Hi Heather, Wow, that's a lot to absorb! I'm going to refer my helpful daughter to your site, but I think you're on to something. We have some leftover ...
16038
DFreyberger
dianiline
Mar 22, 2012 9:07 pm
Oh, I have an actual Greek Yogurt comment, too. Should have changed the subject line for the plant hanger posts! When I leave my raw goat's milk out overnight...
16039
Heather Twist
heathertwist2
Mar 23, 2012 6:03 am
That separation is what they used rennet for too, in "official"; cheese. I've found with kefir, it does the same thing: just let it sit, and the curds separate ...
16040
Heather Twist
heathertwist2
Mar 23, 2012 6:19 am
I'm on about V3 of the bags, so this month's project is to make an "onion field" all in bags. Also I'm growing raspberries and blueberries, we'll see how that...
16041
artistmama
Mar 23, 2012 3:14 pm
Heather, I regularly ferment Jerusalem Artichokes (sunchokes), and they are delicious. My favorite way to ferment them is in Kimchi. I use the same ingredients...
16042
Ellis Hein
sbgaturnings
Mar 23, 2012 3:24 pm
Heather, Regarding fermenting the sun chokes. I can't eat the non-fermented tubers without getting a lot of intestinal problems. I assume it is the inulin....
16043
elizabeth warner
elisabetskyhawk
Mar 23, 2012 3:43 pm
i am fermenting my cooked beans with kefir grains (water kefir grains)...they ferment them very well...not in the lacto-fermented way, but i wonder if that...
16044
Heather Twist
heathertwist2
Mar 23, 2012 5:36 pm
Thanks everyone for the suggestions! It's nice to know this helps with the gut issues ... my husband has digestive issues with a lot of foods and fermenting...
16045
Lisa Herndon
countercultu...
Mar 23, 2012 6:19 pm
Try soaking with salt brine and than fermenting them in the pickl-it or closed crock - that greatly reduces the starch and other gassy side affects...plus they...
16046
isao haraguchi
isaoharaguchi
Mar 25, 2012 6:54 am
Miso does not go bad. Yet in storing long in refregerator, probably better to use in 3 months. Flavors and aromas go away eventually. In such case,you use it...
16047
Adrienne
downtown411
Mar 27, 2012 8:29 pm
Are both acid whey and sweet whey appropriate starters for fermenting? Any idea on how long the whey lasts in the fridge once separated from the milk solids?...
16048
Kathleen
sharing411
Mar 27, 2012 10:43 pm
Hi Adrienne, I make my beet kvass with 1TB Celtic sea salt and about 1 to 1-1/2 oz ACV, instead of whey and it turns out fine. My second batches have been...
16049
happyquilter57
Mar 28, 2012 2:28 pm
Hi, Kathleen, I have the same mold problem with my second batches of beet kvass. Even though I culture each fresh batch using the 1 T. Celtic sea salt & 2-4...
16050
aliyannas_dreams
aliyannas_dr...
Mar 28, 2012 2:33 pm
We tried with and without the pickl-it. The only way we can tolerate potatoes is with the pickl-it. I tried the same way without and it didn't work for us...
16051
digitalsafari
Mar 28, 2012 6:15 pm
I also use the typical salt pickling proportion with (raw organic) whey or probiotics capsule sprinkled in (both together work best) and the beets lasted...
16052
Patricia Meyer
wattpatricia
Mar 28, 2012 11:38 pm
I find that "how long whey lasts" has to do with how well the solids in the kefir or yogurt were separated from the liquid whey. I use an unbleached coffee...
16053
DFreyberger
dianiline
Mar 29, 2012 4:20 am
... The whey is supposed to provide lactobacillus to ferment the beets; ACV, I believe, would supply some acid but not the bacteria to make more. The salt, of...
16054
Kathleen
sharing411
Mar 29, 2012 4:34 am
Thank you for the response. I wonder if without whey in the kvass if it is any less beneficial. Anyone know? Kathleen ________________________________ From:...
16055
growninbrooklyn
Mar 30, 2012 6:56 am
I have successfully made amazake but am having trouble figuring out the correct way to make shio koji. I make about 200 lbs of tempeh a week and would like to...
16056
isao haraguchi
isaoharaguchi
Mar 30, 2012 5:59 pm
Shio Koji is a salt substitute and taste enhancer. You do not need to use that much. Only some and marinate with the food and allow some time to enhance the...
16057
julie rossberg
lmjf
Mar 30, 2012 11:07 pm
Greetings, What about my first batch of small beer do you suppose would be making it foam like crazy? First off, I always thought it was the yeast which made...
16058
Heather Twist
heathertwist2
Mar 31, 2012 3:11 am
Well, kefir grains do contain yeast. I've used milk grains to make a very nice beer. The first time I used the grains it took awhile for the yeast to really...
16059
Barry Schwartz
growninbrooklyn
Mar 31, 2012 7:15 am
thanks isao...I will use it as such. Do you know the result of packing tofu with shio koji in the refrigerator and in a week it turns the tofu into a creamy...
16060
mr.vinegar
Mar 31, 2012 7:15 am
Sounds like yeast to me. Roger...
16061
DFreyberger
dianiline
Mar 31, 2012 5:44 pm
... Hi Kathleen, Without adding whey, the kvass is either not going to ferment (thus not providing the benefits, if any, of fermented foods), or it is going to...
16062
mr.vinegar
Mar 31, 2012 5:44 pm
A while back, I posted a problem about a vacuum developing in my Harsch fermenter. After much experimentation with more batches, the problem rests with the...
16063
isao haraguchi
isaoharaguchi
Mar 31, 2012 6:41 pm
Yes, Shio Koji is used as such. But you can try anyway except the caution when you grill meat or veges, it will burn due to the sugar. You get char. So be...
16064
isao haraguchi
isaoharaguchi
Mar 31, 2012 7:06 pm
Hi, about Tofu with Shio Koji, I make this to drink more sake! The salt is the driver to drink more SAKE as other booze like tequila. It is also better to have...
16065
Jason Rumohr
jrumohr
Mar 31, 2012 10:46 pm
Roger & All, Thanks for sharing your experience and observations regarding the Harsch crock. I have found something similar that happens when using a gallon...
16066
mr.vinegar
Apr 1, 2012 5:44 am
Thanks Jason. I have been thinking of a stainless steel container that can be sealed like a pressure cooker and has small hole with a spring loaded rubber...
