Guest guest Posted June 15, 2004 Report Share Posted June 15, 2004 In a message dated 6/14/2004 4:48:30 PM Eastern Daylight Time, writes: > am forcing myself to eat about 1 forkful a day. I > > let it sit at room temp for 3 days, so maybe that wasn't long > enough > > for the whey to do it's thing? I am also wondering if a person can > > reduce the salt in the fermented veggies - maybe by adding > additional > > whey? I have a wonderful organic cabbage just waiting to be > > fermented, but with my overly salty ginger carrots, I'm just a > little > > hesitant to *ruin* my lovely cabbage! Anyone know if the salt can > be > > reduced by about half? I made the carrot recipe in NT and it came out great. I used slightly more whey than it specified and let it sit at room temperature for about 6 days. It is not too salty and the ginger is mild(but I LOVE ginger and would eat it raw, so I may not be the best judge). As far as using salt, you can make sauerkraut WITHOUT ANY SALT. I have a little booklet by Bragg that is probably 20 or 30 years old and it is about making kraut without salt. No whey, either. They just mention adding a lot of herbs and spices and other veggies. A really great little book if you can find it. I don't know if it is still in print. Olga > > > 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.