Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 > sounds yummy, too. Do you just do this for your own consumption? > > > Hi , yup just for me. ) I make plain sauerkraut to give away as well but I keep my special fermented vegetables mostly to myself. I basically make sauerkraut and pack dill and garlic and veggies like carrot, cucumber, cauliflower, and pickling onions in the bottom of the jar before filling it with crushed and salted cabbage. I grow my own cabbages and other stuff, I like gardening. : -) regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 Well now I have gardening questions. But I guess It's not for this forum. Bruce Stordock wrote: > > sounds yummy, too. Do you just do this for your own consumption? > > > > > > > > Hi , yup just for me. ) > > I make plain sauerkraut to give away as well but I keep my special > fermented vegetables > mostly to myself. I basically make sauerkraut and pack dill and garlic > and veggies like > carrot, cucumber, cauliflower, and pickling onions in the bottom of > the jar before filling > it with crushed and salted cabbage. > > I grow my own cabbages and other stuff, I like gardening. : -) > > regards, Bruce > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2005 Report Share Posted September 15, 2005 It seems the NT fermented vegetable recipes have a standard 4 TBS whey to 1 TBS sea salt. I was wondering about making some salt free but wondered then if it's likely to spoil before the beneficial bacteria go to work. Also I was wondering others store their vegetables at room temp instead of refrigeration. The only ones I store in the refrigerator are pickled beets. The rest I just leave in the pantry and continue to let them ferment. Figured I could use the extra bacteria and not all cultures that Price studied would have access to refrigeration so they must have storeed at ambient temp. Phil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2005 Report Share Posted September 16, 2005 > It seems the NT fermented vegetable recipes have a standard 4 TBS whey to 1 TBS sea salt. I was wondering about making some salt free but wondered then if it's likely to spoil before the beneficial bacteria go to work. Though it does not show up in the recipes, somewhere in the text it says that whey can be substituted for part or all of the salt. This year was the first time I tried 8 tbs of whey rather than part whey part salt. I haven't tried any of the batches, yet, though. I have kept them at room temperature (cucumbers, specifically), but they got mushy rather quickly, so I wouldn't do that again. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2005 Report Share Posted September 16, 2005 Salt helps draw the water out of the veggies to keep them crispy and not soggy. Always use some salt if you want crispy nice textured fermented vegetables. This is especially true with something like cucumbers! > > It seems the NT fermented vegetable recipes have a standard 4 TBS > whey to 1 TBS sea salt. I was wondering about making some salt free but > wondered then if it's likely to spoil before the beneficial bacteria go > to work. > > Though it does not show up in the recipes, somewhere in the text it > says that whey can be substituted for part or all of the salt. This > year was the first time I tried 8 tbs of whey rather than part whey > part salt. I haven't tried any of the batches, yet, though. > > I have kept them at room temperature (cucumbers, specifically), but > they got mushy rather quickly, so I wouldn't do that again. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 > > Is it possible to be sensitive to the fermented vegetables, even the ones that are not sweet such as cabbage? I'm trying to eat them because I do like them a lot and I know they are supposed to be so good to help with the digestion. Once I start eating them I almost start craving them. I used to crave yogurt like that so I thought maybe I'm just extra sensitive to the fermented products. When I eat them I sometimes get an itchy scalp. Could this be a die off reaction? > +++Hi . I think they are good for you because they are pre-digested, but don't go overboard. Any skin issues are toxins coming out, so that's not a bad thing. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 Hi : Fermenting changes the sugars into alcohol.... which is still a sugar, just a different kind. Many times kvass (fermented beets as a drink) will be called non-alcoholic but it actually just has what many consider low alcohol ( 1 or 2 %). But this can still feed the Candida. Marissa ( a group moderator) > > Why is it that the fermented beets and carrots are still too sweet to eat because don't the beneficial microflora eat the sugars that are present? Quote Link to comment Share on other sites More sharing options...
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