ginger carrots - 2x the salt

[Guest guest]

Hi. I want to make some ferments this weekend, including the ginger

carrots. They have twice the salt of other ferments in NT. I don't

care to use whey as it makes ferments mushy ime. Has anyone cut back on

the salt in this recipe with success?

TIA,

Deanna

[Guest guest]

Deanna Wagner wrote:

>Hi. I want to make some ferments this weekend, including the ginger

>carrots. They have twice the salt of other ferments in NT. I don't

>care to use whey as it makes ferments mushy ime. Has anyone cut back on

>the salt in this recipe with success?

Yes. I just used the carrots and ginger with about a tenth of the salt,

no whey, just a little sauerkraut juice for a starter culture. Very nice

indeed!

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Ross,

I apologize for such a delayed response. I am switching over to the

superior Linux OS and doing all the catch-up learning that entails.

> Have started with the garden, and of course there are some

cabbages and

> wombok in there

Very good. I have assorted greens - purslane, mustard, arugula

(rocket), lettuces - radishes, carrots, beets and stuff like that.

I have some peppers like jalapenos and yellow still going from

spring. my eggplant finally gave up two whole fruit this year - the

blooms kept dropping. I really should have done some cabbage too,

as autumn is the better season, less bugs and heat dontcha know.

> How's things Up Over? Must be heading into Autumn there now, and

cooling down?

Yes, beginning to. We missed the hurricane rain, but I guess that's

okay. We have chickens as well. They produce beautiful eggs with

orange yolks that stay perfectly spherical when cracked. Even

through the dry summer my hens are doing it! Must be all the tasty

bugs they have to eat.

nice work passing it off to DH!

>

> I used a food processor to grate my carrots...

Oh, well I always do things the old-fashioned way. I have a grater

that does some fancy shreds that I like, and I haven't found a

processor to match it. Well, it's like mayonnaise methinks - if you

don't do it by hand with a whisk, it just ain't the same. But I

think you have a better plan with the grating en masse, quite

honestly. I shall follow suit, especially with kraut.

So off topic: what do you think of open source software? Been

thinking about that. I may dabble a bit.

Take care,

Deanna