Hi all, On a related note, is sauerkraut ever a cause of botulism? I did a search on PubMed for sauerkraut and botulism and did not find any information. I...
I made my first batch of pickles on the 23rd. For a couple of days, there was no film or anything, now there finally is. I keep reading how people say it has...
If it doesn't smell like pickles, I wouldn't eat it. There are a lot of different bacteria that can grow ... most of them aren't toxic but some are. The...
I have asked this before, but I don't think it was answered...maybe nobody knows yet. What are the implications of irradiation on the ability of cabbage to ...
I did some research on this back when, and botulism (clostridium) is a pretty wimpy bacteria. It mainly grows when there is very little competition, and also...
I've also been making Fil Mjolk for a few months and LOVE IT! So much milder than kefir that family members who are no fans of kefir like it. I present is as...
_____ IF irradiation kills all the living bacteria on the cabbage then would it still make kraut or just rot? [LAS] No lactobacilli, no kraut, unless you...
Thanks Heather for sharing your wealth of knowledge Mary From: Heather Twist Sent: Wednesday, July 01, 2009 11:01 AM To: Microbial_Nutrition@yahoogroups.com ...
Good motivation to keep the kraut crock full, and never run out...which I do sometimes. -- Warmest Regards, Robin Little If you think the environment doesn't...
I'm not sure that water kefir will work the same. I make a kind of beer with a kefir grain (the file is in the Files section of this group). Then I use a cup...
To me, when making sauerkraut or any other fermented vegetable product, it makes more sense to include whey and a modest amount of salt than to rely upon salt...
I think that one bad experience is too little on which to based a lifetime's behaviour. I have made kraut without whey and it has never gone slimy (nor gone ...
... I love the elegance of that statement! If people want to add whey, and it works for them, sure, go for it. But I had the same issue: it was too hard for me...
I would just add that there are no known reported cases of food-borne illness from fermented vegetables. Obviously you don't want to eat something that looks,...
I will also subscribe to the "no whey" is necessary for most ferments camp. I started fermenting with whey because of the Nourishing Traditions but some time...
I concur on the beet kvass Patricia, it needs a starter to taste right. I haven't found a good replacement for whey, I tried rejuvalac when I had some around...
I think the "white stuff" has been discussed from time to time and usually it is a kind of yeast. My Mom described that it was often on their homemade pickles...
We are doing milk kefir and would like to try some of the different kinds of ferments. My question would be, is will they work. We use a combination of...
Everybody knows genmai,bran rice,is good for health as well as bran bread. Only trouble is a little difficult to eat than white rice. Here is a suggestion to...
_____ Everybody knows genmai,blan rice,is good for health as well as blan bread. [LAS] Ummm, for one who is a relative newcomer to fermenting, I actually do...
Hello, Lidia and Mary, Genmai is brown rice. http://en.wikipedia.org/wiki/Brown_rice Soaking rice with lactic acid softens or deforms the full structure. isao ...
Isao, Thanks for the URL for brown rice. I had no idea that it didn't keep very well, and will now have to toss out the brown rice that I've had for years and...
I was reading about the rice from your link....and found this interesting. A nutritionally superior method of preparation using GABA rice or germinated brown...
Yes,Linda. Genmai is living because it can germinate and sproute. It breathes and demands oxegen and water. So it is advised to consume within a few months...
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