like taking pro-biotics, and people with an imbalance of bad to good bacteria/yeast in their systems will feel bad when the good bacteria come in and kill off the bad (hence the "die-off" reaction).According to the GAPs diet (which I am easing into) you are only supposed to take a couple of teaspoons of fermented veggies with a meal until you can tolerate more!When these are out of my fridge, I'm going to make Kimchee. I can't wait as I LOVE Kimchee!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 1:33 AM, Kimble wrote:

Lea Ann,I have read a lot about people fermenting veggies, but haven't ventured into that realm yet. Thanks for sharing your experience with it. Fermented Ginger Carrots sound absolutely delicious!

On Sat, Nov 12, 2011 at 2:25 PM, Lea Ann Savage <lsavage@...> wrote:

Hello Everyone,

I've been learning about (and putting my toe in the waters of) fermented veggies.

I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX to chop the carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 "batches" to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of "tamping" to get the juice to cover the chopped carrots.

I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better "chopper" than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots.

It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome.

Here are some of the benefits of lacto-fermented foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

I have wanted to make kraut, but husband has a phobia against

anything allowed to "sit out" in the way of food. He is sure I am

going to give us food poisoning. One of these days maybe I can make

a really small batch to try. IT does sound easy enough. What is beet

kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut, the gingered carrots, and beet

kvass. I am experiencing some die-off symptoms, so am going to

slow down and wait until these are gone before making my next

batch (when you are introducing fermented foods it is like taking

pro-biotics, and people with an imbalance of bad to good

bacteria/yeast in their systems will feel bad when the good

bacteria come in and kill off the bad (hence the "die-off"

reaction).

According to the GAPs diet (which I am easing into) you are

only supposed to take a couple of teaspoons of fermented veggies

with a meal until you can tolerate more!

When these are out of my fridge, I'm going to make Kimchee.

I can't wait as I LOVE Kimchee!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33 AM, Kimble wrote:

Lea Ann,

I have read a lot about people fermenting veggies,

but haven't ventured into that realm yet. Thanks for

sharing your experience with it. Fermented Ginger

Carrots sound absolutely delicious!

On Sat, Nov 12, 2011 at 2:25

PM, Lea Ann Savage <lsavage@...>

wrote:

Hello Everyone,

I've been learning about (and putting my toe in the

waters of) fermented veggies.

I made my first batch of raw, fermented sauerkraut,

and wanted so much to tell everyone here about it,

but I didn't use my Vitamix machine at all in the

preparation, so I let it pass. (I thought of

chopping the cabbage in the VM, but wet chopping is

the best way to chop cabbage in the Vitamix, and:

1) I used 4 large heads of cabbage which would have

taken forever in the VM, and 2) pouring off all of

that water would have bothered me too much (I drink

my wet-chop water and there is no way I could drink

that much cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX to chop the carrots

for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop about 3 large carrots in a

batch, and it took me 4 "batches" to fill a quart

mason jar. AND the neatest thing, a lot of die hard

fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half way down the page for the

sauerkraut tamper) but I found that the Vitamix

tamper is the PERFECT tool for the job! The Vitamix

tamper REALLY came in handy with the carrots and

they took quite a bit of "tamping" to get the juice

to cover the chopped carrots.

I cut off the ends and tips and peeled the carrots,

then I chopped them into something like 1 inch

pieces then tossed them into my Vitamix. I used my

dry container because it is a better "chopper" than

the wet, but the wet would have done the job. I

used variable speed #3. The pieces were pretty

small which made it easier to smash the juice out of

the carrots.

It is supposed to sit for 3 days, but I must confess

that I couldn't help myself, and tasted it on day 2.

I'm still going to let it ferment one more day, but

my taste test indicated that it is already

DELICIOUS!!! The carrots soften and the flavor is

awesome.

Here are some of the benefits of lacto-fermented

foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

Hello Velda,You can tell your husband that fermenting is how foods were preserved long before we had refrigerators! Here is a website that explains how the process works. http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdfThere really is so much information on the web you could find recipes and explanations about how fermenting works (and how to do it) and read them all day long (ask me how I know this :-)Here is a Google Search on Beet Kvass:http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8Very easy to make - ferments quickly (2 days) and a unique taste. VERY good for you!Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 4:14 PM, Velda wrote:

I have wanted to make kraut, but husband has a phobia against

anything allowed to "sit out" in the way of food. He is sure I am

going to give us food poisoning. One of these days maybe I can make

a really small batch to try. IT does sound easy enough. What is beet

kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut, the gingered carrots, and beet

kvass. I am experiencing some die-off symptoms, so am going to

slow down and wait until these are gone before making my next

batch (when you are introducing fermented foods it is like taking

pro-biotics, and people with an imbalance of bad to good

bacteria/yeast in their systems will feel bad when the good

bacteria come in and kill off the bad (hence the "die-off"

reaction).

According to the GAPs diet (which I am easing into) you are

only supposed to take a couple of teaspoons of fermented veggies

with a meal until you can tolerate more!

When these are out of my fridge, I'm going to make Kimchee.

I can't wait as I LOVE Kimchee!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33 AM, Kimble wrote:

Lea Ann,

I have read a lot about people fermenting veggies,

but haven't ventured into that realm yet. Thanks for

sharing your experience with it. Fermented Ginger

Carrots sound absolutely delicious!

On Sat, Nov 12, 2011 at 2:25

PM, Lea Ann Savage <lsavage@...>

wrote:

Hello Everyone,

I've been learning about (and putting my toe in the

waters of) fermented veggies.

I made my first batch of raw, fermented sauerkraut,

and wanted so much to tell everyone here about it,

but I didn't use my Vitamix machine at all in the

preparation, so I let it pass. (I thought of

chopping the cabbage in the VM, but wet chopping is

the best way to chop cabbage in the Vitamix, and:

1) I used 4 large heads of cabbage which would have

taken forever in the VM, and 2) pouring off all of

that water would have bothered me too much (I drink

my wet-chop water and there is no way I could drink

that much cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX to chop the carrots

for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop about 3 large carrots in a

batch, and it took me 4 "batches" to fill a quart

mason jar. AND the neatest thing, a lot of die hard

fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half way down the page for the

sauerkraut tamper) but I found that the Vitamix

tamper is the PERFECT tool for the job! The Vitamix

tamper REALLY came in handy with the carrots and

they took quite a bit of "tamping" to get the juice

to cover the chopped carrots.

I cut off the ends and tips and peeled the carrots,

then I chopped them into something like 1 inch

pieces then tossed them into my Vitamix. I used my

dry container because it is a better "chopper" than

the wet, but the wet would have done the job. I

used variable speed #3. The pieces were pretty

small which made it easier to smash the juice out of

the carrots.

It is supposed to sit for 3 days, but I must confess

that I couldn't help myself, and tasted it on day 2.

I'm still going to let it ferment one more day, but

my taste test indicated that it is already

DELICIOUS!!! The carrots soften and the flavor is

awesome.

Here are some of the benefits of lacto-fermented

foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

That was an interesting read on the beet kvass.

He knows that ,but did not grow up eating fermented anything unless

it was from a store, so is worried about doing stuff at home, under

what he considers less than ideal conditions. I am amused by that

since he likes yogurt and other fermented things.

Velda

On 11/13/2011 1:54 PM, Lea Ann Savage wrote:

Hello Velda,

You can tell your husband that fermenting isThat how foods

were preserved long before we had refrigerators! Here is a

website that explains how the process works.

http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

There really is so much information on the web you could

find recipes and explanations about how fermenting works (and

how to do it) and read them all day long (ask me how I know

this :-)

Here is a Google Search on Beet Kvass:

http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8

Very easy to make - ferments quickly (2 days) and a unique

taste. VERY good for you!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 4:14 PM, Velda wrote:

I have wanted to make kraut, but husband has a phobia

against anything allowed to "sit out" in the way of

food. He is sure I am going to give us food poisoning.

One of these days maybe I can make a really small batch

to try. IT does sound easy enough. What is beet kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut, the

gingered carrots, and beet kvass. I am experiencing

some die-off symptoms, so am going to slow down and wait

until these are gone before making my next batch (when

you are introducing fermented foods it is like taking

pro-biotics, and people with an imbalance of bad to good

bacteria/yeast in their systems will feel bad when the

good bacteria come in and kill off the bad (hence the

"die-off" reaction).

According to the GAPs diet (which I am easing into)

you are only supposed to take a couple of teaspoons of

fermented veggies with a meal until you can tolerate

more!

When these are out of my fridge, I'm going to make

Kimchee. I can't wait as I LOVE Kimchee!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088

(home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33 AM, Kimble

wrote:

Lea Ann,

I have read a lot about people fermenting

veggies, but haven't ventured into that realm

yet. Thanks for sharing your experience with

it. Fermented Ginger Carrots sound absolutely

delicious!

On Sat, Nov 12, 2011

at 2:25 PM, Lea Ann Savage <lsavage@...>

wrote:

Hello

Everyone,

I've been learning about (and putting my

toe in the waters of) fermented veggies.

I made my first batch of raw, fermented

sauerkraut, and wanted so much to tell

everyone here about it, but I didn't use

my Vitamix machine at all in the

preparation, so I let it pass. (I

thought of chopping the cabbage in the VM,

but wet chopping is the best way to chop

cabbage in the Vitamix, and: 1) I used 4

large heads of cabbage which would have

taken forever in the VM, and 2) pouring

off all of that water would have bothered

me too much (I drink my wet-chop water and

there is no way I could drink that much

cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX to chop the

carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop about 3 large carrots

in a batch, and it took me 4 "batches" to

fill a quart mason jar. AND the neatest

thing, a lot of die hard fermented veggie

fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half way down the page for

the sauerkraut tamper) but I found that

the Vitamix tamper is the PERFECT tool for

the job! The Vitamix tamper REALLY came

in handy with the carrots and they took

quite a bit of "tamping" to get the juice

to cover the chopped carrots.

I cut off the ends and tips and peeled the

carrots, then I chopped them into

something like 1 inch pieces then tossed

them into my Vitamix. I used my dry

container because it is a better "chopper"

than the wet, but the wet would have done

the job. I used variable speed #3. The

pieces were pretty small which made it

easier to smash the juice out of the

carrots.

It is supposed to sit for 3 days, but I

must confess that I couldn't help myself,

and tasted it on day 2. I'm still going

to let it ferment one more day, but my

taste test indicated that it is already

DELICIOUS!!! The carrots soften and the

flavor is awesome.

Here are some of the benefits of

lacto-fermented foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

Tell him that NOTHING that comes from a store has the full range of beneficial bacteria. It has to be pasteurized (the purpose of which is to destroy bacteria and the good gets destroyed with the bad). Most yogurts have the beneficial bacterias added after pasteurization, so you never get the benefits of raw milk with a commercial yogurt.The beneficial bacteria are all around us in the air and on the foods (best to use organic veggies for preservation) the salt (and/or whey) keep the bad bacteria at bay until enough lactic acid is built up to continue the process of preservation.You will know if the batch goes bad - it will smell and/or have mold on it. My 3 batches of fermented foods (ginger carrots, beet kvass, and sauerkraut) fermented wonderfully without a hitch the first time! I'm off to eat some delicious (and HEALTHY) ginger carrots right now! YUM!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 5:00 PM, Velda wrote:

That was an interesting read on the beet kvass.

He knows that ,but did not grow up eating fermented anything unless

it was from a store, so is worried about doing stuff at home, under

what he considers less than ideal conditions. I am amused by that

since he likes yogurt and other fermented things.

Velda

On 11/13/2011 1:54 PM, Lea Ann Savage wrote:

Hello Velda,

You can tell your husband that fermenting isThat how foods

were preserved long before we had refrigerators! Here is a

website that explains how the process works.

http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

There really is so much information on the web you could

find recipes and explanations about how fermenting works (and

how to do it) and read them all day long (ask me how I know

this :-)

Here is a Google Search on Beet Kvass:

http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8

Very easy to make - ferments quickly (2 days) and a unique

taste. VERY good for you!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 4:14 PM, Velda wrote:

I have wanted to make kraut, but husband has a phobia

against anything allowed to "sit out" in the way of

food. He is sure I am going to give us food poisoning.

One of these days maybe I can make a really small batch

to try. IT does sound easy enough. What is beet kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut, the

gingered carrots, and beet kvass. I am experiencing

some die-off symptoms, so am going to slow down and wait

until these are gone before making my next batch (when

you are introducing fermented foods it is like taking

pro-biotics, and people with an imbalance of bad to good

bacteria/yeast in their systems will feel bad when the

good bacteria come in and kill off the bad (hence the

"die-off" reaction).

According to the GAPs diet (which I am easing into)

you are only supposed to take a couple of teaspoons of

fermented veggies with a meal until you can tolerate

more!

When these are out of my fridge, I'm going to make

Kimchee. I can't wait as I LOVE Kimchee!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088

(home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33 AM, Kimble

wrote:

Lea Ann,

I have read a lot about people fermenting

veggies, but haven't ventured into that realm

yet. Thanks for sharing your experience with

it. Fermented Ginger Carrots sound absolutely

delicious!

On Sat, Nov 12, 2011

at 2:25 PM, Lea Ann Savage <lsavage@...>

wrote:

Hello

Everyone,

I've been learning about (and putting my

toe in the waters of) fermented veggies.

I made my first batch of raw, fermented

sauerkraut, and wanted so much to tell

everyone here about it, but I didn't use

my Vitamix machine at all in the

preparation, so I let it pass. (I

thought of chopping the cabbage in the VM,

but wet chopping is the best way to chop

cabbage in the Vitamix, and: 1) I used 4

large heads of cabbage which would have

taken forever in the VM, and 2) pouring

off all of that water would have bothered

me too much (I drink my wet-chop water and

there is no way I could drink that much

cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX to chop the

carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop about 3 large carrots

in a batch, and it took me 4 "batches" to

fill a quart mason jar. AND the neatest

thing, a lot of die hard fermented veggie

fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half way down the page for

the sauerkraut tamper) but I found that

the Vitamix tamper is the PERFECT tool for

the job! The Vitamix tamper REALLY came

in handy with the carrots and they took

quite a bit of "tamping" to get the juice

to cover the chopped carrots.

I cut off the ends and tips and peeled the

carrots, then I chopped them into

something like 1 inch pieces then tossed

them into my Vitamix. I used my dry

container because it is a better "chopper"

than the wet, but the wet would have done

the job. I used variable speed #3. The

pieces were pretty small which made it

easier to smash the juice out of the

carrots.

It is supposed to sit for 3 days, but I

must confess that I couldn't help myself,

and tasted it on day 2. I'm still going

to let it ferment one more day, but my

taste test indicated that it is already

DELICIOUS!!! The carrots soften and the

flavor is awesome.

Here are some of the benefits of

lacto-fermented foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

He can't just sit and eat anything carb as he is a severe diabetic,

so we likely won't do any fermenting as we just would not use it

that often. But I appreciate the thoughts.

Velda

On 11/13/2011 2:10 PM, Lea Ann Savage wrote:

Tell him that NOTHING that comes from a store has the full range

of beneficial bacteria. It has to be pasteurized (the purpose of

which is to destroy bacteria and the good gets destroyed with the

bad). Most yogurts have the beneficial bacterias added after

pasteurization, so you never get the benefits of raw milk with a

commercial yogurt.

The beneficial bacteria are all around us in the air and on

the foods (best to use organic veggies for preservation) the

salt (and/or whey) keep the bad bacteria at bay until enough

lactic acid is built up to continue the process of preservation.

You will know if the batch goes bad - it will smell and/or

have mold on it. My 3 batches of fermented foods (ginger

carrots, beet kvass, and sauerkraut) fermented wonderfully

without a hitch the first time! I'm off to eat some delicious

(and HEALTHY) ginger carrots right now! YUM!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 5:00 PM, Velda wrote:

That was an interesting read on the beet kvass.

He knows that ,but did not grow up eating fermented

anything unless it was from a store, so is worried about

doing stuff at home, under what he considers less than

ideal conditions. I am amused by that since he likes

yogurt and other fermented things.

Velda

On 11/13/2011 1:54 PM, Lea Ann Savage wrote:

Hello Velda,

You can tell your husband that fermenting isThat

how foods were preserved long before we had

refrigerators! Here is a website that explains how

the process works.

http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

There really is so much information on the web

you could find recipes and explanations about how

fermenting works (and how to do it) and read them

all day long (ask me how I know this :-)

Here is a Google Search on Beet Kvass:

http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8

Very easy to make - ferments quickly (2 days) and

a unique taste. VERY good for you!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 4:14 PM, Velda

wrote:

I have wanted to make kraut, but husband has

a phobia against anything allowed to "sit out"

in the way of food. He is sure I am going to

give us food poisoning. One of these days

maybe I can make a really small batch to try.

IT does sound easy enough. What is beet kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut,

the gingered carrots, and beet kvass. I am

experiencing some die-off symptoms, so am

going to slow down and wait until these are

gone before making my next batch (when you are

introducing fermented foods it is like taking

pro-biotics, and people with an imbalance of

bad to good bacteria/yeast in their systems

will feel bad when the good bacteria come in

and kill off the bad (hence the "die-off"

reaction).

According to the GAPs diet (which I am

easing into) you are only supposed to take a

couple of teaspoons of fermented veggies

with a meal until you can tolerate more!

When these are out of my fridge, I'm

going to make Kimchee. I can't wait as I

LOVE Kimchee!

Blessings,

Lea Ann

Savage

Satellite

Beach, FL

(321)

773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33 AM,

Kimble wrote:

Lea Ann,

I have read a lot about people

fermenting veggies, but haven't

ventured into that realm yet.

Thanks for sharing your experience

with it. Fermented Ginger Carrots

sound absolutely delicious!

On Sat, Nov

12, 2011 at 2:25 PM, Lea Ann

Savage <lsavage@...>

wrote:

Hello Everyone,

I've been learning about (and

putting my toe in the waters of)

fermented veggies.

I made my first batch of raw,

fermented sauerkraut, and wanted

so much to tell everyone here

about it, but I didn't use my

Vitamix machine at all in the

preparation, so I let it pass.

(I thought of chopping the

cabbage in the VM, but wet

chopping is the best way to chop

cabbage in the Vitamix, and: 1)

I used 4 large heads of cabbage

which would have taken forever

in the VM, and 2) pouring off

all of that water would have

bothered me too much (I drink my

wet-chop water and there is no

way I could drink that much

cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX

to chop the carrots for,

"Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop about 3

large carrots in a batch, and it

took me 4 "batches" to fill a

quart mason jar. AND the

neatest thing, a lot of die hard

fermented veggie fans have one

of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half way down

the page for the sauerkraut

tamper) but I found that the

Vitamix tamper is the PERFECT

tool for the job! The Vitamix

tamper REALLY came in handy with

the carrots and they took quite

a bit of "tamping" to get the

juice to cover the chopped

carrots.

I cut off the ends and tips and

peeled the carrots, then I

chopped them into something like

1 inch pieces then tossed them

into my Vitamix. I used my dry

container because it is a better

"chopper" than the wet, but the

wet would have done the job. I

used variable speed #3. The

pieces were pretty small which

made it easier to smash the

juice out of the carrots.

It is supposed to sit for 3

days, but I must confess that I

couldn't help myself, and tasted

it on day 2. I'm still going to

let it ferment one more day, but

my taste test indicated that it

is already DELICIOUS!!! The

carrots soften and the flavor is

awesome.

Here are some of the benefits of

lacto-fermented foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321)

773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

He doesn't eat ANY carbs? The lacto-fermented veggies are a digestive aid for proteins! They are usually eaten with a protein. Also, not much is needed - it is eaten more as a condiment than as a side dish. AND the beneficial bacteria feed on the starches and sugar in the veggies to convert it to lactic acid so the carb content is reduced!I have severe pre-diabetic blood swings and have been off of fruits except for berries (and the occasional lime and apple recently) for over a year. The fermented veggies have not impacted my blood sugars at all because they are low carb to start with, and they are always taken with protein. The fermented veggies not only act as a digestive enzyme, but they also add beneficial bacteria.HOWEVER - you are under no obligation to try fermenting veggies! LOL I just wanted to make sure that you understood that the carb concern isn't one to worry about :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 5:40 PM, Velda wrote:

He can't just sit and eat anything carb as he is a severe diabetic,

so we likely won't do any fermenting as we just would not use it

that often. But I appreciate the thoughts.

Velda

On 11/13/2011 2:10 PM, Lea Ann Savage wrote:

Tell him that NOTHING that comes from a store has the full range

of beneficial bacteria. It has to be pasteurized (the purpose of

which is to destroy bacteria and the good gets destroyed with the

bad). Most yogurts have the beneficial bacterias added after

pasteurization, so you never get the benefits of raw milk with a

commercial yogurt.

The beneficial bacteria are all around us in the air and on

the foods (best to use organic veggies for preservation) the

salt (and/or whey) keep the bad bacteria at bay until enough

lactic acid is built up to continue the process of preservation.

You will know if the batch goes bad - it will smell and/or

have mold on it. My 3 batches of fermented foods (ginger

carrots, beet kvass, and sauerkraut) fermented wonderfully

without a hitch the first time! I'm off to eat some delicious

(and HEALTHY) ginger carrots right now! YUM!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 5:00 PM, Velda wrote:

That was an interesting read on the beet kvass.

He knows that ,but did not grow up eating fermented

anything unless it was from a store, so is worried about

doing stuff at home, under what he considers less than

ideal conditions. I am amused by that since he likes

yogurt and other fermented things.

Velda

On 11/13/2011 1:54 PM, Lea Ann Savage wrote:

Hello Velda,

You can tell your husband that fermenting isThat

how foods were preserved long before we had

refrigerators! Here is a website that explains how

the process works.

http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

There really is so much information on the web

you could find recipes and explanations about how

fermenting works (and how to do it) and read them

all day long (ask me how I know this :-)

Here is a Google Search on Beet Kvass:

http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8

Very easy to make - ferments quickly (2 days) and

a unique taste. VERY good for you!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 4:14 PM, Velda

wrote:

I have wanted to make kraut, but husband has

a phobia against anything allowed to "sit out"

in the way of food. He is sure I am going to

give us food poisoning. One of these days

maybe I can make a really small batch to try.

IT does sound easy enough. What is beet kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut,

the gingered carrots, and beet kvass. I am

experiencing some die-off symptoms, so am

going to slow down and wait until these are

gone before making my next batch (when you are

introducing fermented foods it is like taking

pro-biotics, and people with an imbalance of

bad to good bacteria/yeast in their systems

will feel bad when the good bacteria come in

and kill off the bad (hence the "die-off"

reaction).

According to the GAPs diet (which I am

easing into) you are only supposed to take a

couple of teaspoons of fermented veggies

with a meal until you can tolerate more!

When these are out of my fridge, I'm

going to make Kimchee. I can't wait as I

LOVE Kimchee!

Blessings,

Lea Ann

Savage

Satellite

Beach, FL

(321)

773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33 AM,

Kimble wrote:

Lea Ann,

I have read a lot about people

fermenting veggies, but haven't

ventured into that realm yet.

Thanks for sharing your experience

with it. Fermented Ginger Carrots

sound absolutely delicious!

On Sat, Nov

12, 2011 at 2:25 PM, Lea Ann

Savage <lsavage@...>

wrote:

Hello Everyone,

I've been learning about (and

putting my toe in the waters of)

fermented veggies.

I made my first batch of raw,

fermented sauerkraut, and wanted

so much to tell everyone here

about it, but I didn't use my

Vitamix machine at all in the

preparation, so I let it pass.

(I thought of chopping the

cabbage in the VM, but wet

chopping is the best way to chop

cabbage in the Vitamix, and: 1)

I used 4 large heads of cabbage

which would have taken forever

in the VM, and 2) pouring off

all of that water would have

bothered me too much (I drink my

wet-chop water and there is no

way I could drink that much

cabbage juice water!!!)

Anyhooo…

Two days ago I USED MY VITAMIX

to chop the carrots for,

"Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop about 3

large carrots in a batch, and it

took me 4 "batches" to fill a

quart mason jar. AND the

neatest thing, a lot of die hard

fermented veggie fans have one

of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half way down

the page for the sauerkraut

tamper) but I found that the

Vitamix tamper is the PERFECT

tool for the job! The Vitamix

tamper REALLY came in handy with

the carrots and they took quite

a bit of "tamping" to get the

juice to cover the chopped

carrots.

I cut off the ends and tips and

peeled the carrots, then I

chopped them into something like

1 inch pieces then tossed them

into my Vitamix. I used my dry

container because it is a better

"chopper" than the wet, but the

wet would have done the job. I

used variable speed #3. The

pieces were pretty small which

made it easier to smash the

juice out of the carrots.

It is supposed to sit for 3

days, but I must confess that I

couldn't help myself, and tasted

it on day 2. I'm still going to

let it ferment one more day, but

my taste test indicated that it

is already DELICIOUS!!! The

carrots soften and the flavor is

awesome.

Here are some of the benefits of

lacto-fermented foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321)

773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

He must count each and every carb and calculate insulin based on the

count and chooses very carefully to try to keep from being hungry,

while maintaining his carb count where it needs to be so as not to

gain weight. IT is very difficult. Even condiments contain carbs.

There is no way other than experimenting to calculate how much the

carb count is reduced by either fiber or by beneficial bacteria and

it is just too much trouble in an otherwise often difficult day. His

pancreas does not work at all, or so they say, having been damaged

by a drug given during surgery. He is a severe, labile type one

diabetic, meaning his blood sugar is very difficult to predict and

control even with constant monitoring, 4 shots of insulin a day, and

working very hard to keeping track of every bite that he eats. Been

this way since 1989 surgery and finally soon the VA plans to try him

on a insulin pump. Life goes on. Add to that he is not all that fond

of kraut anyhow, as it gives him indigestion (reflux). Even jello

gives him problems! Always has.

Velda

On 11/13/2011 3:07 PM, Lea Ann Savage wrote:

He doesn't eat ANY carbs?

The lacto-fermented veggies are a digestive aid for proteins!

They are usually eaten with a protein. Also, not much is needed

- it is eaten more as a condiment than as a side dish. AND the

beneficial bacteria feed on the starches and sugar in the veggies

to convert it to lactic acid so the carb content is reduced!

I have severe pre-diabetic blood swings and have been off of

fruits except for berries (and the occasional lime and apple

recently) for over a year. The fermented veggies have not

impacted my blood sugars at all because they are low carb to

start with, and they are always taken with protein. The

fermented veggies not only act as a digestive enzyme, but they

also add beneficial bacteria.

HOWEVER - you are under no obligation to try fermenting

veggies! LOL I just wanted to make sure that you understood

that the carb concern isn't one to worry about :-)

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 5:40 PM, Velda wrote:

He can't just sit and eat anything carb as he is a

severe diabetic, so we likely won't do any fermenting

as we just would not use it that often. But I

appreciate the thoughts.

Velda

On 11/13/2011 2:10 PM, Lea Ann Savage wrote:

Tell him that NOTHING that comes from a

store has the full range of beneficial bacteria. It

has to be pasteurized (the purpose of which is to

destroy bacteria and the good gets destroyed with the

bad). Most yogurts have the beneficial bacterias

added after pasteurization, so you never get the

benefits of raw milk with a commercial yogurt.

The beneficial bacteria are all around us in the

air and on the foods (best to use organic veggies

for preservation) the salt (and/or whey) keep the

bad bacteria at bay until enough lactic acid is

built up to continue the process of preservation.

You will know if the batch goes bad - it will

smell and/or have mold on it. My 3 batches of

fermented foods (ginger carrots, beet kvass, and

sauerkraut) fermented wonderfully without a hitch

the first time! I'm off to eat some delicious (and

HEALTHY) ginger carrots right now! YUM!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 5:00 PM, Velda

wrote:

That was an interesting read on the beet

kvass.

He knows that ,but did not grow up eating

fermented anything unless it was from a

store, so is worried about doing stuff at

home, under what he considers less than

ideal conditions. I am amused by that since

he likes yogurt and other fermented things.

Velda

On 11/13/2011 1:54 PM, Lea Ann Savage wrote:

Hello Velda,

You can tell your husband that

fermenting isThat how foods were

preserved long before we had

refrigerators! Here is a website that

explains how the process works.

http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

There really is so much information

on the web you could find recipes and

explanations about how fermenting works

(and how to do it) and read them all day

long (ask me how I know this :-)

Here is a Google Search on Beet

Kvass:

http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8

Very easy to make - ferments quickly

(2 days) and a unique taste. VERY good

for you!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 4:14 PM, Velda

wrote:

I have wanted to make kraut, but

husband has a phobia against

anything allowed to "sit out" in

the way of food. He is sure I am

going to give us food poisoning.

One of these days maybe I can make

a really small batch to try. IT

does sound easy enough. What is

beet kvass?

velda

On 11/13/2011 3:46 AM, Lea Ann

Savage wrote:

So far I've made the

sauerkraut, the gingered carrots,

and beet kvass. I am experiencing

some die-off symptoms, so am going

to slow down and wait until these

are gone before making my next

batch (when you are introducing

fermented foods it is like taking

pro-biotics, and people with an

imbalance of bad to good

bacteria/yeast in their systems

will feel bad when the good

bacteria come in and kill off the

bad (hence the "die-off"

reaction).

According to the GAPs diet

(which I am easing into) you are

only supposed to take a couple

of teaspoons of fermented

veggies with a meal until you

can tolerate more!

When these are out of my

fridge, I'm going to make

Kimchee. I can't wait as I LOVE

Kimchee!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Nov 13, 2011, at 1:33

AM, Kimble wrote:

Lea Ann,

I have read a lot

about people fermenting

veggies, but haven't

ventured into that realm

yet. Thanks for sharing

your experience with it.

Fermented Ginger

Carrots sound absolutely

delicious!

On

Sat, Nov 12, 2011 at

2:25 PM, Lea Ann

Savage <lsavage@...>

wrote:

Hello

Everyone,

I've been learning

about (and putting

my toe in the waters

of) fermented

veggies.

I made my first

batch of raw,

fermented

sauerkraut, and

wanted so much to

tell everyone here

about it, but I

didn't use my

Vitamix machine at

all in the

preparation, so I

let it pass. (I

thought of chopping

the cabbage in the

VM, but wet chopping

is the best way to

chop cabbage in the

Vitamix, and: 1) I

used 4 large heads

of cabbage which

would have taken

forever in the VM,

and 2) pouring off

all of that water

would have bothered

me too much (I drink

my wet-chop water

and there is no way

I could drink that

much cabbage juice

water!!!)

Anyhooo…

Two days ago I USED

MY VITAMIX to chop

the carrots for,

"Fermented Ginger

Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots

I was able to chop

about 3 large

carrots in a batch,

and it took me 4

"batches" to fill a

quart mason jar.

AND the neatest

thing, a lot of die

hard fermented

veggie fans have one

of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

(look not quite half

way down the page

for the sauerkraut

tamper) but I found

that the Vitamix

tamper is the

PERFECT tool for the

job! The Vitamix

tamper REALLY came

in handy with the

carrots and they

took quite a bit of

"tamping" to get the

juice to cover the

chopped carrots.

I cut off the ends

and tips and peeled

the carrots, then I

chopped them into

something like 1

inch pieces then

tossed them into my

Vitamix. I used my

dry container

because it is a

better "chopper"

than the wet, but

the wet would have

done the job. I

used variable speed

#3. The pieces were

pretty small which

made it easier to

smash the juice out

of the carrots.

It is supposed to

sit for 3 days, but

I must confess that

I couldn't help

myself, and tasted

it on day 2. I'm

still going to let

it ferment one more

day, but my taste

test indicated that

it is already

DELICIOUS!!! The

carrots soften and

the flavor is

awesome.

Here are some of the

benefits of

lacto-fermented

foods:

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

------------------------------------

November 13, 2011

Velda - I undestand where he is coming from. I have been a Type 1, brittle/labile, diagnosed twenty three yrs ago.

I take even more shots per day than your husband, and I am doing many blood sugar sticks 24/7.

I too count carbs, even the lowest carbs have an impact on blood sugar, and how fast it rises, and the intake of carbs must match the peaking of the different insulins injected.

I am just starting with 'blending' in the hopes that my body will better be able to absorb nutrients. I have found that blending even the lowest carb foods causes a quicker rise in blood sugar than eating them whole, and this causes changes in the established eating pattern.

This group is full of good info, I hope to learn a lot, and to keep my body as healthy as possible.

My best to you and your husband (and I hope the insulin pump goes well for him), Les

Re: Fermented Ginger Carrot - chopped in the Vitamix!

He must count each and every carb and calculate insulin based on the count and chooses very carefully to try to keep from being hungry, while maintaining his carb count where it needs to be so as not to gain weight. IT is very difficult. Even condiments contain carbs. There is no way other than experimenting to calculate how much the carb count is reduced by either fiber or by beneficial bacteria and it is just too much trouble in an otherwise often difficult day. His pancreas does not work at all, or so they say, having been damaged by a drug given during surgery. He is a severe, labile type one diabetic, meaning his blood sugar is very difficult to predict and control even with constant monitoring, 4 shots of insulin a day, and working very hard to keeping track of every bite that he eats. Been this way since 1989 surgery and finally soon the VA plans to try him on a insulin pump. Life goes on. Add to that he is not all that fond of kraut anyhow, as it gives him indigestion (reflux). Even jello gives him problems! Always has. VeldaOn 11/13/2011 3:07 PM, Lea Ann Savage wrote:

He doesn't eat ANY carbs?

The lacto-fermented veggies are a digestive aid for proteins! They are usually eaten with a protein. Also, not much is needed - it is eaten more as a condiment than as a side dish. AND the beneficial bacteria feed on the starches and sugar in the veggies to convert it to lactic acid so the carb content is reduced!

I have severe pre-diabetic blood swings and have been off of fruits except for berries (and the occasional lime and apple recently) for over a year. The fermented veggies have not impacted my blood sugars at all because they are low carb to start with, and they are always taken with protein. The fermented veggies not only act as a digestive enzyme, but they also add beneficial bacteria.

HOWEVER - you are under no obligation to try fermenting veggies! LOL I just wanted to make sure that you understood that the carb concern isn't one to worry about :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 5:40 PM, Velda wrote:

He can't just sit and eat anything carb as he is a severe diabetic, so we likely won't do any fermenting as we just would not use it that often. But I appreciate the thoughts. VeldaOn 11/13/2011 2:10 PM, Lea Ann Savage wrote:

Tell him that NOTHING that comes from a store has the full range of beneficial bacteria. It has to be pasteurized (the purpose of which is to destroy bacteria and the good gets destroyed with the bad). Most yogurts have the beneficial bacterias added after pasteurization, so you never get the benefits of raw milk with a commercial yogurt.

The beneficial bacteria are all around us in the air and on the foods (best to use organic veggies for preservation) the salt (and/or whey) keep the bad bacteria at bay until enough lactic acid is built up to continue the process of preservation.

You will know if the batch goes bad - it will smell and/or have mold on it. My 3 batches of fermented foods (ginger carrots, beet kvass, and sauerkraut) fermented wonderfully without a hitch the first time! I'm off to eat some delicious (and HEALTHY) ginger carrots right now! YUM!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 5:00 PM, Velda wrote:

That was an interesting read on the beet kvass. He knows that ,but did not grow up eating fermented anything unless it was from a store, so is worried about doing stuff at home, under what he considers less than ideal conditions. I am amused by that since he likes yogurt and other fermented things. VeldaOn 11/13/2011 1:54 PM, Lea Ann Savage wrote:

Hello Velda,

You can tell your husband that fermenting isThat how foods were preserved long before we had refrigerators! Here is a website that explains how the process works.

http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

There really is so much information on the web you could find recipes and explanations about how fermenting works (and how to do it) and read them all day long (ask me how I know this :-)

Here is a Google Search on Beet Kvass:

http://www.google.com/search?client=safari & rls=en & q=beet+kvass & ie=UTF-8 & oe=UTF-8

Very easy to make - ferments quickly (2 days) and a unique taste. VERY good for you!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 4:14 PM, Velda wrote:

I have wanted to make kraut, but husband has a phobia against anything allowed to "sit out" in the way of food. He is sure I am going to give us food poisoning. One of these days maybe I can make a really small batch to try. IT does sound easy enough. What is beet kvass? veldaOn 11/13/2011 3:46 AM, Lea Ann Savage wrote:

So far I've made the sauerkraut, the gingered carrots, and beet kvass. I am experiencing some die-off symptoms, so am going to slow down and wait until these are gone before making my next batch (when you are introducing fermented foods it is like taking pro-biotics, and people with an imbalance of bad to good bacteria/yeast in their systems will feel bad when the good bacteria come in and kill off the bad (hence the "die-off" reaction).

According to the GAPs diet (which I am easing into) you are only supposed to take a couple of teaspoons of fermented veggies with a meal until you can tolerate more!

When these are out of my fridge, I'm going to make Kimchee. I can't wait as I LOVE Kimchee!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 13, 2011, at 1:33 AM, Kimble wrote:

Lea Ann,

I have read a lot about people fermenting veggies, but haven't ventured into that realm yet. Thanks for sharing your experience with it. Fermented Ginger Carrots sound absolutely delicious!

On Sat, Nov 12, 2011 at 2:25 PM, Lea Ann Savage <lsavage@...> wrote:

Hello Everyone,I've been learning about (and putting my toe in the waters of) fermented veggies.I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)Anyhooo…Two days ago I USED MY VITAMIX to chop the carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 "batches" to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of "tamping" to get the juice to cover the chopped carrots.I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better "chopper" than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots.It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome.Here are some of the benefits of lacto-fermented foods:http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.htmlBlessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><------------------------------------'>www.VitamixLady.comwww..com<))><------------------------------------

November 14, 2011

if you'd like a really good book on the topic check out Wild Fermenetation.

There is some social/political commentary in the intro that I can live without

but the rest of the book is an excellent resource for recipes and information on

natural fermentation mehtods.

Here's the link to the website run by the author:

http://www.wildfermentation.com/

Beth

> >

> > Hello Everyone,

> >

> > I've been learning about (and putting my toe in the waters of)

> > fermented veggies.

> >

> > I made my first batch of raw, fermented sauerkraut, and wanted so

> > much to tell everyone here about it, but I didn't use my Vitamix

> > machine at all in the preparation, so I let it pass. (I thought

> > of chopping the cabbage in the VM, but wet chopping is the best

> > way to chop cabbage in the Vitamix, and: 1) I used 4 large heads

> > of cabbage which would have taken forever in the VM, and 2)

> > pouring off all of that water would have bothered me too much (I

> > drink my wet-chop water and there is no way I could drink that

> > much cabbage juice water!!!)

> >

> > Anyhooo…

> >

> > Two days ago I USED MY VITAMIX to chop the carrots for, " Fermented

> > Ginger Carrots " .

> > http://food.hamtramckstar.com/fermented-ginger-carrots I was able

> > to chop about 3 large carrots in a batch, and it took me 4

> > " batches " to fill a quart mason jar. AND the neatest thing, a lot

> > of die hard fermented veggie fans have one of these:

> > http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

> > (look not quite half way down the page for the sauerkraut tamper)

> > but I found that the Vitamix tamper is the PERFECT tool for the

> > job! The Vitamix tamper REALLY came in handy with the carrots and

> > they took quite a bit of " tamping " to get the juice to cover the

> > chopped carrots.

> >

> > I cut off the ends and tips and peeled the carrots, then I chopped

> > them into something like 1 inch pieces then tossed them into my

> > Vitamix. I used my dry container because it is a better " chopper "

> > than the wet, but the wet would have done the job. I used

> > variable speed #3. The pieces were pretty small which made it

> > easier to smash the juice out of the carrots.

> >

> > It is supposed to sit for 3 days, but I must confess that I

> > couldn't help myself, and tasted it on day 2. I'm still going to

> > let it ferment one more day, but my taste test indicated that it

> > is already DELICIOUS!!! The carrots soften and the flavor is awesome.

> >

> > Here are some of the benefits of lacto-fermented foods:

> >

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

> >

> > Blessings,

> > Lea Ann Savage

> > Satellite Beach, FL

> > (321) 773-7088 <tel:%28321%29%20773-7088> (home)

> > (321-961-9219 <tel:%28321-961-9219> (cell)

> > www.VitamixLady.com <http://www.VitamixLady.com/>

> > www..com <http://www..com/>

> > <))><

> >

> > ------------------------------------

> >

February 19, 2012

Hi Lea Ann,

I was just getting ready to make carrots, but I don't know how to chop carrots

in my dry container. I assume that you have to use water as you would in your

wet container? If not, how do you chop them?

thanks,

Joyce

>

> Hello Everyone,

>

> I've been learning about (and putting my toe in the waters of) fermented

veggies.

>

> I made my first batch of raw, fermented sauerkraut, and wanted so much to tell

everyone here about it, but I didn't use my Vitamix machine at all in the

preparation, so I let it pass. (I thought of chopping the cabbage in the VM,

but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used

4 large heads of cabbage which would have taken forever in the VM, and 2)

pouring off all of that water would have bothered me too much (I drink my

wet-chop water and there is no way I could drink that much cabbage juice

water!!!)

>

> Anyhooo…

>

> Two days ago I USED MY VITAMIX to chop the carrots for, " Fermented Ginger

Carrots " . http://food.hamtramckstar.com/fermented-ginger-carrots I was able to

chop about 3 large carrots in a batch, and it took me 4 " batches " to fill a

quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans

have one of these:

http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite

half way down the page for the sauerkraut tamper) but I found that the Vitamix

tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy

with the carrots and they took quite a bit of " tamping " to get the juice to

cover the chopped carrots.

>

> I cut off the ends and tips and peeled the carrots, then I chopped them into

something like 1 inch pieces then tossed them into my Vitamix. I used my dry

container because it is a better " chopper " than the wet, but the wet would have

done the job. I used variable speed #3. The pieces were pretty small which

made it easier to smash the juice out of the carrots.

>

> It is supposed to sit for 3 days, but I must confess that I couldn't help

myself, and tasted it on day 2. I'm still going to let it ferment one more day,

but my taste test indicated that it is already DELICIOUS!!! The carrots soften

and the flavor is awesome.

>

> Here are some of the benefits of lacto-fermented foods:

>

http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.VitamixLady.com

> www..com

> <))><

>

February 19, 2012

Hello Joyce, I cut the carrots into 6-8 pieces with a knife, then use the tamper and variable speed #3 or so, and run the machine, using the tamper (if necessary) until they are coarsely chopped. I only do 2 medium sized carrots at a time and do it all in batches. I also add a chunk of ginger with each batch of chopped carrots. Hope this helps!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 19, 2012, at 9:27 PM, hatchjoyce wrote:

Hi Lea Ann,

I was just getting ready to make carrots, but I don't know how to chop carrots in my dry container. I assume that you have to use water as you would in your wet container? If not, how do you chop them?

thanks,

Joyce

>

> Hello Everyone,

>

> I've been learning about (and putting my toe in the waters of) fermented veggies.

>

> I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)

>

> Anyhooo…

>

> Two days ago I USED MY VITAMIX to chop the carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 "batches" to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of "tamping" to get the juice to cover the chopped carrots.

>

> I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better "chopper" than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots.

>

> It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome.

>

> Here are some of the benefits of lacto-fermented foods:

> http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.VitamixLady.com

> www..com

> <))><

>

February 20, 2012

LeaAnn,When you made the fermented ginger carrot, did you put whey in it or just some salt and if salt, how much? Thanks Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Sunday, February 19, 2012 9:56 PM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! Hello Joyce, I cut the carrots into 6-8 pieces with a knife, then use the tamper and variable speed #3 or so, and run the machine, using the tamper (if necessary) until they are coarsely chopped. I only do 2 medium sized carrots at a time and do it all in batches. I also add a chunk of ginger with each batch of chopped carrots. Hope this helps! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 19, 2012, at 9:27 PM, hatchjoyce wrote: Hi Lea Ann,I was just getting ready to make carrots, but I don't know how to chop carrots in my dry container. I assume that you have to use water as you would in your wet container? If not, how do you chop them?thanks,Joyce>> Hello Everyone,> > I've been learning about (and putting my toe in the waters of) fermented veggies.> > I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)> > Anyhooo…> > Two days ago I USED MY VITAMIX to chop the carrots for, " Fermented Ginger Carrots " . http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 " batches " to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of " tamping " to get the juice to cover the chopped carrots.> > I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better " chopper " than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots. > > It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome. > > Here are some of the benefits of lacto-fermented foods:> http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html> > Blessings,> Lea Ann Savage> Satellite Beach, FL> (321) 773-7088 (home)> (321-961-9219 (cell)> www.VitamixLady.com> www..com> <))><>

February 20, 2012

I used just salt and didn't measure - I just salted (by shaking) each batch of carrot/ginger that I grated in the VM. I then used a canning funnel, and dumped the grated ginger/carrot into a mason jar, and used the VM tamper to pound/press the carrot ginger until the juices started showing. I just do this repeatedly until the jar is full to the top.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 20, 2012, at 10:15 AM, Bonnie wrote:

LeaAnn,When you made the fermented ginger carrot, did you put whey in it or just some salt and if salt, how much? Thanks Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Sunday, February 19, 2012 9:56 PM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! Hello Joyce, I cut the carrots into 6-8 pieces with a knife, then use the tamper and variable speed #3 or so, and run the machine, using the tamper (if necessary) until they are coarsely chopped. I only do 2 medium sized carrots at a time and do it all in batches. I also add a chunk of ginger with each batch of chopped carrots. Hope this helps! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 19, 2012, at 9:27 PM, hatchjoyce wrote: Hi Lea Ann,I was just getting ready to make carrots, but I don't know how to chop carrots in my dry container. I assume that you have to use water as you would in your wet container? If not, how do you chop them?thanks,Joyce>> Hello Everyone,> > I've been learning about (and putting my toe in the waters of) fermented veggies.> > I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)> > Anyhooo…> > Two days ago I USED MY VITAMIX to chop the carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 "batches" to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of "tamping" to get the juice to cover the chopped carrots.> > I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better "chopper" than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots. > > It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome. > > Here are some of the benefits of lacto-fermented foods:> http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html> > Blessings,> Lea Ann Savage> Satellite Beach, FL> (321) 773-7088 (home)> (321-961-9219 (cell)> www.VitamixLady.com> www..com> <))><>

February 20, 2012

Did you peel the ginger or the carrots? Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, February 20, 2012 10:20 AM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! I used just salt and didn't measure - I just salted (by shaking) each batch of carrot/ginger that I grated in the VM. I then used a canning funnel, and dumped the grated ginger/carrot into a mason jar, and used the VM tamper to pound/press the carrot ginger until the juices started showing. I just do this repeatedly until the jar is full to the top. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 20, 2012, at 10:15 AM, Bonnie wrote: LeaAnn,When you made the fermented ginger carrot, did you put whey in it or just some salt and if salt, how much? Thanks Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Sunday, February 19, 2012 9:56 PM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! Hello Joyce, I cut the carrots into 6-8 pieces with a knife, then use the tamper and variable speed #3 or so, and run the machine, using the tamper (if necessary) until they are coarsely chopped. I only do 2 medium sized carrots at a time and do it all in batches. I also add a chunk of ginger with each batch of chopped carrots. Hope this helps! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 19, 2012, at 9:27 PM, hatchjoyce wrote: Hi Lea Ann,I was just getting ready to make carrots, but I don't know how to chop carrots in my dry container. I assume that you have to use water as you would in your wet container? If not, how do you chop them?thanks,Joyce>> Hello Everyone,> > I've been learning about (and putting my toe in the waters of) fermented veggies.> > I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)> > Anyhooo…> > Two days ago I USED MY VITAMIX to chop the carrots for, " Fermented Ginger Carrots " . http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 " batches " to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of " tamping " to get the juice to cover the chopped carrots.> > I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better " chopper " than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots. > > It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome. > > Here are some of the benefits of lacto-fermented foods:> http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html> > Blessings,> Lea Ann Savage> Satellite Beach, FL> (321) 773-7088 (home)> (321-961-9219 (cell)> www.VitamixLady.com> www..com> <))><>

February 20, 2012

I peel carrots - organic or conventional (I think they taste better that way) if the ginger is organic, I don't peel it.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 20, 2012, at 10:44 AM, Bonnie wrote:

Did you peel the ginger or the carrots? Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, February 20, 2012 10:20 AM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! I used just salt and didn't measure - I just salted (by shaking) each batch of carrot/ginger that I grated in the VM. I then used a canning funnel, and dumped the grated ginger/carrot into a mason jar, and used the VM tamper to pound/press the carrot ginger until the juices started showing. I just do this repeatedly until the jar is full to the top. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 20, 2012, at 10:15 AM, Bonnie wrote: LeaAnn,When you made the fermented ginger carrot, did you put whey in it or just some salt and if salt, how much? Thanks Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Sunday, February 19, 2012 9:56 PM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! Hello Joyce, I cut the carrots into 6-8 pieces with a knife, then use the tamper and variable speed #3 or so, and run the machine, using the tamper (if necessary) until they are coarsely chopped. I only do 2 medium sized carrots at a time and do it all in batches. I also add a chunk of ginger with each batch of chopped carrots. Hope this helps! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 19, 2012, at 9:27 PM, hatchjoyce wrote: Hi Lea Ann,I was just getting ready to make carrots, but I don't know how to chop carrots in my dry container. I assume that you have to use water as you would in your wet container? If not, how do you chop them?thanks,Joyce>> Hello Everyone,> > I've been learning about (and putting my toe in the waters of) fermented veggies.> > I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)> > Anyhooo…> > Two days ago I USED MY VITAMIX to chop the carrots for, "Fermented Ginger Carrots". http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 "batches" to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of "tamping" to get the juice to cover the chopped carrots.> > I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better "chopper" than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots. > > It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome. > > Here are some of the benefits of lacto-fermented foods:> http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html> > Blessings,> Lea Ann Savage> Satellite Beach, FL> (321) 773-7088 (home)> (321-961-9219 (cell)> www.VitamixLady.com> www..com> <))><>

February 20, 2012

I’ll give it a try and let you guys know. I have some sauerkraut I did a looooong time ago and need to finish up Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, February 20, 2012 10:20 AM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! I used just salt and didn't measure - I just salted (by shaking) each batch of carrot/ginger that I grated in the VM. I then used a canning funnel, and dumped the grated ginger/carrot into a mason jar, and used the VM tamper to pound/press the carrot ginger until the juices started showing. I just do this repeatedly until the jar is full to the top. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 20, 2012, at 10:15 AM, Bonnie wrote: LeaAnn,When you made the fermented ginger carrot, did you put whey in it or just some salt and if salt, how much? Thanks Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Lea Ann SavageSent: Sunday, February 19, 2012 9:56 PM Subject: Re: Fermented Ginger Carrot - chopped in the Vitamix! Hello Joyce, I cut the carrots into 6-8 pieces with a knife, then use the tamper and variable speed #3 or so, and run the machine, using the tamper (if necessary) until they are coarsely chopped. I only do 2 medium sized carrots at a time and do it all in batches. I also add a chunk of ginger with each batch of chopped carrots. Hope this helps! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 19, 2012, at 9:27 PM, hatchjoyce wrote: Hi Lea Ann,I was just getting ready to make carrots, but I don't know how to chop carrots in my dry container. I assume that you have to use water as you would in your wet container? If not, how do you chop them?thanks,Joyce>> Hello Everyone,> > I've been learning about (and putting my toe in the waters of) fermented veggies.> > I made my first batch of raw, fermented sauerkraut, and wanted so much to tell everyone here about it, but I didn't use my Vitamix machine at all in the preparation, so I let it pass. (I thought of chopping the cabbage in the VM, but wet chopping is the best way to chop cabbage in the Vitamix, and: 1) I used 4 large heads of cabbage which would have taken forever in the VM, and 2) pouring off all of that water would have bothered me too much (I drink my wet-chop water and there is no way I could drink that much cabbage juice water!!!)> > Anyhooo…> > Two days ago I USED MY VITAMIX to chop the carrots for, " Fermented Ginger Carrots " . http://food.hamtramckstar.com/fermented-ginger-carrots I was able to chop about 3 large carrots in a batch, and it took me 4 " batches " to fill a quart mason jar. AND the neatest thing, a lot of die hard fermented veggie fans have one of these: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm (look not quite half way down the page for the sauerkraut tamper) but I found that the Vitamix tamper is the PERFECT tool for the job! The Vitamix tamper REALLY came in handy with the carrots and they took quite a bit of " tamping " to get the juice to cover the chopped carrots.> > I cut off the ends and tips and peeled the carrots, then I chopped them into something like 1 inch pieces then tossed them into my Vitamix. I used my dry container because it is a better " chopper " than the wet, but the wet would have done the job. I used variable speed #3. The pieces were pretty small which made it easier to smash the juice out of the carrots. > > It is supposed to sit for 3 days, but I must confess that I couldn't help myself, and tasted it on day 2. I'm still going to let it ferment one more day, but my taste test indicated that it is already DELICIOUS!!! The carrots soften and the flavor is awesome. > > Here are some of the benefits of lacto-fermented foods:> http://moldrecovery.blogspot.com/2011/02/health-benefits-of-lacto-fermented.html> > Blessings,> Lea Ann Savage> Satellite Beach, FL> (321) 773-7088 (home)> (321-961-9219 (cell)> www.VitamixLady.com> www..com> <))><>

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