Nice experiment! I can't say about the rest, but the air circulation makes a huge difference. I find that with kefir beer too: if I use a bottle with an...
G'day Brendan, I second pretty much everything Jay and Heidi said. If you are worried about there not being enough liquid being drawn off the cabbage, just top...
"Also, I've had better results when I add some acid to the mix. I use vinegar. That was also in my great-grandma's recipe." Heidi What kind of ratio of vinegar...
I bought some "pickled lemons" at an oriental market and found that I like them a lot. The ingredients listed were "lemons, water, salt." Does that seem...
I'm following the Wild Fermentation recipe for making pineapple vinegar, but it's not going as hoped. Seemed to be vinegary smelling after 1/2 a week, but...
I didn't make vinegar, but the cabbage and pineapple kraut someone suggested. I added some salt. It isn't very good and I think also it didn't turn out well. I...
Hi Heidi, So which kind of vinegar do you use, white/distilled or apple cider? Kombucha would not work right. Audrey <snippet> ... cabbage, you are using...
I also tried this recipe and had similar results. I recently attended a workshop with Sandor and asked him about this. Apparently he forgot to include...
It doesn't matter, really, except for taste. The idea is just to lower the Ph a little. I don't use distilled vinegar myself because in theory it might have...
Dear Susan, I have a recipe for fermenting pumpkin or winter squash. I made it with butternut squash and we love it! I made it in 1 quart wide mouth canning...
Dear Fermentation Foodies, I came across this fabulous group while looking for a fermented beet recipe! I live in Eastern Massachusetts, my husband and I grow...
... I think that this is a traditional ferment. Also, North Africa does something similar - Moroccan Preserved Lemons - google it to find some recipes. ... ...
hi everyone...since you all seem to be so knowledgeable on all things fermented, thought i'd run a few questions by you that i've been curious about: #1, can...
Well, there are a lot of different chemicals in kombucha, and many of them don't change when they are dried. So it could be nutritious. Or at least better...
Hi Sharon! Welcome to the group! Sounds like you're eating some great stuff! Congratulations on your diagnosis--knowledge is power! I've never tried...
HI Michael, I really appreciate the warm welcome! I have had successes and failures with zucchini. Grated zucchini got really slimy and chunk zucchini seemed...
Hi All - Here is the latest update on my first batch of red miso. Started it in early February 2006 and have noticed some things about it that I'd found...
Hi All, Has anyone had success fermenting various leaves beyond cabbage? I tried rutabaga leaves, onion greens, kohlrabi leaves but it never seems right or...
Yes, I ferment turnip greens, radish leaves, and collard greens. They come out great ... I use a sort of Korean-ish recipe (turnip greens are common in...
Hi there. We put our second batch of apple cider vinegar into "open air" mode today after fermenting it with kefir grains in a air locked glass jug to an...
Yeah, that's the "mother" alright! They are pretty impressive! I passed one around to show some grammar school kids, how vinegar is made. Elicited many...
They don't mention that it was fermented in the article, but we all know the story... http://news.yahoo.com/s/ap/20061114/ap_on_re_eu/spain_roman_shipwreck_6 ...
Hi Michelle, I can't load your picture. Audrey <snippet> Please check out the ... http://health.ph.groups.yahoo.com/group/Microbial_Nutrition/photos/brow se/65...
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.
