Guest guest Posted July 27, 2005 Report Share Posted July 27, 2005 i believe rawguru.comSV <shavig@...> wrote: Suzanne - where did you get this recipe? I think I want the book, whatever it is! I've been looking for a raw ginger for my nori rolls. I'm assuming we peel the ginger first? Shari Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2005 Report Share Posted July 28, 2005 When I normally pickle I do shake/stir the jar ocassionally for the first week... but that is me... I haven't made this one yet.. SuziAnne Bird <irishfox@...> wrote: Suzi, Do you have to shake or stir this while it is working? It sounds yummy and I'm gonna try it. Anne Start your day with - make it your home page Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 DW loves beet kvass, we make it all the time using the NT recipe. Often we let it ferment longer than 3 days. The only time it didn't work for us was when we made it using golden beets. It just didn't taste very good and we had mould problems on the second batch. pickled ginger Hey there, I don't suppose you could give me a tip on how strong to make the brine when pickling ginger? I'm also going to try beet kvass. Mmm. Love beets. And they're so good for you! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 I really gotta get that NT book some time. Seems like a wealth of info. On 4/19/06, Sea Orca <seaorca@...> wrote: > > DW loves beet kvass, we make it all the time using the NT recipe. Often > we let it ferment longer than 3 days. The only time it didn't work for us > was when we made it using golden beets. It just didn't taste very good and > we had mould problems on the second batch. > > > > pickled ginger > > > Hey there, I don't suppose you could give me a tip on how strong to make > the > brine when pickling ginger? > I'm also going to try beet kvass. Mmm. Love beets. And they're so good > for > you! > > > Quote Link to comment Share on other sites More sharing options...
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