Re: Great News! Harsch crock is on its way!

[Guest guest]

,

With the 68 degree kraut, how long do you ferment? My house is a bit warmer than

that, being that I am a girl from a tropical island, but still not real warm.

Maybe next time, I will leave at room temp instead of in the oven with the

light. I thought it was supposed to be warm...good to know.

Thanks,

millie

[Guest guest]

<<My cabbage-beet-carrot kraut is also

good - real close to the Zing salad.

I'm having so much fun with sourdough, kefir, and fermenting

veggies ... and I'm totally addicted to beet kvass>>

Patti,

That's so great, you are really fermenting up a storm! Is your kitchen scary

looking to a stranger? I had a friend stay here from out of state recently and

she gasped at my counters and fermentation station cabinets. After she left, I

laughed so hard as I tried to look at everything on there through the eyes of

your avg. American who has never seen live cultures... ; ) ; ) It almost

looked like ET was going to pop out of the shelves with my scoby hotels and

water kefir grains bubbling!

Was the beet kvass hard to make? And is your sourdough bread good or is it like

brick? This is my next project, thanks for your inspiration,

Milliw

[Guest guest]

" Is your kitchen scary looking to a stranger? Was the beet kvass

hard to make? "

I laughed so hard at your comment about the kitchen " wierd science "

image! My Texan friends would not find anything to eat at my house,

and my refrigerator would cause them to gasp! Bottles of kefir and

whey, kefir cheeses, preserved ginger (thanks again, !),

kimchee, kraut, kvass! They don't even eat sprouts, although they

know what they are because they've seem some at the salad bar!

Beet kvass is super easy to make, and better than wine! I take about

6 smallish beets, peel and cut them into soup-sized pieces, and then

put them into a 2 Litre bottle with 1/4 - 1/2 cup kefir whey and 1

tablespoon sea salt, then fill the jar almost to the top with good

water. Let it sit 48 hours, strain the kvass and refill the jar with

more good water. One batch of beets is good for 2 bottles of kvass.

This is almost like step number 1 of 's fermented beets. I

put the finished kvass in the refrigerator.

My sourdough is great - it's a wild starter I started on September

19, using spring white wheat berries (sprouted and then ground into

flour). The way I make my bread it doesn't come out very sour, just

a hint of the " sourdough " flavor. Very light and tasty. I don't

have a recipe, just go by feel as I'm kneading the dough. I usually

use a combination of home-sprouted/dehydrated/ground wheat and bread

flour.

Try the kvass, it's delicious!

Patti

[Guest guest]

Patti

Have you tried a zip lock plastic bag filled with salt water? If it

does leak, then the mixture will have salt water and not disturb the

salt ratio.

GB

>

> I ordered a Harsch fermenting crock a few weeks ago, and just got

word

> that it has been shipped! My first attempt will be sauerkraut. I

had

> problems using an open crock because I didn't have a plate that would

> fit in the crock to weigh down the cabbage. I filled a plastic bag

> with water, but it leaked ... anyway, does anyone have any advice?

> What should I try after sauerkraut? This is exciting!!

>

> Patti

>

[Guest guest]

>

" Have you tried a zip lock plastic bag filled with salt water? "

Hi GB,

I used a kitchen food storage " Baggie " which is a thinner plastic than

the zip lock bags. My one gallon crock is about 6 1/2 inches across,

and I couldn't get rid of the air pockets when trying the zip lock

gallon bag. I have no idea why the other baggie leaked. Your idea

about using salt water inside the bag is good! I ended up throwing the

whole batch out because it was pretty gross on top and didn't smell

like sauerkraut. Live and learn!

Thanks for the tip!

Patti

[Guest guest]

Patti

I use the ziplock bag and then put Saran Wrap or some similiar wrap

over the bag and the edges of the container. I also like 's

way with the salted cabbage leaf.

GB

> >

> " Have you tried a zip lock plastic bag filled with salt water? "

>

> Hi GB,

> I used a kitchen food storage " Baggie " which is a thinner plastic

than

> the zip lock bags. My one gallon crock is about 6 1/2 inches

across,

> and I couldn't get rid of the air pockets when trying the zip lock

> gallon bag. I have no idea why the other baggie leaked. Your idea

> about using salt water inside the bag is good! I ended up throwing

the

> whole batch out because it was pretty gross on top and didn't smell

> like sauerkraut. Live and learn!

>

> Thanks for the tip!

> Patti

>

[Guest guest]

<<I ferment it for 2-3 days in the kitchen, the let it sit in the outside

fridge for weeks or months.>>

2-3 days, that's so quick! Do you then start eating it? or do you literally

continue to ferment in the colder environment and not consume until weeks or

months?

Also, would there be added health benefit to fermenting longer inside (warmer)

such as higher beneficial organism counts? After all, I am as much, if not more,

interested in the theraputic value of these foods than in the taste, although

good taste is a bonus.

thank you,

millie

[Guest guest]

Hi Patti

Sounds delicous!

I've not gotten to try the beet kvass recipe as yet, but it is on my

list of things to try. I've done sourdough though. Don't forget

people that organic is better for culturing foods.

Yah, that is my house and fridge, cept add the extra liter bottles,

jars/w lids being saved to recycle, extra ethnic groceries that won't

fit in the cabinates, and tins...etc cabinates are mostly dry goods

of legumes, pasta, spice/herbs and canned tomatoes sauces. freezer of

bread frutis and veges, and root veges in baskets on stairs. I dare

them to let me get sick as for eating ! Hah. But yes, gives in when

being lazy or someone gives food stuff to us, we make the best of it.

I get several of the church women asking about stuff, but to afraid

to try much of it yet. I think my willingness to try new things sorta

ecites and scares them at the same time.

Ps.I have a harsch crock on my list of things waiting to buy.

Audrey

<snippet>

> and my refrigerator would cause them to gasp! Bottles of kefir and

> whey, kefir cheeses, preserved ginger (thanks again, !),

> kimchee, kraut, kvass! They don't even eat sprouts, although they

> know what they are because they've seem some at the salad bar!

Patti

>

[Guest guest]

Hi Patti,

I made saurkraut last year from our garden. Although I used to much

spice, it came out fine. I made seitan reuben grilled sandwiches from

youtube everydayvegan. Sorry guys not homemade bread and cheese this

time. Congrats on the Harsch, it is on my wish list. I just used a 5

gallong bucket/plate to ferment and then canned in jars (not

pasterized) storing it in the basement. Dom has some kewl pickled

vegies going on his site;

http://users.sa.chariot.net.au/~dna/kefirkraut.html so check out his

site pictures.

Audrey

<snippet>

> > I ordered a Harsch fermenting crock a few weeks ago, and just got

> word

> > that it has been shipped! My first attempt will be sauerkraut. I

> had

> > problems using an open crock because I didn't have a plate that

would

> > fit in the crock to weigh down the cabbage. I filled a plastic bag

> > with water, but it leaked ... anyway, does anyone have any advice?

> > What should I try after sauerkraut? This is exciting!!

> >

> > Patti

> >

>

[Guest guest]

" Yah, that is my house and fridge, cept add the ... "

Hi Audrey,

Your kitchen sounds just like mine, I'll bet you have a compost pail

too!

Try the beet kvass sometime, it only takes 2 days and has become my

favorite beverage! It's a little bit salty, a little sweet, and a

beautiful color!

Patti

PS. I got my Harsch crock on sale with free shipping. Too good to

pass up. (My arm is easily twisted ;-))

[Guest guest]

Patti,

I have a serious question about the beet kvass. I hate the thought of

throwing stuff away....what do you do with your beets? When I first

learned how good beets were for the liver (and since I wasn't supposed

to have them because of the sugar) I simply grated them up, packed them

in a jar, covered with water and added about 2 tablespoons of whey.

Then I let them ferment about 5 to 7 days room temp. Anyway, they are

very sour and delicious. I drink the liquid too, so nothing gets

wasted. My question is...is there some other different benefit to

making the beet kvass? Just curious because I want to do what's best

for me. I'm fairly new to all this fermenting and tend to just play

mad scientist, lol. Thanks!

Patty

--- In nutrition , " Patti " <pmcgrath608@...> >

Try the beet kvass sometime, it only takes 2 days and has become my

> favorite beverage! It's a little bit salty, a little sweet, and a

> beautiful color!

>

> Patti

[Guest guest]

Hi Patti,

Yep has a compost pile *grins*

Yes, been meanig to buy beets and make the kvass, your last post

sounds so yummy and husband loves beets. lol is so jealous...twist

husbands arm heh...

<snippet>

> Hi Audrey,

>

> Your kitchen sounds just like mine, I'll bet you have a compost

pail

> too!

>

> Try the beet kvass sometime, it only takes 2 days and has become my

> favorite beverage! It's a little bit salty, a little sweet, and a

> beautiful color!

>

> Patti

>

> PS. I got my Harsch crock on sale with free shipping. Too good to

> pass up. (My arm is easily twisted ;-))

>

[Guest guest]

" I hate the thought of throwing stuff away....what do you do with your

beets? ... My question is...is there some other different benefit to >

making the beet kvass? "

Hi Patty,

I think you must be getting all the benefits of the kvass, and then

some! I tried eating the beets, but they were too tough to chew after

4 days (2 brewing cycles). They end up in my compost, enriching my

soil for this summer's garden.

I made a fermented salad using very finely shredded cabbage, beets and

carrots, with lemon and dill, and it was wonderful too. Maybe if I let

my kvass beets go a few more days, I could chew them. Or, maybe I

could cut them into smaller pieces?

Enjoy the beets however you like!

Patti

[Guest guest]

This video cheered me up alot about my kitchen, that I am normal

Haha! http://youtube.com/watch?v=DYbGPGpdGr4 sick of my realtor

calling my house cultured! It is lived in people! Like I told my

mom.. " it's a home not a house "

Audrey

<snippet>

> Hi Audrey,

>

> Your kitchen sounds just like mine, I'll bet you have a compost pail

> too!

> Patti

[Guest guest]

Patti

Couldn't you cook them first and then eat them after the fermentation?

GB

> " I hate the thought of throwing stuff away....what do you do with

your

> beets? ... My question is...is there some other different benefit

to >

> making the beet kvass? "

>

> Hi Patty,

>

> I think you must be getting all the benefits of the kvass, and then

> some! I tried eating the beets, but they were too tough to chew

after

> 4 days (2 brewing cycles). They end up in my compost, enriching my

> soil for this summer's garden.

>

> I made a fermented salad using very finely shredded cabbage, beets

and

> carrots, with lemon and dill, and it was wonderful too. Maybe if I

let

> my kvass beets go a few more days, I could chew them. Or, maybe I

> could cut them into smaller pieces?

>

> Enjoy the beets however you like!

> Patti

>