Re: Re: Salami & Ginger Ale and other fermenting questsions (unrelated subjects)

January 15, 2002

Salami:

After doing some research online for grass-fed salami made with " good " salt

and spices, I came up empty; Applegate farms being the closest hit.

So, I'm going to make it myself. I found a couple of recipes using ground

beef. Anyone else have any recipes I could try? The recipes I found call

for adding salt and spices to ground beef and then cooking it at 225. I

plan on adding the spices before cooking, but waiting to add the salt after

the meat is cooked and before the salami is aged in order to get maximum

benefit of the minerals in the salt. Does anyone know whether that will

upset the taste of the end product?

Ginger ale:

About 5 months ago, I made a lot of ginger ale (NT recipe). It tasted O.K.,

but not great (too salty) so I put it in the back of the fridge. I tasted

it a few months later, and it was great (not too salty and really fizzy) but

I left it in the back of the fridge and forgot about it. When I picked up

the jar it's in, a lot of sediment from the bottom clouded up the liquid.

Does anyone know if this is O.K. to drink? There is no mold or little white

clumps on the top. Just the sediment; and it smells fine.

Beet Kvass -

Also, f.y.i., I had some beet kvass at the back of the fridge that I made a

few months ago (yes, yes, I just cleaned out the fridge. I'm in the Golden

Trimester, and making up for the inability to move after 8 p.m. during the

first trimester). Found lots of fermented stuff that's still edible along

with a lot of moldy condiments that obviously were not fermented properly.

Love those friendly bacteria). Anyway, up until now, I haven't been a big

fan of beet kvass, but I made it once in awhile because NT says it's sooooo

goooood for us. After tasting aged kvass, I now really look forward to

drinking it tomorrow. It was fizzy and refreshing. Also, as with the older

ginger ale, not too salty for me, whereas the newly fermented beverages are

too salty.

Can anyone explain this phenomenon? Why does the salty taste dissipate? Is

it more or less healthy to drink older fermented beverages, or does it

matter?

Thanks for your responses.

Dana

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