Re: Fermenting vegetables with miso?

[Guest guest]

Hi

Just 2 days ago I made 7 half gallon jars of kimchi. Just to

experiment I spiked each of the 7 jars with a different starter. The

different starters were; Kombucha tea, miso, tamarri, EM, apple cider

vinegar, kefir whey, and left over sauerkraut juice from a different

batch. I of course havent been able to sample the different batches

yet, but have been interested with the results so far. The quickest

to start to really get going was the EM spiked batch, followed by the

miso batch, then kombucha tea, tamarri, kefir whey, apple cider

vinegar, then old sauerkraut juice. My experiment was very

unscientific and followed no real set guidelines, but does keep

things interesting.

>

> Has anyone fermented vegetables with miso instead of salt and whey?

>

> On page 65 of Wild Fermentation, there is information about this,

but

> I would like more input. Recipes/formulas are most appreciated.

>

>

[Guest guest]

,

As Spock would say, " fascinating " . I am very very interested to hear about the

flavors when you deem them ready to sample.

Tonio

Hi

Just 2 days ago I made 7 half gallon jars of kimchi. Just to

experiment I spiked each of the 7 jars with a different starter. The

different starters were; Kombucha tea, miso, tamarri, EM, apple cider

vinegar, kefir whey, and left over sauerkraut juice from a different

batch. I of course havent been able to sample the different batches

yet, but have been interested with the results so far. The quickest

to start to really get going was the EM spiked batch, followed by the

miso batch, then kombucha tea, tamarri, kefir whey, apple cider

vinegar, then old sauerkraut juice. My experiment was very

unscientific and followed no real set guidelines, but does keep

things interesting.

>

> Has anyone fermented vegetables with miso instead of salt and whey?

>

> On page 65 of Wild Fermentation, there is information about this,

but

> I would like more input. Recipes/formulas are most appreciated.

>

>

[Guest guest]

Woohoo, everybody! Dinner @ 's!

B.

On Sat, 13 Nov 2004 21:03:45 -0000, jbjet2 <jbjet2@...> wrote:

>

> Hi

>

> Just 2 days ago I made 7 half gallon jars of kimchi. Just to

> experiment I spiked each of the 7 jars with a different starter. The

> different starters were; Kombucha tea, miso, tamarri, EM, apple cider

> vinegar, kefir whey, and left over sauerkraut juice from a different

> batch. I of course havent been able to sample the different batches

> yet, but have been interested with the results so far. The quickest

> to start to really get going was the EM spiked batch, followed by the

> miso batch, then kombucha tea, tamarri, kefir whey, apple cider

> vinegar, then old sauerkraut juice. My experiment was very

> unscientific and followed no real set guidelines, but does keep

> things interesting.

>

>

>

>

> >

> > Has anyone fermented vegetables with miso instead of salt and whey?

> >

> > On page 65 of Wild Fermentation, there is information about this,

> but

> > I would like more input. Recipes/formulas are most appreciated.

> >

> >

>

>

>

>

>

>

[Guest guest]

Tonio,

I'll let you know how the tastes compare, but of course it will be

quite a while before they are ready for tasting.

> >

> > Has anyone fermented vegetables with miso instead of salt and

whey?

> >

> > On page 65 of Wild Fermentation, there is information about

this,

> but

> > I would like more input. Recipes/formulas are most appreciated.

> >

> >

>

>

>

>

>

[Guest guest]

Not the only way but here is one.

Get some non-pasteurized miso. The natural food stores have such but a lot of

the miso at oriental stores is pasteurized. Stick a few sliced vegetables into

the miso and retrieve them an 3-7 days. They are nice and pickled by then

D