We have kept kimchee in the refrigerator for a few months at least. You should be fine. Ellis Hein ... From: skmackie To: Microbial_Nutrition@yahoogroups.com ...
How do you tell when a ferment has gone bad? Peace Ed Kasper LAc. & family www.HappyHerbalist.com ........................................ How long is kim...
Usually, if the ferment isn't "fermenting right" it will smell like garbage, or get very slimy and stringy. Of course, some ferments, like natto, are SUPPOSED...
Heather, Thank you for your informative response. I am interested in those cases where someone completely new to fermenting would be better able to judge....
I keep my "portuguese" kimchee out of the fridge for about two weeks and in the fridge for two months or until I eat it all. I think it will be good forever......
Thanks for the advice. I actually re-read your message and caught something that you mentioned. Yesterday, I cut up my carrots, added the salt, and put some...
... by opening it a day after I started it? Not at all! The salt will help prevent unwanted bacteria from taking over. Your fermentation is safe. Nance...
...about food preservation... I've repacked dried beans into glass jars with screw tops in an attempt to keep bugs (Indian meal moths and tiny weevils?) from ...
Jars work fine for me, but the problem is that sometimes the beans COME with eggs and the eggs hatch. Once you have moths in your house you really have to be...
Repackaging and then freezing for three days will allow you to put the jar on the pantry shelf. You might have to do one jar at a time, but eventually you can...
Peter, I think you are still ok. You can keep an eye on the progress and see how it comes out. It might depend upon the strength of the innoculant or the...
Peter, I think you are still ok. You can keep an eye on the progress and see how it comes out. It might depend upon the strength of the innoculant or the...
Hello, I think I destroyed my SCOBY. I wrote in a few months ago saying my Kombucha now tastes like sour vinegar rather than fizzy Kombucha. I followed...
Wendy, IMHO (and someone else may tell something totally different!), as long as your scoby makes even the tinest thin layer of baby, it is still viable. Have...
The Gluconacetobacter are what makes kombucha tea. They convert alcohol (produced by the yeasts) into gluconic acid and acetic (vinegar) acid. It is the...
Does anyone know where I can find info on meat fermentation. I want to ferment meat like poultry and beef. I am not looking to make sausages, but just to...
Hello Everyone: I am a rather newbie when it comes to microbial food. I recently came to know about Kefir - a drinkable yogurt made out of Kefir grains and ...
Hi Matt, Here's an excellent website all about kefir (with no advertising :-)) http://users.chariot.net.au/~dna/kefirpage.html The best kefir is the one you...
There are different microbes in the two drinks. Kefir has some microbes that really help some people a lot. However, it's not an "either/or". I mean, for...
Why does the commercial "starter" powder work on new batches for a while and then give up? I know it's not proper grains that work forever (I have some and...
Hi Sally, Shhh! You're not supposed to tell people that you can make kefir from kefir - the people that sell starter powder want you to use a new envelope of...
It's because some of the bacteria/yeast live in the scoby. Without the protection of the scoby, they get overwhelmed by other microbes. It's not unusual for...
Hi Ed, I see you are pretty knowledgeable on this subject. I used to make Kombucha all the time, and loved it. Recently I found out I need to avoid BROMINES. I...
Hi Heather! When I was growing up, we used to get milk from a family friend who had cows. We put it in gallon jars, and then it sat out on the counter. Don't ...
This thread was active 12-13 months ago. I don't have air conditioning and my house sometimes gets into the low 90s in the summer, so I've been looking into...
In Korea they sell appliances specifically for making (or storing) kimchee. I suspect this may be what we're looking for here, but I can't get any information...
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