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...
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...
Very interesting information. I came across a website that explained the differences between the two being sweet whey is manufactured during making of rennet...
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...
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...
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...
... 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...
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...
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...
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...
... 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...
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...
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...
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...
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...
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...
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...
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...
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...
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....
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-...
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...
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...
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...
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...
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...
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