Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Oh come on! Kefir is biologically active and it preserves milk. You can drink KT for months after it has fully fermented, so obviously it preserves the tea. Vinegars have been used as disinfectants since the beginning of time; people use KT vinegar to clean stuff. Give it a shot. Re: Kombucha Vinegar > > >>It should, however, rather not be used to preserve food, e.g. >> pickling gherkins, because it is still biologically " active " and is > not sterilized. " >> >> Hope this helps to clarify:-)) >> >> Peace, Love and Harmony, >> Bev >> > > Yes Bev that is exactly what I was thinking as well. When distilled > vinegar is used all the live organism have been killed, but KT is > still bio active. > > While I think using live KT is fine to for a few days to pickles > things in the refridgerator, I am not sure live KT would be good to > use for extensive caning that is to be stored for long periods of time > unless it is boiled first. > > thanks > Kellie > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Oh come on! Kefir is biologically active and it preserves milk. You can drink KT for months after it has fully fermented, so obviously it preserves the tea. Vinegars have been used as disinfectants since the beginning of time; people use KT vinegar to clean stuff. Give it a shot. Re: Kombucha Vinegar > > >>It should, however, rather not be used to preserve food, e.g. >> pickling gherkins, because it is still biologically " active " and is > not sterilized. " >> >> Hope this helps to clarify:-)) >> >> Peace, Love and Harmony, >> Bev >> > > Yes Bev that is exactly what I was thinking as well. When distilled > vinegar is used all the live organism have been killed, but KT is > still bio active. > > While I think using live KT is fine to for a few days to pickles > things in the refridgerator, I am not sure live KT would be good to > use for extensive caning that is to be stored for long periods of time > unless it is boiled first. > > thanks > Kellie > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Oh come on! Kefir is biologically active and it preserves milk. You can drink KT for months after it has fully fermented, so obviously it preserves the tea. Vinegars have been used as disinfectants since the beginning of time; people use KT vinegar to clean stuff. Give it a shot. Re: Kombucha Vinegar > > >>It should, however, rather not be used to preserve food, e.g. >> pickling gherkins, because it is still biologically " active " and is > not sterilized. " >> >> Hope this helps to clarify:-)) >> >> Peace, Love and Harmony, >> Bev >> > > Yes Bev that is exactly what I was thinking as well. When distilled > vinegar is used all the live organism have been killed, but KT is > still bio active. > > While I think using live KT is fine to for a few days to pickles > things in the refridgerator, I am not sure live KT would be good to > use for extensive caning that is to be stored for long periods of time > unless it is boiled first. > > thanks > Kellie > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 The reason that bioctivity *could* be an issue is that after awhile(a long while) organisms can tend to break down the acids and actually raise the ph back up. If left long enough bio-active vinegar can basically turn into dirty water... But the real issue with using using KT vinegar for pickling is that it is not a standardized acidity.. KT vinegar is usually NOT as acidic as storebought vinegar, and this acidity will vary depending on how the brew was made and the various microbial populations in any given culture. All pasturized vinegar that you purchase is standardized to 5% acetic acid, this is the commercially agreed upon acidity required for consistent food preservation. So before you snap at me, just know that I'm only trying to clarify the reasoning behind all of the suggestions to not pickle with KT vinegar. I've made various types of pickles, and honestly, I would rather use KT vinegar for salad dressing than anything else. If I'm looking for some fermented pickles then I make Kimchi,Sauerkraut or any other REAL lactofermented pickle..just salt, herbs and veggies the salt inhibits pathogenic and spoiling bacteria, whilst the naturally occuring bacteria do the rest.. These would beat the pants off of anything pickled in KT vinegar in a contest of microbial benefits, without a doubt. I say feel free to pickle veggies in KT vinegar but just be aware that your results will likely vary from batch to batch, that's the main downside IMO is that it's hard to repeat a good vinegar pickle recipe without consistent acidity.. Beau > Oh come on! Kefir is biologically active and it preserves milk. You can > drink KT for months after it has fully fermented, so obviously it > preserves > the tea. Vinegars have been used as disinfectants since the beginning of > time; people use KT vinegar to clean stuff. Give it a shot. > > Re: Kombucha Vinegar > > > > > > > >>It should, however, rather not be used to preserve food, e.g. > >> pickling gherkins, because it is still biologically " active " and is > > not sterilized. " > >> > >> Hope this helps to clarify:-)) > >> > >> Peace, Love and Harmony, > >> Bev > >> > > > > Yes Bev that is exactly what I was thinking as well. When distilled > > vinegar is used all the live organism have been killed, but KT is > > still bio active. > > > > While I think using live KT is fine to for a few days to pickles > > things in the refridgerator, I am not sure live KT would be good to > > use for extensive caning that is to be stored for long periods of time > > unless it is boiled first. > > > > thanks > > Kellie > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 I have a glazed set of cookie jar, pitcher type containers and I am not sure if they have lead? for use in sourdough or kombucha. I thought I had read about using homemade vinegars on Dom's pages for making saurkruate and vegetables. Yes, I have read about the acidity of store bought. I bought tea in a pinch from Caribou, I hope it is okay to use for Kombucha, until I can get some online. Do you recommend a site? Dom's also uses raw sugar in some of his kombucha. Is Earl Grey a black tea then? My poor culture, I hope I can get them back to purity with more babies. I am confused as to how long. Dom's page said 7-10, another said 8-12 and then some say 15 days or 3-5 weeks, even from the gem culture instructions...gets comfusing. I am new and want to make a few babies, so I can do other blends. I read about boiling water, we have charcoal right now and glass pickle jars. Oh , yeah are the swing top bottles safe to use for kefir....if they are blue or brown, they are from the beer n wine companies. Cause those sparkling bottles are colored also. So, I can make grape or apple cider from the Kombucha culture then right? for some things. Sincerely, Audrey Sorry to be such a pest as a newbie. Thanks Beau Barrett wrote: The reason that bioctivity *could* be an issue is that after awhile(a long while) organisms can tend to break down the acids and actually raise the ph back up. If left long enough bio-active vinegar can basically turn into dirty water... But the real issue with using using KT vinegar for pickling is that it is not a standardized acidity.. KT vinegar is usually NOT as acidic as storebought vinegar, and this acidity will vary depending on how the brew was made and the various microbial populations in any given culture. All pasturized vinegar that you purchase is standardized to 5% acetic acid, this is the commercially agreed upon acidity required for consistent food preservation. So before you snap at me, just know that I'm only trying to clarify the reasoning behind all of the suggestions to not pickle with KT vinegar. I've made various types of pickles, and honestly, I would rather use KT vinegar for salad dressing than anything else. If I'm looking for some fermented pickles then I make Kimchi,Sauerkraut or any other REAL lactofermented pickle..just salt, herbs and veggies the salt inhibits pathogenic and spoiling bacteria, whilst the naturally occuring bacteria do the rest.. These would beat the pants off of anything pickled in KT vinegar in a contest of microbial benefits, without a doubt. I say feel free to pickle veggies in KT vinegar but just be aware that your results will likely vary from batch to batch, that's the main downside IMO is that it's hard to repeat a good vinegar pickle recipe without consistent acidity.. Beau > Oh come on! Kefir is biologically active and it preserves milk. You can > drink KT for months after it has fully fermented, so obviously it > preserves > the tea. Vinegars have been used as disinfectants since the beginning of > time; people use KT vinegar to clean stuff. Give it a shot. > > Re: Kombucha Vinegar > > > > > > > >>It should, however, rather not be used to preserve food, e.g. > >> pickling gherkins, because it is still biologically " active " and is > > not sterilized. " > >> > >> Hope this helps to clarify:-)) > >> > >> Peace, Love and Harmony, > >> Bev > >> > > > > Yes Bev that is exactly what I was thinking as well. When distilled > > vinegar is used all the live organism have been killed, but KT is > > still bio active. > > > > While I think using live KT is fine to for a few days to pickles > > things in the refridgerator, I am not sure live KT would be good to > > use for extensive caning that is to be stored for long periods of time > > unless it is boiled first. > > > > thanks > > Kellie > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Takes that back Dom used the Kefir for his saurkraut . spellcheck that too. kelrivas wrote: > >>It should, however, rather not be used to preserve food, e.g. > >> pickling gherkins, because it is still biologically " active " and is > > not sterilized. " > >> > >> Hope this helps to clarify:-)) > >> > >> Peace, Love and Harmony, > >> Bev > >> > > > > Yes Bev that is exactly what I was thinking as well. When distilled > > vinegar is used all the live organism have been killed, but KT is > > still bio active. > > > > While I think using live KT is fine to for a few days to pickles > > things in the refridgerator, I am not sure live KT would be good to > > use for extensive caning that is to be stored for long periods of time > > unless it is boiled first. > > > > thanks > > Kellie > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Beau, You gave more detailed answers on exactly the things I said. Acidity is the main concern. But if you heat-seal your jars, you are sterilizing the vinegar. That is a fact. >If I'm looking for some fermented pickles then I make Kimchi,Sauerkraut or >any other REAL lactofermented pickle..just salt, herbs and veggies the salt >inhibits pathogenic and spoiling bacteria, whilst the naturally occuring >bacteria do the rest.. These would beat the pants off of anything pickled in >KT vinegar in a contest of microbial benefits, without a doubt. Definitely, though there is a particular flavor to pickled peppers done in vinegar. I make kimchee with a packet of starter organisms, no salt required. It is so amazing. > I say feel free to pickle veggies in KT vinegar but just be aware that your >results will likely vary from batch to batch, that's the main downside IMO >is that it's hard to repeat a good vinegar pickle recipe without consistent >acidity.. Yes, that's definitely true. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 In message <45bf2a800603091419p35f91fecy8b3c2d26084600cd@...> you wrote: > The reason that bioctivity *could* be an issue is that after awhile(a long > while) organisms can tend to break down the acids and actually raise the ph > back up. If left long enough bio-active vinegar can basically turn into > dirty water... > But the real issue with using using KT vinegar for pickling is that it is > not a standardized acidity.. KT vinegar is usually NOT as acidic as > storebought vinegar, and this acidity will vary depending on how the brew > was made and the various microbial populations in any given culture. > All pasturized vinegar that you purchase is standardized to 5% acetic acid, > this is the commercially agreed upon acidity required for consistent food > preservation. > So before you snap at me, just know that I'm only trying to clarify the > reasoning behind all of the suggestions to not pickle with KT vinegar. > I've made various types of pickles, and honestly, I would rather use KT > vinegar for salad dressing than anything else. > If I'm looking for some fermented pickles then I make Kimchi,Sauerkraut or > any other REAL lactofermented pickle..just salt, herbs and veggies the salt > inhibits pathogenic and spoiling bacteria, whilst the naturally occuring > bacteria do the rest.. These would beat the pants off of anything pickled in > KT vinegar in a contest of microbial benefits, without a doubt. > I say feel free to pickle veggies in KT vinegar but just be aware that your > results will likely vary from batch to batch, that's the main downside IMO > is that it's hard to repeat a good vinegar pickle recipe without consistent > acidity.. Thanks, Beau, for this very helpful and enlightening write-up. I'll be able now to climb a few steps further up the pickling ladder ... more safely! :-)) Margret:-) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ He keeps His eye upon you as you come and go, and always guards you. Quote Link to comment Share on other sites More sharing options...
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