Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 Mine seemed sweet too at first. Then when I had it a couple weeks later it was less sweet, (I actually preferred it sweeter).(= Maybe give it some time. Kayla crayfishfeed wrote: > Hi, I just finished fermenting ketchup for 2 days from NT and it is > very sweet. I'm scared it's too sweet. I'm trying to cut back on > sweet things and this has maple syrup so I'm wondering if I should let > it ferment longer. > > And if so, I believe it says somewhere in NT once you have started the > fermentation process, don't open the container; however,when I was > talking to Sandor Katz at the conference he was saying if you make > something like ketchup, to stir it everyday. Any thoughts? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 crayfishfeed wrote: >Hi, I just finished fermenting ketchup for 2 days from NT and it is >very sweet. I'm scared it's too sweet. I'm trying to cut back on >sweet things and this has maple syrup so I'm wondering if I should let >it ferment longer. > > Fermenting longer - 2 more days at about 72 degrees or lower - will reduce the sugar a little as the lactobacteria feed on it. Perhaps next time just use half the maple syrup called for. >And if so, I believe it says somewhere in NT once you have started the >fermentation process, don't open the container; however,when I was >talking to Sandor Katz at the conference he was saying if you make >something like ketchup, to stir it everyday. Any thoughts? > > I open lids all the time and have been making lactofermented foods for almost 2 years. You just don't want it sitting out getting mold spores in it. In fact, if ferments are made in mason jars, they might explode from CO2 build up if they are closed too tightly. In my region, my ferments are very bubbly and I have to release this pressure or I end up with kimchi on the walls of the kitchen. Just be clean and quick about checking the ferments and all will be fine. Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 --- > > > Fermenting longer - 2 more days at about 72 degrees or lower - will > reduce the sugar a little as the lactobacteria feed on it. Perhaps next > time just use half the maple syrup called for. Deanna, thanks for the good ideas. If I already stuck it in the fridge can I take it back out and put it on the shelf for the two additional days? > I open lids all the time and have been making lactofermented foods for > almost 2 years. You just don't want it sitting out getting mold spores > in it. Is this something that will be obvious? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 crayfishfeed, >If I already stuck it in the fridge can I take it back out and put it on the shelf for the two >additional days? > > Sure, you can do that. I've done it before. It's so warm here usually that I have to refrigerate after 1 day! > >Is this something that will be obvious? > You will generally know when a ferment has gone bad. The only time that has happened to me is with fruit ferments and kefir kraut with fruit in it. I usually don't eat kraut, kimchi and the like until two weeks after making. By that time, if bad guys have infiltrated the batch, you can see the fuzz and smell the reek. NT salsa on the other hand gets gobbled up in three days flat, fermented or not. Deanna Quote Link to comment Share on other sites More sharing options...
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