Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 I am rather dissapointed with my last 2 ferments. I made NT's pickled salmon and pickled beets. I am not surprized that the beets didn't turn out as I've heard many have trouble with it. They smelled AWESOM but the liquid was pure slime! VEry unappatizing. I rinced one off very well (to get rid of the slime) and tasted one (I've let this alone in the fridge for a few weeks as I find that improves ferments so much) but it just tasted like a normal beet. Oh they smelled so good and tangy though! I am quite dissapointed. And I tasted the pickled salmon and it was BITTER! Very unpleasently so. So there are 2 ferments that are getting the thumbs down (everytime I try a new recipe from NT I rate it up to 5 stars and write a few notes about what I liked and what I want to change). I have to go buy some more good yogurt as I opened my jar of whey and it was mouldy (definatly mould this time LOL). I can get this wonderful biodynamic organic grassfed whole yogurt locally so I use that to start my yogurt and to make whey (I'd rather use that whey than the whey from my yogurt as for now I must make it with homoginized NON-organic milk) I added some whey from my own yogurt to the jar a while back, maybe that wasn't so great. Anyway, so these two are write offs, I hate getting flops!! If we had our land we'd have our pigs and at least I could say I was making pig-food LOL. -- Mrs. () Siemens Blessed to be his helpmeet, 6 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 - >I tasted the pickled salmon and it was BITTER! Very unpleasently so. I've had variable results with the pickled salmon. Sometimes it's heaven, sometimes it's nasty. I think I finally figured out that I can't use a quality honey as the sugar source because it inhibits the fermentation, but I haven't tried it recently. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Oh well, stake tartar and kibbeh is oh the adgenda to try soon, and I LOVE the raw tuna salad so it's not like this recipe was crusial to my eating raw meat or anything. On 1/4/06, Idol <Idol@...> wrote: > > - > > I've had variable results with the pickled salmon. Sometimes it's > heaven, sometimes it's nasty. I think I finally figured out that I > can't use a quality honey as the sugar source because it inhibits the > fermentation, but I haven't tried it recently. > > > > > - -- Mrs. () Siemens Blessed to be his helpmeet, 6 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
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