oh dear

[Guest guest]

Dirk Coetsee wrote:

>I don't know where I got it in my head that fermentation was supposed to

>take 10 days (where did I read that?!?!). Checking out Heidi's doc I see I

>should have done a room temp ferment for 2 days only. I hope it's not bad. I

>hope all the bacteria aren't dead by way of suicide. Any ideas if it's still

>good? It's been going for 7 days now at room temperature (or 6... I forget)

>I thought sauerkraut was fermented for much longer...

>

>Dirk

>

>

>

Relax. I've got sauerkraut down in my basement that is about 6 months

old. No one has died yet.

--s

[Guest guest]

It depends on what you are fermenting, the room temp,

and your taste buds, mostly. " If it smells good, eat it "

I always say. I prefer my kimchi less sour, and not

at all mushy, so I put it in a cool place after two days,

which is the recommendation in many cookbooks for

many ferments. Most modern kitchens are a bit warm,

so the ferment might go mushy.

As for suicidal bacteria, I wouldn't worry about it.

The good stuff in fermented foods goes WAY beyond

the actual live bacteria. It's the stuff the bacteria

produce. And in fact they've done studies with *dead*

bacteria, and feeding the dead bacteria to the person

or animal had many of the good effects of feeding live

ones.

-- Heidi

Dirk Coetsee wrote:

>

> I don't know where I got it in my head that fermentation was supposed to

> take 10 days (where did I read that?!?!). Checking out Heidi's doc I

see I

> should have done a room temp ferment for 2 days only. I hope it's not

bad. I

> hope all the bacteria aren't dead by way of suicide. Any ideas if

it's still

> good? It's been going for 7 days now at room temperature (or 6... I

forget)

> I thought sauerkraut was fermented for much longer...

>

> Dirk

[Guest guest]

Ok. Turns out I was stressing for nothing. I plucked up the courage to try

some, and it's fine! Quite tart, but still crunchy. Only thing is, I used

WAY too much ginger. Oh well. It's not the worst tasting thing, but my next

batch will need a new recipe.

Thanks Heidi and Suzanne!

On 7/10/06, Suzanne Noakes <snoakes@...> wrote:

>

>

>

> Dirk Coetsee wrote:

>

> >I don't know where I got it in my head that fermentation was supposed to

> >take 10 days (where did I read that?!?!). Checking out Heidi's doc I see

> I

> >should have done a room temp ferment for 2 days only. I hope it's not

> bad. I

> >hope all the bacteria aren't dead by way of suicide. Any ideas if it's

> still

> >good? It's been going for 7 days now at room temperature (or 6... I

> forget)

> >I thought sauerkraut was fermented for much longer...

> >

> >Dirk

> >

> >

> >

> Relax. I've got sauerkraut down in my basement that is about 6 months

> old. No one has died yet.

>

> --s

>

>

>

[Guest guest]

I popped open the cd case that holds my preparing for surgery cd and it

wasn't in there!!! We have turned the house upside down, including

cars, suitcase used for hospital, you name it, we searched it. Well Bob

did, I had my small range of searching I could do. I feel terrible.

I did make Carol V. and Suzanne a copy, would one of you mind sending

your copy? When she is done, send it back to me so I could put it

on my computer so I can have it to burn for others?

My face is red, I feel terrible. I should have checked before opening

my big mouth.

Adding in on the hair loss thing, another oh dear. Had to cut my hair

it had thinned so much. I even lost my eyelashes. They are back, and my

hairdresser told me, not to worry about the hair loss, just think of

all those tiny little hairs that are already growing back. Hard not to

worry though it had gotten so thin. Ya know how they say when you have

been married a long time you start to resemble each other, well Bob is

bald and I sure don't wanna look like that!!!!

hugs