Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 I'm new to the NT diet and am having lots of fun trying the lacto- fermenting. It's fun reading all your posts and I'm enjoying all the good info and tips people have. Some questions though: Beet Kvass-my first try was delicious no scum or mold, but the second from scratch jar got floaty bits of greenish mold, after reading the archives I skimmed and went ahead drinking it. It seems that I can still taste a moldy flavor...ick. How do I prevent this in the future? lacto-pickling-how do people keep the food being pickled 1 " below the top of the brine? I'm using 2-qt glass jars w/plastic lids. I put my jalapeno pepper harvest up today using the 1T salt, 4T whey & filtered water formula and they want to float. Someone had asked about licorice root being in Yogi tonic teas, in Chinese medicine (TCM) it's used to harmonize the other herbs and to help promote digestion. It's in probably 90% or more formulas in a small amount. It's sweet which is the flavor for the Earth element (stomach & spleen organs in TCM). It is classed as a Qi tonic herb. It can raise blood pressure if used as a solo herb tea frequently. The DGL tablet form avoids this. - Oregon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 >Beet Kvass-my first try was delicious no scum or mold, but the second >from scratch jar got floaty bits of greenish mold, after reading the >archives I skimmed and went ahead drinking it. It seems that I can >still taste a moldy flavor...ick. How do I prevent this in the future? If something gets mold, I can ALWAYS taste it. We ruined a whole batch of wine once because of it. Beet kvass seems to get moldy easy -- maybe adding cabbage juice, salt, or a little acid (juice from another batch, or vinegar is the traditional choice). >lacto-pickling-how do people keep the food being pickled 1 " below the >top of the brine? I'm using 2-qt glass jars w/plastic lids. I put my >jalapeno pepper harvest up today using the 1T salt, 4T whey & >filtered water formula and they want to float. Traditionally you use big leaves on top, salt them a little (or salt them before you use them, but I always forget so I just pull some collard greens out of the fridge or pick some grape leaves) then put a rock on top. There is some concern about the TYPE of rock though -- if it has iron in it it turns your stuff orange and if it has lead that wouldn't be good at all. So some folks use a jar with water in it on top, or a plastic bag filled with water. A pyrex flat container with something heavy in it would be safe and easy. I bought some 1/2 pint tiny canning jars and use them -- as long as the lid doesn't go under water. A non-leaded paperweight would be a great choice though. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 > > If something gets mold, I can ALWAYS taste it. We ruined a whole > batch of wine once because of it. Beet kvass seems to get > moldy easy -- maybe adding cabbage juice, salt, or a little acid > (juice from another batch, or vinegar is the traditional choice). > ---------thanks Heidi, then it just wasn't my imagination, " sensitive " tastebuds! and the pickling info was exactly what I needed. about the Eat Right for Your Type Diet...a friend tried it, type B, and had no health improvement. She learned subsequently that she has Celiac disease, not great on a grain-based diet. Raw Honey will crystalize, pasteurized won't. I heat mine slowly in a pan of water on the woodstove to liquify again. Stovetop on low would work the same. - Quote Link to comment Share on other sites More sharing options...
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