Re: lactofermented red tomatoes

[Guest guest]

>I just tried lactofermenting some cherry tomatoes - following the same basic

>guidelines for kimchi or sourkraut - adding salt & whey, then sit on

>countertop for a few days. But it has a white film on the top. I don't

>know if I'd have noticed the white stuff, but it's easy to see due to the

>color of the tomatoes. Is this normal?

>-

I don't know in your case, but there are two white films I know of:

1. If you used commercial sea salt, they use an anticaking agent that floats and

looks horrid.

2. Many LF vegies (cukes in particular) get a yeast-film on top. The old recipes

say to skim

it off daily. They can get mold too, which they also say to skim off. For some

reason I

don't get this with foods that have napa, which is one reason I add napa to

everything ...

it is gross ... but in the old books etc, it is considered normal.

-- Heidi

[Guest guest]

Thanks Heidi,

I did use Celtic sea salt. I'll skim it off and take another look (and

smell)

> I don't know in your case, but there are two white films I know of:

>

> 1. If you used commercial sea salt, they use an anticaking agent that

floats and looks horrid.

>

> 2. Many LF vegies (cukes in particular) get a yeast-film on top. The old

recipes say to skim

> it off daily. They can get mold too, which they also say to skim off. For

some reason I

> don't get this with foods that have napa, which is one reason I add napa

to everything ...

> it is gross ... but in the old books etc, it is considered normal.

>

> -- Heidi

[Guest guest]

On Tue, 23 Sep 2003 13:43:12 -0400

" Braun " <paul@...> wrote:

>Thanks Heidi,

>I did use Celtic sea salt. I'll skim it off and take another look (and

>smell)

>

>

>> I don't know in your case, but there are two white films I know of:

>>

>> 1. If you used commercial sea salt, they use an anticaking agent that

>floats and looks horrid.

Celtic sea salt uses an anti-caking agent?

The Discovery of a Warrior Queen

http://tinyurl.com/o25i

[Guest guest]

,

No they don't (at least not Grain & Salt Society)- my reply made it seem

like I was agreeing with her and implying it was anti-caking agent.

I skimmed off the skum & it smelled & tasted good. Just yeast I guess.

-

> Celtic sea salt uses an anti-caking agent?

>

>

> The Discovery of a Warrior Queen

> http://tinyurl.com/o25i

>

[Guest guest]

>Celtic sea salt uses an anti-caking agent?

>

>

I don't think it does ... I haven't had a problem with

that brand. The " sea salt " at my grocery store does though,

and that's where I got the white scum.

-- Heidi