... I'm not Sarah (nor do I play her on TV), but: http://en.wikibooks.org/wiki/Cookbook:Salsa_%28fermented%29 Simple and easy, requires no whey or other...
Because it is not a natural form of iodine that is used in iodized salt. That doesn't mean that the ferment won't work just as well. It's just better not to...
Thanks Tonio, I'll return the big tub of iodized salt that I just bought! I couldn't decide whether to get iodized or not (I mainly use it to gargle with when...
Hi all, My sauerkraut usually works out very well, but I've had mixed results with fermented beets, carrots, cucumbers etc. Sometimes they work but quite often...
Hi Dave, I use a blend of eight beneficial bacteria and blue green algae for starting my ferments. I have good success with carrots, beets, and most other...
Well now I'm so confused! However, I have a bigger problem to deal with..... I bought the first batch from Walmart, (cheap and cheerful for gargling). ...
... The iodine in the salt is a mild antibacterial. In the very small quantities in iodised salt, it is very mild -- almost insignificant. You can happily use...
Ditto. I did have a writup once about using iodized salt in ferments, where they tried traditional ferments with iodized salt. Generally, it works FINE. My...
I hope to make my first batch of kimchi tomorrow and would like some thoughts on the amount of fish sauce to use. I only have one nappa cabbage, some leeks,...
... * * * * * * * * * Very true. May I also add that if you are living in a goiter belt region, whether in the USA or elsewhere, please do not eradicate all...
This is the first time I seen green mold on top of saurkraut batch. I made about 6 over the past few months. My question is, can mold be made edible by...
Has anybody here ever tried that? This was day 3, and I tasted it and it was pretty sweet, pretty weird, and my son says he thinks it's nasty. I should wait...
My salt of choice is "furikake" ... a Japanese invention. It's basically flaked seaweed plus toasted seseme seeds, shredded dried bonito, and/or whatever else...
You will need to explain exactly how you are fermenting it, otherwise we can only speculate what you are up to. From: sarah2007hood Sent: Sunday, November 08,...
Sort of Sally Fallon style, w/ some salt and some whey, sqished down into a jar & lidded loosely. I came across something today that said I should've salted...
I've used BE starters, and they work fine. I've used them to ferment vegetables with no salt and got no mold in the process. I agree, they're expensive. I've...
Eau, pictures would be great. Other than dosen't look right, or smell right or taste right there is not a lot of information of spoilage available on the...
... * * * * * * * Been there, done that :) and thanks so much for mentioning it for I should bring it back to our dinner table. Of the different choices, the...
... There really are many kinds of furikake. Some have MSG and sugar, or panko crumbs. But I make my own. ... I was surprised the kids like it! But it is...
I made some sauerkraut in a Harsch crock using 2/3 regular cabbage and 1/3 red cabbage. It looks really nice, is mold free, but the juice is really thick and...
If you use store-bought vegetables you will have to use a starter. Grocery stores wash the veggies in bleach water or some other sort of disinfectant that...
I just opened the red and green cabbage kraut I made last week. I was surprised at the juice, too! I know one week is very early to taste it, but it wasn't...
I am allergic to mold and when kraut gets mold on it and makes the water look milky I throw it out. I tried skimming and then eating the kraut, but it makes me...
Buy cabbage from a farm market. Add salt and maybe some dill or caraway seeds. That's it! Grocery stores disinfect their vegetables making them nearly...
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
