Guest guest Posted May 12, 2002 Report Share Posted May 12, 2002 ----- Original Message ----- From: Kepford <kepford@...> nativenutrition < > Sent: Friday, May 10, 2002 12:35 PM Subject: fermented veggies > How do your ginger carrots turn out? Is there lots of juice in the bottom of the jar when you are finishing them up? > > When mine are fermenting on the counter for 3 days, there seems to be alot of liquid in there...well, at least covering the carrots very completely. Then, when it's ok to open and eat, it seems that all the water goes back into the carrots. They taste fine. I really like them. But, am I not letting them ferment long enough? Or is that normal? > My fermented carrots turn out really slimy. I guess they're ok. They taste good and I feel fine, but they are consistently (I've been making them about 6 months now) VERY slimy. -Linnea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2002 Report Share Posted May 12, 2002 At 05:04 PM 5/11/2002 -0700, you wrote: > > When mine are fermenting on the counter for 3 days, there seems to be alot >of liquid in there...well, at least covering the carrots very completely. >Then, when it's ok to open and eat, it seems that all the water goes back >into the carrots. They taste fine. I really like them. But, am I not >letting them ferment long enough? Or is that normal? > > > >My fermented carrots turn out really slimy. I guess they're ok. They taste >good and I feel fine, but they are consistently (I've been making them about >6 months now) VERY slimy. > >-Linnea I haven't done the carrots by themselves, but I've found beets don't do as well as cabbage. I made some kimchi with lots of ginger carrots in it (also with cayenne and garlic), and they are not slimy at all. I think the Napa cabbage has a protective effect --- I'm experimenting with MexiChee now (Napa cabbage, tomatoes, green pepper, onions, chili). Also the kimchi recipe I'm using calls for salting the cabbage and letting it sit for a day (just salt it down like you would an eggplant). I think this " jumpstarts " the fermenting: it's how I recall my friend for Korea doing it too. Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 > > I made a batch of sauerkraut Saturday and checked it today and > the stuff smells like ammonia. IT's quite disappointing. Anyone > know what would have caused it to go bad? The only time I ever made an off batch of sauerkraut was when I experimented by using less salt. The recipe that I use in my Harsch crock is 10 pounds of shredded cabbage and 5 tablespoons of salt, and it makes perfect kraut every time. Quote Link to comment Share on other sites More sharing options...
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