Re: Over-salted lacto-fermented veggies

[Guest guest]

> After sampling my most recent batch of lacto-fermented vegetables, I

> discovered that I OVER-salted the batch (a very big batch, btw). If I

> rinse the veggies before eating them, will I be washing away alot of

> the nutrients and flavor? Any suggestions to make the fermented

> veggies more palatable would be greatly appreciated! No one will eat

> them the way they are!

I had some over salted sauerkraut, and mixed it in with a new batch of

cabbage and let it ferment all over again. That batch was ready really

fast...

> Also, the last batch I made in my Harsch crock went bad. Do I need to

> somehow sterilize the weights (being porous) before I use the crock

> again? And if so, what is the best way to accomplish this?

I don't have a Harsh crock, but I rinse or spray my containers with

straight vinegar before I put the veggies or Kombucha

into ferment. I figure that way any existing mold is killed at the

beginning.

all the best,

Jan

[Guest guest]

Ann,

Any suggestions to make the fermented

> veggies more palatable would be greatly appreciated! No one will eat

> them the way they are!

************************************

Try preparing more of the same veggies w/o salt and mix the batches together

and let it all ferment just a bit longer.

HTH,

Vivian