Re: Re: kefir, kombucha, soaking rice, salsa and fermenting fruit

December 15, 2004

I've made the salsa recipe, and dh loved it.

Rebekah

----- Original Message -----

and i plan on making some salsa from the NT recipe. have any of you tried it?

any tips? sounds delicious!

also, i'd like to experiment in lacto fermenting fruit. any tips advice or

recipes? am thinking along the lines of something i could just use in a quick

dessert, or to add to ice cream (or to flavor ice cream) that kind of thing.

like home canned in a way, but not heated. sound plausible?

--

peace and blessings in Christ,

stefanie

joyous wife to terry, keeper of our home and blessed momma to three on earth,

one being knit in secret and more in heaven....

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December 15, 2004

>

> and i plan on making some salsa from the NT recipe. have any of you tried it?

any tips? sounds delicious!

>

--

I don't remember what the NT recipe is like, but my LF salsa is killer:

3-4 large tomatoes (might be hard/impossible to find good ones this

time of year)

1-2 large red onions

4--5 tomatillos

a bunch of cilantro

1 jalapeno pepper

3-4 cloves of garlic

Juice from at least 3 limes

Salt to taste (don't skimp on the salt--it's essential!)

Whey

Chop/dice everything up and put in a mason jar and let it sit on your

counter for a few days, then put in the fridge.

You can mix some of this with avocados for instant guac.

Yum!

December 15, 2004

At 04:41 PM 12/15/04 -0500, you wrote:

>I don't remember what the NT recipe is like, but my LF salsa is killer:

>

>3-4 large tomatoes (might be hard/impossible to find good ones this

>time of year)

>1-2 large red onions

>4--5 tomatillos

>a bunch of cilantro

>1 jalapeno pepper

>3-4 cloves of garlic

>Juice from at least 3 limes

>Salt to taste (don't skimp on the salt--it's essential!)

>Whey

>

>Chop/dice everything up and put in a mason jar and let it sit on your

>counter for a few days, then put in the fridge.

>

>You can mix some of this with avocados for instant guac.

>

>Yum!

>

, I wish you'd posted that a month ago before my first freeze where

I forgot it was going to be so cold and so ended up losing all my

end-of-year tomatoes.

BUT ... it's a keeper. Just don't get mad at me next summer when I post

about how I KNEW someone posted an easy killer salsa recipe but I've lost

it and can they repost it blah blah blah, and thereby start an big ole

emailbox-killing train of thought on the part of all memebers ...

MFJ

Who is working on creating the perfect run-on sentence

December 15, 2004

Ahhhh, but that's what our amazing archive search page is for, now isn't it?

Check it out:

http://onibasu.dyndns.org/index.html

> BUT ... it's a keeper. Just don't get mad at me next summer when I post

> about how I KNEW someone posted an easy killer salsa recipe but I've lost

> it and can they repost it blah blah blah, and thereby start an big ole

> emailbox-killing train of thought on the part of all memebers ...

>

> MFJ

> Who is working on creating the perfect run-on sentence

December 15, 2004

At 05:34 PM 12/15/04 -0500, you wrote:

>

>Ahhhh, but that's what our amazing archive search page is for, now isn't it?

>

>Check it out:

>

>http://onibasu.dyndns.org/index.html

>

LOL. I suppose it'll depend on whether, when the time comes, I want to

insert a topic related to food into all the politics and religion.

MFJ

Putting it in our hands gives us so much hope. ~C. Masterjohn

December 15, 2004

On Wed, 15 Dec 2004 16:09:20 -0500, bellumswife77@...

<bellumswife77@...> wrote:

> also, i'd like to experiment in lacto fermenting fruit. any tips advice or

recipes? am thinking along the lines of something i could just use in a quick

dessert, or to add to ice cream (or to flavor ice cream) that kind of thing.

like home canned in a way, but not heated. sound plausible?

> stefanie,

I used to make the fermented berries *all the time* but I only put

some sugar in, I think I didn't use salt, or maybe just an

eensy-weensy bit for superstitious reasons. They are delicious, but

too salty for me according to the NT recipe so I just left it out and

risked them going bad--but they never did IME.

B.

>

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>

December 15, 2004

>I used to make the fermented berries *all the time* but I only put

>some sugar in, I think I didn't use salt, or maybe just an

>eensy-weensy bit for superstitious reasons. They are delicious, but

>too salty for me according to the NT recipe so I just left it out and

>risked them going bad--but they never did IME.

> B.

You really don't need salt with berries ... shoot, we made wine

all the time and no one EVER added salt! Berries have enough acid

that they won't go " bad " ... if they get bacterial fermentation rather

than yeast, you get less alcohol, but more flavor (IMO). I use kefir

grains to start the process, and I do add more sugar (my berries

are very sour). I'm drinking some now ... it tastes like good Lambic

Ale.

Heidi Jean

December 16, 2004

>I used to make the fermented berries *all the time* but I only put

>some sugar in, I think I didn't use salt, or maybe just an

>eensy-weensy bit for superstitious reasons. They are delicious, but

>too salty for me according to the NT recipe so I just left it out and

>risked them going bad--but they never did IME.

> B.

>

Hi ,

I have that cranberry ferment that is a month old. NT says eat the

fruit stuff within 2 months, I think. How long have you enjoyed fruit

ferments? Should I worry about time, or just test it for yuckiness?

Thanks,

Deanna

December 16, 2004

On Thu, 16 Dec 2004 07:04:35 -0600, Deanna <hl@...> wrote:

> I have that cranberry ferment that is a month old. NT says eat the

> fruit stuff within 2 months, I think. How long have you enjoyed fruit

> ferments? Should I worry about time, or just test it for yuckiness?

Deanna,

I open the jar, wait for an asplosion, if none, I sniff....wait and

taste. Then I check the mirror, since there are no other witnesses

around.

Fruit's pretty easy IME--if it's too far gone, it will smell like either:

a) alcohol

ass

B.

>

December 16, 2004

>I have that cranberry ferment that is a month old. NT says eat the

>fruit stuff within 2 months, I think. How long have you enjoyed fruit

>ferments? Should I worry about time, or just test it for yuckiness?

>

>Thanks,

>Deanna

In my experience (using a kefir based fruit ferment), if you wait

too long, it gets more and more sour. Eventually you get vinegar.

VERY GOOD vinegar at that! But there isn't really a time limit

with ferments. Folks who make wine can keep it for YEARS.

Eventually it gets sour and they say it's " gone bad " but it's

not " toxic bad " just " vinegar bad " .

The worst that can happen with fruit, it seems, is that it can get

mold, but usually if that is going to happen it is in the first week.

Once it goes acidic, it's pretty safe. If you are concerned about

whether it is acidic or not, get some ph paper ... or put a little

in a cup and add a pinch of baking soda. If it fizzes, it's acidic.

I can't think that anything starting out with cranberries would not

be acidic though!

The sniff test is pretty accurate though. Alkaline ferments STINK.

Which still doesn't make them necessarily toxic ... your stinky

cheeses would fall into that category, I think. But the " bad "

bacteria don't tolerate acids well.

Heidi Jean

December 16, 2004

Thanks Heidi & for the tips. My cranberry stuff is fine and acidic, it's

just I have a quart and a half to go and wasn't sure if time was a big deal. It

probably is more the case for my kefir kraut. But I don't mind sour at all.

Deanna, who got shrimpies and dried anchovies for kimchi today!

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