11a. Brewed too long

[Guest guest]

Barbara, regarding KT (sour) as vinegar for healthy

individuals you could use the sour KT as a substitute for

vinegar in most recipes. This should be true if you have a

lactic acid ferment or a acetic acid ferment. Follow typical

canning recipes - a good informative site

http://www.uga.edu/nchfp/how/can6a_ferment.html.

CAUTION: when using anything less than " real " vinegar

(acetic acid 5-8%) the preservative value is diminished. KT

(sour) as vinegar will usually be less than 2% closer to

1%). Lactic acid (for instance in GT's) would be less than

1% and I do not know the minimum value of lactic acid as a

preservative. Adding just a pinch of salt (sea salt ..) may

foster Lactobacillus bacterium (a good thing) and add value

to your process.

For KT itself to be antimicrobial (anti-pathogenic) Cornell

Food Science determined KT must be fermented to 33 g/L total

acid (7 g/L acetic acid) which is roughly a 3.0 pH. Cornel

also determined that the acidity reached levels as high as

24 g/L (2.4%) acetic acid, with 14 g/L (1.4%) ethanol if

allowed to continue fermenting for 30 days. If you dilute

the KT (with other ingredients) the pH will also

correspondently diluted. A study by Levine and Fellers (of

the value of acetic acid as a preservative , not KT

specifically), as little as 1g/L (0.1%) acetic acid,

pathogenic and spore forming bacteria may be inhibited.

Still the recommended values for setting up preservatives is

5+% acetic acid.

Therefore IMHO, do not go for a long term storage but plan

to use the recipe as soon as possible. Another consideration

is that KT (sour) as vinegar makes the ingredients softer

and limp (unless additives added) as well as colored per the

KT (sour).

KT (sour) will pickle whole eggs shell and all.

Unfortunately egg shells must be considered contaminated

unless the source is of known quality. It is a fun

experiment to see the shells dissolve and actually a

otherwise nice source of calcium and nutrition.

I am one of the few people who caution not to drink KT while

pg or nursing. In any case, prolonged very poppy bowel

movements are a cause of concern - poopiness is a relative

term and must be considered in its entirety. Most infant

diarrhea is self-limiting. 14 days or longer is a real cause

of concern. If no reason can be associated with it the

immediate concern is of dehydration.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

www.HappyHerbalist.com Santa Cruz, CA.

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11a. Brewed too long

Posted by: " Barbara " barbiep817@... barbiep817

Date: Sat Aug 12, 2006 8:53 pm (PDT)

Hi everyone. I'm wanting some suggestions on what to do

with a batch

I " brewed " too long. 14 or 15 days and it's SOOOOOO sour. I

drank some

of it anyways, but it gave my nursing baby SEVERAL VERY

poopy diapers.

(Sorry to be so graphic). Any way to " dilute " it or mix it

with

something else, use it for something else (suggestions,

please) or

should I just pitch it?

Thanks!

Barbara P.

11e. Re: Brewed too long

Posted by: " BSPMerced@... " BSPMerced@...

patstribling3

Date: Sun Aug 13, 2006 12:52 am (PDT)

I boil the eggs, peel them (tap them all over on a hard

surface, then

take off a bit of shell with some skin. Take a teaspoon and

slide it under

the shell, and you can take it off quickly). Stick them

with a toothpick

a couple of times so they will take up the vinegar.Drop them

into the

slightly

warmed vinegar, that has had a little sugar/sweetener

dissolved in it,

finely sliced onions, sliced bell peppers, finely sliced

carrots and darn

near any other hard/firm veggie or fruit that you want to

pickle.

Let it set out till it's cool, then stick it in the fridge,

for a year if

you want. But if you really like stuff pickled, you'll like

this.

I use canning jars, with a little plastic wrap on it and

then the

canning jar lids, screwed down tight.

Pat in CA