Lacto-fermentation bubbliness

[Guest guest]

Hey y'all!

Last week my husband and I began trying some of the fermentation

recipies from NT. We made salsa, rasberry preserves, and ginger

ale. They all seem to have turned out fine, but we have one

problem. My husband does not like the flavor of the bubbles on his

tounge in the salsa and the ginger ale, though it's ok with the

preserves. Now my husband adores salsa, and generally eats it in

quantity, but something about the way this salsa fizzes isn't good

to him. BTW, we made it with homemade whey from raw milk, and it

fermented for 2 days before putting it in the refrigerator.

Has anyone else encountered this issue? Does anyone have any

suggestions?

Thanks!

Anabel

[Guest guest]

i did just plain ol carrots last week.

when i went to eat some i unscrewed teh lid and it was fizzing like a

softdrink

it doesnt always happen though just depends aparantly i hear on how anerobic

it is in there

i personally loved it and eve got it once in the cream part of kefir.

im not sure of a way to " avoid " it though

_____

From: anabelneri [mailto:anabelneri@...]

Sent: Thursday, 6 November 2003 3:29 PM

Subject: Lacto-fermentation bubbliness

Hey y'all!

Last week my husband and I began trying some of the fermentation

recipies from NT. We made salsa, rasberry preserves, and ginger

ale. They all seem to have turned out fine, but we have one

problem. My husband does not like the flavor of the bubbles on his

tounge in the salsa and the ginger ale, though it's ok with the

preserves. Now my husband adores salsa, and generally eats it in

quantity, but something about the way this salsa fizzes isn't good

to him. BTW, we made it with homemade whey from raw milk, and it

fermented for 2 days before putting it in the refrigerator.

Has anyone else encountered this issue? Does anyone have any

suggestions?

Thanks!

Anabel

[Guest guest]

Now my husband adores salsa, and generally eats it in

> quantity, but something about the way this salsa fizzes isn't good

> to him.

The bubbles in my fermented products go away after a few weeks in the

fridge.

we love bubbles in ginger beer though

Joanne

[Guest guest]

>Has anyone else encountered this issue? Does anyone have any

>suggestions?

>

>Thanks!

>Anabel

When I make kimchi, sometimes it fizzes, sometimes

it doesn't. Added sugar tends to make more fizz. So if you

want something fermented but not fizzy, try using low-sugar

stuff. Also don't put the lid on tight. It will ferment fine with

a loose lid -- though you may need to use something to keep

the contents from " boiling over " in some cases. Or you can

loosen the lid after the 2 days, while it is in the fridge.

If he likes ginger ale sweet but not fizzy, make the ale with

just a little sugar, and add sweetener when you are serving

it. Or try using honey for the ferment -- it doesn't ferment

quickly so tends to stay sweet.

-- Heidi