Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 I've been making some lacto-fermented vegatables for the first time (have kimchi sitting on my counter as I write---smile). Anyway, I was a bit worried about the ginger carrots as someone had posted awhile back that all they could taste was salt. I do know that there are some errors in Nourishing Traditions...example: the baking time on the muffins.....and wondered if there could be a mis-print here as well, so I looked up Sally's ginger carrot recipe in my Maker's Diet book, and sure enough, he says to use 2 tsp. of salt, not 2 Tablespoons as is in NT. That could make a BIG difference!! I missed a week of posts due to a vacation, so if this is repeated information, I apologise. Anyway, I'm off to make ginger carrots and Beet Kvass. (-: -----Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 That makes me feel better. Thanks! --- Siemens <mandamom2many@...> wrote: > Mine were the same, delicious, but slimy. ::shrug:: > > On 2/15/06, Bartocquteh Winnenberg > <artemisia_blue@...> wrote: > > > > I recently made the ginger carrots from the NT > book > > and followed the recipe exactly. > > > > The finished product tastes wonderful but they are > a > > bit slimey, as in the liquid is stringy and looks > > almost mucous-like. Is that normal? > > > > > > > -- > D. Siemens > > Wife of Tim, Mother of Zack and Lydia, Child of God. > > > [Non-text portions of this message have been > removed] > > ========== The world in which you were born is just one model of reality. Other cultures are not failed attempts at being you. They are unique manifestations of the human spirt. - Wade __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 When I tried it I used some leftover kimchi juice for the liquid. Carrots were delicious, no slime. Whey seems to get stringy/slimy sometimes. Seems like maybe it's a result of some bacteria. Stonyfield Farms yogurt often is the same sliminess. The kids eat it anyways, but I just can't. > > > > > > I recently made the ginger carrots from the NT > > book > > > and followed the recipe exactly. > > > > > > The finished product tastes wonderful but they are > > a > > > bit slimey, as in the liquid is stringy and looks > > > almost mucous-like. Is that normal? > > > > > > > > > > > > -- > > D. Siemens > > > > Wife of Tim, Mother of Zack and Lydia, Child of God. > > > > > > [Non-text portions of this message have been > > removed] > > > > > > > ========== > The world in which you were born is just one model of reality. Other cultures are not failed attempts at being you. They are unique manifestations of the human spirt. - Wade > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 I may try that next time; thanks for the tip! --- haecklers <haecklers@...> wrote: > When I tried it I used some leftover kimchi juice > for the liquid. > Carrots were delicious, no slime. Whey seems to get > stringy/slimy > sometimes. Seems like maybe it's a result of some > bacteria. > Stonyfield Farms yogurt often is the same sliminess. > The kids eat > it anyways, but I just can't. Quote Link to comment Share on other sites More sharing options...
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