Re: Pickles/Cucumber ?...

[Guest guest]

Might depend on the probiotic blend too. I've never had

mold on anything that used kefir or kefir beer as a

starter. Near as I can tell, kefir is death on mold.

But the usual thing is to cover the beans or oatmeal

with either a layer of water, or oil, or parchment, to

keep the air off, otherwise it will mold. I'd guess it

doesn't get acidic fast enough. Probably because

of all that starch that feeds the yeast?

On Wed, Aug 6, 2008 at 7:09 PM, Ellis Hein <woodturnedart@...> wrote:

> ,

>

> As I understand it, you are right about lacto-bacillus bacteria preventing

yeasts getting a foothold. I have never tried adding vinegar to my fermenting

vegetables, beets or otherwise. I have found that by innoculating them with the

probiotic blend, the jar of fermenting vegetables develop lactic acid very

quickly. We have had mold problems with fermenting mashed pinto beans and with

oatmeal or other cooked grains. However, I think those problems have been

temperature related, i.e. it got too warm for too long. I have never been able

to understand that, because those bacterial are supposed to work in the gut,

which is about 101 degrees F. But, if we keep the temperatures in the low 70s

(some fluctuations allowed), we have much less trouble with mold than when it

gets hotter.

>

> Well enough rambling.

>

> Ellis Hein

> ----- Original Message -----

> From:

[Guest guest]

Yes, that might be the problem. I don't remember that the beans were covered

with liquid like vegetables are. A piece of parchment is a good idea. We will

give that a try next time.

Ellis

----- Original Message -----

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