Re: fermented foods - crunchy crispy or soft?

[Guest guest]

On 3/20/06, Nanette J. Landen wrote:

>

> I've been doing fermented foods for about a year now. However, most of

> them

> turn out sort of soft/mushy. I bought some of Sanja's kimchi - very

> crunchy

> and yummy. Am I doing something wrong?

>

> Nanette

>

Are you using whey in your ferments? That can make them mushy.

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

[Guest guest]

Yes I am. I like the idea of added nutrition from the kefir whey. What are

my alternatives to achieve a crunchy ferment?

Thanks for the response,

Nanette

Re: fermented foods - crunchy crispy or soft?

On 3/20/06, Nanette J. Landen wrote:

>

> I've been doing fermented foods for about a year now. However, most of

> them

> turn out sort of soft/mushy. I bought some of Sanja's kimchi - very

> crunchy

> and yummy. Am I doing something wrong?

>

> Nanette

>

Are you using whey in your ferments? That can make them mushy.

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

[Guest guest]

On 3/21/06, Nanette J. Landen wrote:

>

> Yes I am. I like the idea of added nutrition from the kefir whey. What

> are

> my alternatives to achieve a crunchy ferment?

> Thanks for the response,

>

> Nanette

>

>

> Are you using whey in your ferments? That can make them mushy.

>

> Steph

>

>

>

Sandor Katz's book _Wild Fermentation_ is a great resource. Here's his

site: http://www.wildfermentation.com/

You could make sauerkraut (it's one of the more foolproof ferments) and then

use some of the juice from that as starter for other ferments if you want.

Heidi's kimchi recipe is also in the files section of this group.

There's also a sort of branch off of this group devoted to ferments of

various sorts called Microbial Nutrition.

nutrition/?yguid=212920716

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

[Guest guest]

hi there

i've never used whey to ferment, i just add unrefined sea salt to my

cabbage or kim chee or whatever i'm making. i use my clean hands to

mash it all together and get the juices releasing from the vegs, then

i pack it tightly into a jar and add a little more water if necessary

to make sure there's enough brine.

salt helps the veggies stay nice and crunchy!

happy fermenting ~ susan

>

> Yes I am. I like the idea of added nutrition from the kefir whey.

What are

> my alternatives to achieve a crunchy ferment?

> Thanks for the response,