Hi, I wonder if anyone can help me solve my beet kvass mystery. I had been making beet kvass for several months without any problems (following the recipe in...
Hello All, I am currently fermenting some daikon and carrots. My book says to ferment the vegetables for three days, and it's only been two days but I can see...
I am trying to make my first Rejuvelac with sprouted/fermented buckwheat. The book, Wild Fermentation, states that any grain can be used to make Rejuvelac....
I've made rejuvelac with a few different grains, although not with buckwheat, but is should work just fine. I would shorten the sprouting time as appropriate...
Hello everyone, I don't know if intro posts are customary, so let me know if this is inappropriate. :) I'm very interested in fermented foods. I haven't had...
Hello, I am new to the group, though not so new to lacto-fermentation. I have been fermenting vegetables for a number of years and have started enjoying my...
Greetings Ellis, very curious about your fermented buckwheat! Can you please explain how you are doing this. I love buckwheat and make many dishes with it and...
http://heinfamilyenterprises.com/health/recipe.html#buckwheat Great idea you have, using probiotic capsules to inoculate. I have some Jarrow capsules I will...
Hi all, I am so glad I've discovered this group. I am a newbie to all this, and have lots of questions! I am making pickled salmon following the recipe in NT,...
Hi - I was really pleased to find this group! I live in Wellington, NZ, and have been inspired mostly by Sandor Ellix Katz's books. (I read the fantastic 'The...
I don't know anything about Jarrow capsules, but you can certainly give them a try. I know mine work and I am happy with the results. I have not tried other...
... Hi Ellis, Welcome to the group. I'm the group owner and I think it's just dandy for authentic group participants to informally advertise meaningful, ...
Johanna Knox, I am not an expert on sourdough, eventhough we do make our own bread using sponge that we started ourselves and reuse and renew each time. I...
Hello Johanna, You're describing symptoms I experienced a lot when I started baking years ago. In simple terms your starter is getting tired--dying even. It...
A couple of things I have noticed that might be of interest to others on this list. 1. When we soak grains, we often add a part of a capsule of Spectrabiotic...
I am really confused--lately, my kombucha mushrooms have not been producing babies. The drink is still fermenting and the mushroom is definitely creating a...
Hi Jill, For whatever reason, I have had a few batches of my beet kvass get a layer of white mold on top. I threw away my first batch and then when it...
Kefir whey sometimes produces a white film on the top, and kefir cheese usually has a white mold-like substance on it too. Dom mentioned it once. I get it on...
When I make kimchi, the jars usually overflow. I just use a flat pan for the first couple of days of the ferment, to catch the drippings. A lot of bacteria...
Two quick questions: First, I made sauerkraut from red cabbage and whey (that was produced from making yogurt cheese that was from raw milk). My yogurt was...
... Yes, I've heard of that. It happens often with Kombucha teas that have been moved. One person said that it happened when they put theirs on top of their ...
When you grow corn for eating fresh, dry some of it just when it is perfect for eating. Cut it off the cob and dry it as quickly as possible. Then when it is...
Another possible explaination could be that a "literally" brand new "baby" used in a new batch of kombucha is not producing a baby for me. The original, 4"x...
Hi. I found a recipe for ginger flavored beet kvass but it doesn't specify how to prepare the ginger root. I know that with the beets, they should not be cut...
One way is to check the pH. Should be around 4 for a lacto ferment. Lacto ferments are not as sour as an acetic acid ferment. Kombucha is recogized as an...
By accident, I found out how to create texturized vegetable protein at home: Just freeze, squeeze, crumble, and dry tofu. I put a (commercial) pack of tofu in...
It did look sort of pink, but I assumed that's because it was on top of red cabbage, and all the juice was pink. I'll throw it out just to be safe, and maybe...
