Re: Help with Red Beet Pickles from Nourishing Traditions

[Guest guest]

>I have been fermenting veggies for a while now (basic 1TBS sea salt

>with 4TBS kefir whey) but I have never had this mold problem (the

>only things I have been fermenting are fresh veggies, opposed to

>cooked veggies like the case with beets).

>

>Any comment greatly appreciated!

>Tomo

I have this problem with beets too. I made another batch using

FRESH beets and their tops, and it was ok. Usually I just

add napa. Somehow roots by themselves don't do as

well as roots plus a few greens. Also adding a little kimchi juice

from the last batch might help (I use more juice than 4 T -- it

adds a nice bit of acid which helps in the mold dept).

-- Heidi

[Guest guest]

Thank you for you post Heidi!

Yeah, I made fresh uncooked beet pickles with no problem, with just

1TBS sea salt and 4TBS kefir whey, but this cooked stuff turns moldy.

So, you add extra some fresh napa cabbage and extra whey to the

cooked beets to keep the molds away? (I'm a bit confused)

Thanks!

Tomo

> I have this problem with beets too. I made another batch using

> FRESH beets and their tops, and it was ok. Usually I just

> add napa. Somehow roots by themselves don't do as

> well as roots plus a few greens. Also adding a little kimchi juice

> from the last batch might help (I use more juice than 4 T -- it

> adds a nice bit of acid which helps in the mold dept).

>

> -- Heidi

[Guest guest]

>So, you add extra some fresh napa cabbage and extra whey to the

>cooked beets to keep the molds away? (I'm a bit confused)

No, I just use fresh beets in my kimchi sometimes. The OTHER

problem I had with beets (the non moldy ones) is that I

just didn't like them much, and they were too darn RED.

I was in fear for my clothing.

But if I add some to kimchi the whole thing turns a nice

psychedelic PINK.

I don't see the point in using cooked beets, I guess.

The raw ones work ok ... if I want cooked beets I can

just cook some beets, no need to ferment them after.

My raw ones got mold too though, and using greens

or napa helps with that. Mold seems to come on

the higher-sugar or starch items? I haven't quite

figured it out ... my kimchi NEVER gets mold, but

some other ferments have.

-- Heidi

[Guest guest]

I've made them and they seemed to go very sour quickly and also the water

became thick jelly. We didn't eat them. We stick to Beet Kvass now.

Joanne

Help with Red Beet Pickles from Nourishing

Traditions

> I tried making Beet Pickles from Nourishing Traditions, and well, it

> turned moldy on top in about 24 hours, so I had to throw it away. It

> was white mold and they were growing fast (I don't mean just white

> film like you sometimes see when you make cucumber pickles and

> sauerkraut. These were fluffy cloud like stuff that you can pick up

> with a fork.)

>

> I pretty much followed the recipe from her book. I used 1TBS sea salt

> and 4 TBS whey from Kefir and the rest, filtered water. Cooked the

> beets in advance at 300 deg for 2 hours (instead of 3 hours like the

> book said to do since my beets were not too big) and sliced the beets

> 1/4 inch instead of julianne 1/4 inch. Looking back though, I didn't

> cool the beets before putting it in the jar.. (They were slighly warm

> to my hands but then I assumed the filtered water in the jar will

> cool it quickly.) Could that have caused the mold to grow?? The room

> the jar was in was pretty warm the whole 24 hours too (probably at

> around 80 degrees since I have no A/C and it had been pretty warm.)

> Anybody made Sally's beet pickles? Any advice?

>

> I have been fermenting veggies for a while now (basic 1TBS sea salt

> with 4TBS kefir whey) but I have never had this mold problem (the

> only things I have been fermenting are fresh veggies, opposed to

> cooked veggies like the case with beets).

>

> Any comment greatly appreciated!

> Tomo

>

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