beet pickle juice

[Guest guest]

A lady I met gave me some of her NT pickled beets and they were sooooo good. I

finally ate them all and made my own batch today. I took a few tablespoons of

the juice from her beets and put them into mine. Was that stupid? Should I

have used whey? I did put a little whey in there too, but not 4 tablespoons

worth (along with the salt, etc)

Sonja

[Guest guest]

--- In @y..., " Kepford " <kepford@i...> wrote :

> A lady I met gave me some of her NT pickled beets and they were

sooooo good. I finally ate them all and made my own batch today. I

took a few tablespoons of the juice from her beets and put them into

mine. Was that stupid? Should I have used whey? I did put a little

whey in there too, but not 4 tablespoons worth (along with the salt,

etc)

> Sonja

>

>

> Sonja, I haven't made the NT bets yet but I would want plenty of

whey in with the beets to keep the lacto organisms " predominant "

initially, in the mixture. I made NT sauerkraut and I thought it

turned out great. When I made the kraut I filled the jar loosely with

cabbage chopped in the food processor (first recipe modification).

Then I poured whey from mild cheddar cheese into jar over cabbage

until it was plumb full (second modification). I placed lids on

somewhat tight and left on counter at room temp (60-80F) for 3-4-5

days. When the lids were pushing up I burped the individual jar.

Then at about 5-6 days I refrigerated and consumed as long as 2 months

later. The whey I made and used has no strong or predominant flavor.

I forgot salt on my kraut and it was fine ( or so it seemed). My

beets are growing in the garden and I hope to make NT beets in a few

weeks. Dennis