Re: NT beginner

[Guest guest]

In a message dated 11/5/02 4:34:34 PM Eastern Standard Time,

auntjudyg@... writes:

> But you know, to

> begin with at least, for the lacto-fermenting, I would

> not have too many qualms about re-using just about any

> glass jar that had been sterilized. It's not quite

> the same as regular canning. (MORE INFORMED OPINIONS,

> PLEASE

The only advantage of a canning jar is that the split-cover will allow any

ooze to seep out rather than buildup pressure inside the jar, though I have

not run into an oozing situation yet, and you won't surely if you have low

temperatures. I've re-used glass jars before with no problem, but I bought

some canning jars only because I simply needed to have about 10 jars.

Chris

[Guest guest]

Hi Ivy,

> I also now realize I need to invest in good old fashioned cookwear,

> mason jars etc etc- any suggestions on the best/most affordable

> places to buy them?

As much as I hate shopping there, you'll find inexpensive mason jars in

Wal-Mart. I don't know about the cookware.

I tried soaking beans for a few

> months for the maximum amount of time mentioned and I still seem to

> have issues digesting them- there doesn't seem to be any difference

> in the way I feel after between that and non-soaked beans. Is it the

> room temperature maybe- especially with winter coming room temprature

> is always lower than I would like it to be. I do use powdered whey

> from the organic grocery store. That should be o.k. for now right?

I'm afraid powdered whey won't do. Plain yogurt would work fine though, or any

of the other things mentioned to soak, until you get whey, though I suppose with

beans, whey would be the best option. Powdered whey certainly doesn't have any

bacteria and probably doesn't have any lactic acid either. I think lemon juice

or vinegar might work as an inferior substitute, but someone correct me if I'm

wrong.

Temperature is somewhat important for soaking, though more flexible than for

culturing certain cultures. If you start using real whey or yogurt or something

else, and you still have trouble, try putting it in a big cooler with a lamp or

something to keep it warm. Also, if you use warm water, wrapping the jars up

tightly with some clothing or a jacket or something might help keep it warm

longer.

If you still have a problem with the beans, the types of beans you are using or

maybe beans period might not be right for you. But I would try the above

suggestions before deciding that.

> I was surprised to see regular white sugar in one of the recipes in

> NT. I thought white sugar was processed?

What recipe was it in? White sugar is used for the kombucha, because all the

sugar gets converted into beneficial compounds and white sugar works a little

better, but I haven't seen white sugar in any other recipe.

> On the issue of cooking things for days- like stock- can I use my 5

> gallon crock pot? I have a problem with keeping my stove on all day

> while I am not there. I tried making stock by not leaving my

> apartment for a day or so- but not only did that drive me batty but

> the stock just ended up tasteing not quite right so I ended up having

> to throw it away. Very frustrating. I think I tried again and just

> gave up. To give you an idea of my schedule- I am rarely at home

> for more than 10 hours straight and that includes sleeping time.

Someone else will have to answer about the crock pot. Do you have an electric

or gas stove? With an electric stove, I don't worry about being home or not,

especially since a big stock pot completely covers the burner and more, so that

if by some remote chance something were to fly out of nowhere and land on the

stove it probably wouldn't touch the burner. I wouldn't worry about it, but if

you are uncomfortable, I suppose you need another option. If you have a gas

stove, and it is the open flame that bothers you, you could invest in an

electric plug-in burner or double-burner for pretty cheap, though it seems safe

to me either way.

> I use the brita pitcher system to help clean the water from the tap.

> That should be sufficient correct?

I use a britta for my dorm room. If your water isn't flouridated, it works

fine, but it is vastly cheaper in the long-run to buy an expensive filter that

hooks up to your sink, bringing the cost from like 20 cents a gallon to 2 cents.

If your water is flouridated, the Brita doesn't filter out the flouride, but it

would certainly be much better than straight tap water.

Good luck,

Chris

[Guest guest]

> > But you know, to

> > begin with at least, for the lacto-fermenting, I would

> > not have too many qualms about re-using just about any

> > glass jar that had been sterilized. It's not quite

> > the same as regular canning. (MORE INFORMED OPINIONS,

> > PLEASE

>

> The only advantage of a canning jar is that the split-cover will allow any

> ooze to seep out rather than buildup pressure inside the jar, though I

have

> not run into an oozing situation yet, and you won't surely if you have low

> temperatures. I've re-used glass jars before with no problem, but I

bought

> some canning jars only because I simply needed to have about 10 jars.

You don't need split covers to let oose seep out - or the fermenting gases

bubble up an out. I have plastic lids, but didn't put them on tight. I also

put the jar in another container so any overflow would have somewhere to go

beside on the counter. Actually I had a lot of " ooze " from the lovely

volunteer pink cabbage from my garden. Now I have lovely pink sauerkraut,

which my husband will actually eat (he hates pickled things), but the top of

the liquid is down a couple inches from the top of the cabbage. It has kept

beautifully in the frig, but I'm wondering if I should add a bit of good

water. I guess I packed the cabbage really tight in the 1 qt jars I used,

because there isn't much room for liquid.

Kris

[Guest guest]

In a message dated 11/6/02 10:42:46 AM Eastern Standard Time,

acuna@... writes:

> Plain yogurt has to raw- correct? Like I said I haven't found

> a good place to get raw dairy nearby.

No, it just has to be pasteurized before culturing and not afterwards. Make

sure it says live active cultures on it, and look for a brand recommended by

WAPF like Stonyfield Farms, Brown Cow, Seven Stars, etc. Seven Stars is the

best brand because it is byodynamic and pastured and has a much higher

vitamin content, but as far as soaking/fermenting, any of them will do fine.

I may have to try the cooler

>

> and heat lamp idea. B/c the temparature in the apartment is

> inconsistent. I've actually tried soaking it and keeping it in the

> oven- assuming the temperature will be a lot more constant in there.

That would probably help with the pilot light, but the only person I've

talked to that's done it still didn't have success with it b/c it wasn't warm

enough. You could probably just stick an oven thermometer in the oven to

test the temp, if it stays 70F or higher, it shouldn't be a problem.

> Maybe it was just Kombucha... I just remember thinking it was strange-

> I will have to look again.

>

Kombucha likes to be 80-85 degrees F, and the lower the temp the longer it

will take. In the summer, mine cultured good in 8 days, now my current batch

is two weeks and counting, still not sour enough.

> Do you have any recommendations for a good filter to hook up to the

> sink?

I think Dr. Mercola recommends one on mercola.com. 4radiantlife.com sells

one. I have an Equinox filtration system, which is an absolutely great one,

but Equinox got put under by the government, so I don't know if their

available. I think the sub-contracted producer of it might sell it over the

internet somewhere, but I'm not sure.

> I've been a little more paparnoid than usual about eating out.

> Everything feels like rat poison now. Granted, I have problems

> keeping my stress level down and as a result digesting- but have any

> of you guys felt that way especially when you were still a newbie.

> When you go out to eat where do you usually go and what do you eat?

>

I usually stick with fish as a safer choice, and I'm sure you can ask to find

out if it is farmed or wild. There is a decently priced chain in my neck of

the woods, Pizzaria Uno, that seems to have pretty healthy food, e.g. they

mash the skin into their mashed potatoes rather than removing it, have a lot

of options for side dishes that are better than french fries, etc. Some

restaurants might actually make their soups from bone stocks. Bread and

Circus (Whole Foods) does, though they aren't a restaurant. I don't eat out

a whole lot though, and can't really afford expensive places. If you ever

visit New England, check out Salem Cross Inn in my hometown of West

Brookfield. They replicate 17th century cooking and style, etc, and are

pretty famous. They pasture their beef on their own land, right in the back

yard of the restaurant, free-ranging on vast pasture and allowed to roam into

the woods and whatever they want. It is beautifully situated as well. It's

expensive though, and I havne't eaten there yet, but it is rumored to be the

best-tasting meat around.

Chris

[Guest guest]

Thanks for all the feedback.

I have a gas burners. And I do worry about the flame and the gas

especially for such a small space. I will give the crockpot a try

and see if that works since it's stoneware. Unfortunately the

longest it stays on is 10 hours- I guess I just need to not be out of

the house from more than 10hours. Hmmm... We'll see...]

So powdered whey might be the problem. I'll try the lemon juice

idea. Plain yogurt has to raw- correct? Like I said I haven't found

a good place to get raw dairy nearby. I may have to try the cooler

and heat lamp idea. B/c the temparature in the apartment is

inconsistent. I've actually tried soaking it and keeping it in the

oven- assuming the temperature will be a lot more constant in there.

Maybe it was just Kombucha... I just remember thinking it was strange-

I will have to look again.

Do you have any recommendations for a good filter to hook up to the

sink?

I've been a little more paparnoid than usual about eating out.

Everything feels like rat poison now. Granted, I have problems

keeping my stress level down and as a result digesting- but have any

of you guys felt that way especially when you were still a newbie.

When you go out to eat where do you usually go and what do you eat?

Ivi

[Guest guest]

You have a 5 GALLON crock pot? I often use my 5 quart crock

pot to make stock, it works beautifully. Make sure it's a newer

model, apparently there was some problem with lead in the

glaze of some older crock pots, it was more than 10 years ago I

think. Newer ones are lead-free.

> Plain yogurt has to raw- correct?

No, commercial yogurt is not raw. You should be able to get

additive-free plain yogurt with active cultures at any decent

grocery store. There are some brands that are made from

organic, non-homogenized milk, as well (around here we have

Brown Cow and Stonyfield). Its benefits, even though it's not raw,

come from being cultured, which adds back in some of the

enzymes lost during pasteurization, the buggies themselves

have benefits in your digestive system, and much of the lactose

is converted to lactic acid.

Aubin