Guest guest Posted October 21, 2004 Report Share Posted October 21, 2004 @@@@ > Please post the recipe for ginger carrots again along with the necessary > revisions. > Thanks, > of Dewberry Hill @@@ From NT, page 95: ---------------------------------------------- Ginger Carrots Makes 1 quart 4 cups grated carrots, tightly packed 1 tablespoon freshly grated ginger 2 tablespoons sea salt [but most folks suggest this should be 2 teaspoons] 4 tablespoons whey (if not available, use an additional 1 tablespoon salt) In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized wide-mouth mason jar and pres down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage. -------------------------------------------------- If there's one book about food that belongs on every shelf, it's NT. It's over 600 pages, includes many recipes for fermented veggies, and it's quite inexpensive considering its content. It's the kind of book that changes people's lives. It's readily available online. See the Links section of the Microbial Nutrition homepage. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 I recently made the ginger carrots from the NT book and followed the recipe exactly. The finished product tastes wonderful but they are a bit slimey, as in the liquid is stringy and looks almost mucous-like. Is that normal? Also, has anyone had good results with beet kvass? I am making some up this weekend? __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 Mine were the same, delicious, but slimy. ::shrug:: On 2/15/06, Bartocquteh Winnenberg <artemisia_blue@...> wrote: > > I recently made the ginger carrots from the NT book > and followed the recipe exactly. > > The finished product tastes wonderful but they are a > bit slimey, as in the liquid is stringy and looks > almost mucous-like. Is that normal? > > -- D. Siemens Wife of Tim, Mother of Zack and Lydia, Child of God. Quote Link to comment Share on other sites More sharing options...
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