Guest guest Posted August 4, 2002 Report Share Posted August 4, 2002 Hi All, I have been on no-mail for awhile, as I needed time to go through NT before jumping in on the list. I now have several questions. I am a recovering alcoholic, and do not like to use alcohol for cooking and such. Is it ok to substitute vinegar (even dilute) where wine and other things are called for in the recipes? Also, along these lines, I am interested in making kvass/kombucha, but it is my understanding kombucha tea has 1/2 percent of alcohol, similar to non-alcoholic beers. (In my mind this is still alcohol, but to each their own right?) I contacted the Weston Price foundation, and one response I received stated that fruit juices also contain quantities of alcohol, although I couldn't find any place where I can see what quantities we are talking about. If fruit juices also contain 1/2 percent of alcohol I may stop fretting about all this, but I would like to see the data first. I have also wondered if it isn't possible to ferment to the point of vinegarization and using the kombucha tea that way. Any suggestions in this area are helpful. I noticed it was extremely difficult to find any recipes using pork in the cookbook. Is that intentional, or am I overlooking something? Thanks, Leann Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.