Guest guest Posted November 6, 2003 Report Share Posted November 6, 2003 Can you substitute apple cider vinegar for kefir whey, when culturing your veggies? Does this still activate the bacteria in the food? Hunter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2003 Report Share Posted November 6, 2003 >Can you substitute apple cider vinegar for kefir whey, when >culturing your veggies? Does this still activate the bacteria in the >food? > >Hunter In old recipes, vinegar is what they used (About 2 T to a quart of boiled cooled water, with 2T of salt, poured over vegies). I don't know if it is an activator so much as an acidifier -- alkalinity encourages the wrong bacteria. Buy my great-grandma, according to my Mom, made pickles that way, with no other vinegar, no whey (and no kimchi juice, which is my favorite " starter " ). Adding grape leaves was common though, it adds tannins and keeps cukes crisp. I think cabbage leaves are useful too -- they contain something that prevents mold, I think. -- Heidi Quote Link to comment Share on other sites More sharing options...
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