Re: I thought I put a post about Kimchi....

March 30, 2010

The way I keep it from bubbling up is to use Dunkers, which are

basically a weight in the jar. I make some for sale, but you can use

any piece of ceramic (commercially they use plastic, which works too)

that fits the jar.

As for kefir and viili ... keep your ferments apart, or they can

contaminate one another. This is what happened to my kefir, and now it

is kefiili. I wrote about that in www.eatingoffthefoodgrid.com. There

are also some hints on fermenting etc.

Happy experimenting!

On Tue, Mar 30, 2010 at 3:52 AM, havfaith56 <havfaith@...> wrote:

>

> Kathleen,

>

> I ordered a Viili yogurt start and Water Kefir grains one week before

Christmas. I found them by accident while researching natural salts. I

received the ordered the day after Christmas. Since then, my kitchen has

exploded. I have made sourdough bread (not the greatest still working on this),

soft cheeses from 3 different yogurt starts (now have 6 starts), cultured

butter, wheat grass (still afraid of that some), sprouting some beans and more

and more. Family rolls their eyes and then is standing in line for more. I

make Viile yogurt for my mom. She uses it as an excused to come over and watch

a movie and get a good meal. Many who I have given a start to, can't seem to

make the traditions yogurts regularly themselves. Fear. I must say I had a lot

of that myself. Still do. Like my kraut bubles up against the metal lid, what

should I do about that? Just keep removing some?

>

> I am making Kraut now. I is full of bubbles and is a beautiful purple color.

It is that some courage, but I will eat it. Then I will make more. I am still

over coming the lies we have all been taught. I amazes me how easy. I am going

to put in a garden this summer. Learning to dry food.

>

> I have one friend really helping me with this. We have health problems and

the more of the crazy food chemistry I do, the better I feel. Thank God for

this. Reading Nourishing Traditions.

> Anything else I should try?

>

> Shari

>

March 30, 2010

I would love to try the asparagus, radish and carrot kraut. Did you cut up

everything small? I will use Daikon radish. Here is a recipe for your milk

kefir: Steam cauliflower and puree in the blender with a little butter and

buttermilk (but I think the kefir will be fine). Not much kefir because the

cauliflower is watery. Oh, and Celtic sea salt. I love this dish!

Your co-worker with the chrons should eat a lot of kraut. Too bad about the

chrons. I had gout too (before my fermenting days). A long and expensive

health overhaul with my holistic doc and the gout seems to be gone. I can eat

salmon and beef. I eat only naturally raised beef. I think the quality of the

meat is essential. I too had IBS. It's gone too, thanks to my doc. It was the

detox-friendly diet that got me started on a wonderful way of eating. It was my

finding Body Ecology that led me to probiotic foods, then the purchase of

Nourishing Traditions got me into KT and cream ferments. I'm so glad I found

this group. It's making it all more fun connecting with like-minds.

BonAppetit

Kathleen

________________________________

From: patti <patti720@...>

nutrition

Sent: Tue, March 30, 2010 8:44:08 AM

Subject: Re: Re: I thought I put a post about Kimchi....

Only thing that I did slip some milk kefir in was some mashed potatoes, they

didn't even realize it! So I will keep doing that for the time that they will

be with me... 2 months!!! Then my babies will be moving out! They have tried

the kefir water but say it has too much of an alcohol taste... I say huh?? what

alcohol taste?? tastes fruity to me! lol

I have tried to share at work LOL they all think I am a KOOK! It's all good

though... I know I am sane & just trying to be healthier. One of my co-workers

just found out she has crohns...I keep telling her KEFIRKEFIRKEFIR! lol One day

she will try it & say I dont know WHY I didn't listen to you sooner!!!

Since I have been drinking kefir my IBS has been better.. since I started

brewing kombucha my arthirtis/gout has been so much better! I have more energy

& have been feeling great!

I have tried to make my own kraut but I don't think it tasted right... I only

used salt...so I may try it with a little vinegar see how that goes. I did

ferment some asparagus, carrots & radish OMG it is sooo good!

I would love to try viili... need to find a culture though.

I hope you can open a cafe that would be wonderful!! wish I lived in cali I

would love to be a customer! lol

Patti

March 30, 2010

, does the Dunker fit inside a 2-Qt Mason jar?

" Do just once what others say you can't do, and you will never pay attention to

their limitations again. " R. Cook

________________________________

From:

March 30, 2010

Yes, although maybe a bigger one would be better. I don't have a 2-qt

to test. I have some made for gallon jars though, that also work

on half-gallon kimchi jars. I don't have them listed though. I should

take some pictures and do that.

On Tue, Mar 30, 2010 at 10:38 AM, Kathleen <kathleencsa@...> wrote:

> , does the Dunker fit inside a 2-Qt Mason jar?

>

March 30, 2010

, are the gal jars the Anchor Hocking jars?

I have some made for gallon jars though, that also work

on half-gallon kimchi jars.

March 30, 2010

I put them in a 2 qt jar...cut the ends off so that they were about 3 -4 " below

the top of the jar,then filled it with carrots cut about 4 " & thin...the

radishes, peppercorn, garlic & topped it with seasalt water. What happened

was..I was at the grocery store & was going to buy some pickled asparagus &

thought heck NO! I bought some fresh & doctored it up! I just had bought the

book wild fermentation & had been reading it.

MMMM now that sounds good!! I am going to give that a try!! Thanks!!

Patti

________________________________

From: Kathleen <kathleencsa@...>

nutrition

Sent: Tue, March 30, 2010 1:01:24 PM