Not to rain on anyone's parade but.... I I've fermented Beets and was very disappointed in the results. They tasted a lot like dirt!. These were my own beets...
238
Terry L. Smith
tlsmilkoh
Nov 1, 2004 1:44 pm
Randy-- I've had disappointing experiences with Beets too. It seemed like an easy natural, but I guess not. My first basic batch was still hard as a rock a...
239
Carol Saunders
carolnpepa
Nov 1, 2004 2:38 pm
Very interesting information. I came across a website that explained the differences between the two being sweet whey is manufactured during making of rennet...
240
Beau & Shani
madferment
Nov 1, 2004 4:57 pm
Hey Beet-Junkies, I steamed some beetroot slices once and then put them in a jar with "kefir brine" (1/2 tsp.salt, 1/2 cup whey and 1/2 cup water) They molded...
241
Beau Barrett
madferment
Nov 1, 2004 5:46 pm
Hello, If you've made Natto before (or any cooked soybean dish) you know that cooking soybeans can be rediculous! Boiling beans for 6 hours periodically adding...
242
neta47ca
Nov 1, 2004 7:35 pm
Just joined this group, It's great! But could you provide a link to the "Kefir" group? Thanks, Mar ... long is ... not supposed ... one. ... will ... of ... be...
243
Michael Anton Parker
michaelanton...
Nov 1, 2004 7:57 pm
... Hi, all the links are here: http://health.groups.yahoo.com/group/Microbial_Nutrition/links Mike Parker SE Pennsylvania The best way to predict the future...
244
Teresa Blazey
downwardog7
Nov 1, 2004 8:43 pm
Hi all, I just found a quart of lacto-fermented beets--made according to the NT recipe: baked, then peeled and cut into matchsticks--down in my cold storage...
245
Maureen Combes
mogarry
Nov 1, 2004 9:21 pm
I am also interested in a KT mother, but live in Hawaii. Will it travel, or do I have to find a local source? Thanks, Maureen ...
246
John
jbjet2
Nov 1, 2004 10:34 pm
I have made lacto-fermented beets following the NT recipe. I didn't really like them, but the beet kvass from NT was pretty good. John Teresa Blazey...
247
drewc66
Nov 1, 2004 10:52 pm
I use a aluminum pressure cooker for my natto, but I do worry a little about it. I found this info which doesn't seem terribly reassuring. My take on it is...
248
Ross McKay
webawarerosko
Nov 1, 2004 11:01 pm
... Beau, did you soak the beans first? I find that if I soak soy beans overnight, they will cook in a small (2 litre) pot on a rapid boil in ... A $20...
249
Beau & Shani
madferment
Nov 1, 2004 11:53 pm
Hi Ross, Yes I did soak the beans for 12 hours, I'm pretty strict about that, I even get rice soaking first thing in the am if I want to eat it for dinner...
250
Terry L. Smith
tlsmilkoh
Nov 2, 2004 5:39 am
Teresa..... You're baiting us.... Break open that baby, and report back. Even the Little House Cookbook recipe for Beetroot ... (Beet Pickle, p 136) is cooked...
251
fg227
zen108g
Nov 2, 2004 5:57 am
Ye old Presto Pressure cookers are the old reliable. I know there are fancier and sleeker and enameled models these days. Some from Japan and Europe. But the...
252
fg227
zen108g
Nov 2, 2004 6:14 am
I am a strong believer in not cooking what you will be fermenting. If you have a Green Power or Champion juicer, juice the beets. Mix the juice back with the...
253
fg227
zen108g
Nov 2, 2004 6:26 am
Very interesting pickling strategy. The daikon is dried first. This means it will suck up the fermented b-vitamin rich liquid produced by fermenting rice or...
254
Terry L. Smith
tlsmilkoh
Nov 2, 2004 7:32 am
Shredded Beets are a mess, and lose so much of their juices that it's only done to make a puree. There must be something going on with Beets in particular...
255
Rachel Adler
wapriceisright
Nov 2, 2004 10:31 am
I'm glad to see this discussion! I just made beet kvass (from NT) for the first time, and it tastes rather like dirt! I used organic beets (chopped fine), whey...
256
Fern
anastasiadiv...
Nov 2, 2004 3:52 pm
Hi Carol, I have several Gmail invites. If you or anyone else on this list is interested in an account, just send me an email with your name and email address...
257
Michael Anton Parker
michaelanton...
Nov 3, 2004 3:49 am
Welcome our friend Alex, one of the finest members of the Raw Dairy group! ... From: Alex Polemeropoulos <alexp@...> Date: Mon, 1 Nov 2004 13:45:41...
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Linda Pugh
vermontlabs
Nov 3, 2004 3:59 am
Hi Beau, Since I LOVE beets and not only grew my own, but also bought 20 pounds cheap at the supermarket, I thought I'd better figure out how to preserve them....
259
Amber
shh_dont_tel...
Nov 3, 2004 4:12 am
that would be great! plz send to starshine@... thanks in advance Amber ... From: "Fern" <sonphos@...> To:...
260
Beau Barrett
madferment
Nov 3, 2004 4:19 am
Hello Natto!, Here's an abstract for a very long patent with some detailed (but complex)info on: Method for culturing Bacillus subtilis natto to produce water-...
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Carol Saunders
carolnpepa
Nov 3, 2004 4:53 am
Thanks for the offer Fern! My addy is carolnpepa@... [Non-text portions of this message have been removed]...
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Deb
dietnet2003
Nov 3, 2004 5:22 am
I made the NT recipe, but left the beets in the oven too long, so they were really shrivelled. It was hard to get the skin off, and I didn't have much too work...
263
Darrell
lazlo75501
Nov 3, 2004 8:02 am
Has anyone here made gundru? I'm looking at the recipe for gundru in Katz' Wild Fermentation. Could it be made with beet tops? Would adding some salt to the...
264
mim libano
totchij
Nov 3, 2004 10:14 am
I did some Kvass as suggested in http://www.westonaprice.org/foodfeatures/kvass.htm using sourdough rye bread.. it tasted good..but i give it to two russians...
265
buddyboy181
Nov 3, 2004 2:02 pm
Does anyone know the rate at which kefir bacteria die-off once kefir has been strained and placed in the refrigerator? A friend says he makes his kefir only...
266
yoginidd
Nov 3, 2004 4:39 pm
I made kimchi Monday and oopsidentally used iodized sea salt. I used the NT recipe, except I used 1 Tablespoon of salt and 1 T of live miso instead of 2 T of...
