Re: a couple of questions : fermenting

[Guest guest]

I've made the carrots a few times, first with store bought organic

carrots and then with a local farmer's great tasting carrots. The

second batch was much better. It also tastes better after aging in

the fridge for a few months. They are somewhat salty, but not overly

salty. Use less salt next time, and more whey.

I've made successful sauerkraut using Sally's methods, but have found

it far easier to follow the directions in the book, Wild

Fermentation. His dill pickle recipe is the only one that has worked

for me so far. I HIGHLY recommend this book for successful

fermenting. I like to make large batches of kraut at a time and this

method works for me.

The way to tell how much salt to add....When you have your vegetables

shredded and in a bowl, add some salt, mix, then taste it. It should

not taste overly salty. Then ferment it. This is how I do it every

time. Works great.

With the way our cucumbers are producing right now, I am making

pickles every other day!

Hope this helps,

Becky

>

>

> > 1. I have attempted to make the Ginger Carrots (Lacto fermented)

> from

> > NT book. I want to know what the outcome is supposed to taste

like.

> > All I taste is salt. (>

> > Anyway, since this is my first attempt making any type of lacto

> > fermented vegetable, I wanted an idea of what the end result

should

> be

> > like.

> > Thanks a lot,

> >

> > Kay

[Guest guest]

Can you send the recipe? My hubby's BEGGING me to make him fermented pickles!

beckymauldin2001 <beckymauldin@...> wrote: His dill pickle recipe is

the only one that has worked

for me so far.

Mrs. Siemens

Helpmeet to , mommy to Zachary & Lydia

" For I am not ashamed of the gospel of Christ: for it is the power of God unto

salvation.... "

-Romans 1:16a-

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