SP Premium
Walking Guide
Group photo
Author:
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
10/7/12 6:45 P

My SparkPage
Send Private Message
Reply
I just made two new jars of kimchi yesterday. I plan on making some beautiful sauerkraut out of red cabbage with some added cranberries.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/23/12 11:24 P

My SparkPage
Send Private Message
Reply
About beet kvas -it is just fermented beet water. Kvas in Polish means acid.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
ANTHEAMS's Photo ANTHEAMS Posts: 602
9/23/12 11:32 A

My SparkPage
Send Private Message
Reply
I want to try this - the carrot ginger and sometimes beet ferment - as it looks delicious. Can the whey be Kefir whey? I get quite a bit of that. Also would it work with celeriac? I love celeriac and carrot salad which is essentially the two vegetables grated together with a yoghurt- mayonnaise dressing and as they go well together fresh I wonder if they would ferment well together.

question no.2. is beet kvass the same sort of thing but just using beets?


Edited by: ANTHEAMS at: 9/23/2012 (11:34)
 Pounds lost: 10.0 
0
20
40
60
80
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/22/12 8:39 P

My SparkPage
Send Private Message
Reply
LOL My fermented tofu also smells kind of boozey. Hmmm, maybe the fruitflies brought something to my kitchen? Or maybe I am a mutation of king Midas - everything I touch turns into moonshine!!

 Pounds lost: 7.0 
0
4.5
9
13.5
18
BILBY4's Photo BILBY4 SparkPoints: (53,835)
Fitness Minutes: (216,064)
Posts: 2,196
9/22/12 7:17 P

My SparkPage
Send Private Message
Reply
I shwear I'm not rdunk, I've jusht been peating ickles!

 current weight: 224.0 
224
204.75
185.5
166.25
147
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/22/12 4:58 P

My SparkPage
Send Private Message
Reply
Terrible thing happened! I left my new batch of kimchi out of the fridge for too long! The bubbling went nuts, lactofermentation got busted by alcoholic process (the night was warm and there was apple and pear added to my poor cabbage). And now I have kimchi full of booze. Or at least some kind of cabbage cider.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/22/12 10:35 A

My SparkPage
Send Private Message
Reply
Yes, this is a cool technique, too. I made a creamy yoghurt cheese just like that.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
DRAGONWOLF's Photo DRAGONWOLF SparkPoints: (0)
Fitness Minutes: (6,455)
Posts: 4,438
9/21/12 2:56 P

Send Private Message
Reply
That is not quite what I did, I got more of a cream cheese that was pretty good. I just poured the kefir through a clean j-cloth to get the whey out. The other night I had a pumpkin pie that just cried for whip cream, I didn't have any. I through a batch of kefir into my magic bullet with the whip blade ran it for a good 3-4 minutes - then it didn't look like it was doing anything so I added a wee bit of cane sugar, whipped about the same amount again. Still though a fail, ended up distracted by a facetime call with my daughter, came back and the whey was on the bottom and nice firm whipped kefir on the top. It tasted pretty good on that pie

Rebecca


motivation really is—taking responsibility for conscious actions—and how to prevent it from waning

Do you Twitter I Twitter twitter.com/BurnishedDragon
My blog rebecca-rebeccasemptynest.blogspot.c
om/

rebecca-ajourneytoahealthierme.blogs
pot.com/


 current weight: 145.0 
153
147.25
141.5
135.75
130
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/20/12 1:04 P

My SparkPage
Send Private Message
Reply
I actually DON'T have a recipe, but I rarely use any recipes at all. What I do with kefir or sour milk is:

1. Pour it in a glass jar
2. Put a jar in a big pot filled with warm water
3. Heat the water slowly on the stove top until it's very hot but not yet boiling
4. Turn off the heat
5. When the curd separates from the whey replace the hot water with new, cold one
6. when the contents of kefir jar are just slightly warm pour them through the cheesecloth placed over the strainer(you can save the whey to use in a soup or you can compost it or use it to water your garden or just discard it)
7.When the fresh cheese is slighly drained, put it to the bowl and add spices-in Poland the favorite is salt and caraway seeds, but you can use whatever you want
8. Form the cheese into a disk and put it back into strainer
9.Put weight on top of the cheese-for example a small plate and a jar filled with water
10. It should be left alone for at least couplke of hours
The cheese is still alive-it wil get more acidic with time but it keeps very well in the fridge.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
9/19/12 4:32 P

My SparkPage
Send Private Message
Reply
I have too much kefir...I had to take a break to use up what I have and just put my milk kefir grains and water kefir in the refrigerator until I can use some of what I have. How do you make kefir cheese? Do you have a good recipe?

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11

"Go confidently in the direction of your dreams. Live the life you have imagined"....Henry David Thoreau

"If you can dream it, you can do it!"....Walt Disney


PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/19/12 4:28 P

My SparkPage
Send Private Message
Reply
If i had too much kefir I would seriously consider making some fresh cheese out of it!

emoticon

 Pounds lost: 7.0 
0
4.5
9
13.5
18
DRAGONWOLF's Photo DRAGONWOLF SparkPoints: (0)
Fitness Minutes: (6,455)
Posts: 4,438
9/19/12 2:09 P

Send Private Message
Reply
Currently a (not a clue what size - under a litre though) of kefir - a few too many in the fridge, waiting on a day I can bake. My kitchen gets too hot went baking.
A small jar of mostly kefir grains to give to someone in exchange for water kefir grains
3 litres of Kombucha on the brew

That is about all I can handle - usually only me there to eat and drink lol
I guess I need directions to recipes to use all the kombucha and kefir lol

Rebecca


motivation really is—taking responsibility for conscious actions—and how to prevent it from waning

Do you Twitter I Twitter twitter.com/BurnishedDragon
My blog rebecca-rebeccasemptynest.blogspot.c
om/

rebecca-ajourneytoahealthierme.blogs
pot.com/


 current weight: 145.0 
153
147.25
141.5
135.75
130
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/18/12 1:52 P

My SparkPage
Send Private Message
Reply
I like to make it because it's so easy and delicious. I have been craving fermented foods since I quit eating dairy products. Kimchi hits the spot perfectly, because it is so "alive" !

 Pounds lost: 7.0 
0
4.5
9
13.5
18
BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
9/18/12 12:56 P

My SparkPage
Send Private Message
Reply
I haven't done kimchi yet, will have to try that soon!

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11

"Go confidently in the direction of your dreams. Live the life you have imagined"....Henry David Thoreau

"If you can dream it, you can do it!"....Walt Disney


PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/18/12 12:20 P

My SparkPage
Send Private Message
Reply
I started a new batch of kimchi yesterday. Added apple, pear, carrot, turnips and ginger. I added some juice from last batch, and the night was warm, so it is almost good already.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
9/17/12 5:23 P

My SparkPage
Send Private Message
Reply
Yes, basically the same as making sauerkraut :)

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11

"Go confidently in the direction of your dreams. Live the life you have imagined"....Henry David Thoreau

"If you can dream it, you can do it!"....Walt Disney


PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/17/12 4:57 P

My SparkPage
Send Private Message
Reply
Thank you BONIBELLE! The process looks similar to making sauerkraut.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
9/17/12 11:31 A

My SparkPage
Send Private Message
Reply
PLANTAGO -This was the recipe I used, but I only used about 2 C of shredded carrots and 2 beets shredded and did not use the whey so I doubled to salt to 4 tsp. I've never made this before but had beets, carrots and ginger on hand so that was my inspiration for finding a recipe.


Lacto Fermented Ginger Carrots

Yield:

1 quart

Ingredients:

4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved ‘baby’ ones)
2 teaspoons freshly grated ginger [TNC: please note that it says 1 Tablespoon in NT]
2 teaspoons sea salt (not iodized) [TNC: please note that it says 1 Tablespoon in NT]
4 T Whey – this is optional, omit and use TWICE the salt (4 teaspoons) if you don’t want to use whey

Preparation:

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.


thenourishingcook.com/follow-the-whe
y-
to-ginger-carrot-land/



I found this video recipe as well, so my concoction is sort of a combination of the two: Make sure you see the addendum video because the lady used too much salt in the first video....

dianalehua.com/fermented-beet-carrot
-a
nd-ginger-152/


Fermented Beet, Carrot, and Ginger

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11

"Go confidently in the direction of your dreams. Live the life you have imagined"....Henry David Thoreau

"If you can dream it, you can do it!"....Walt Disney


PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/17/12 11:05 A

My SparkPage
Send Private Message
Reply
I just put ginger bug on two days ago, but it doesnt want to start bubbling! The nights are quite cold already! I plan some baking today, I hope this will help a little.
Beets, carrots and ginger sounds so good. How do you make it?

 Pounds lost: 7.0 
0
4.5
9
13.5
18
BONNIEBELLE2's Photo BONNIEBELLE2 Posts: 7,332
9/16/12 7:14 P

My SparkPage
Send Private Message
Reply
I'm a newbie at the whole fermentation thing but I currently have the following brewing :)

Kombucha
Milk kefir
Water kefir
Ginger bug
Ginger beer
Sauerkraut
Shredded beets, carrots and ginger

Am really enjoying the few things I've done so far...it's sort of like chemistry lab :)

Bonnie

I can do all thiings through Him who strengthens me. Philippians 4:13

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."
Jeremiah 29:11

"Go confidently in the direction of your dreams. Live the life you have imagined"....Henry David Thoreau

"If you can dream it, you can do it!"....Walt Disney


PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/16/12 4:02 P

My SparkPage
Send Private Message
Reply
I just put on two boxes of tofu "feta"--- BILBY4-thank you for the recipe!! I never had or seen miso in my life, I just bought a tub yesterday in my regular local supermarket and I am soooo impressed! WOW, just WOW! It has the nicest, mildest smell of freshly grated Grana Padano. I lived in Italy (just for one year) many years ago and still remember this lovely fresh aroma.
I have to be careful not to devour all this in one sitting :-)
My rye kvas went to work today-sourdough rye bread is in the oven and zurek soup in the pot.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/16/12 3:52 P

My SparkPage
Send Private Message
Reply
My mouth is watering thinking of all this apple products you are making!!
About kvas-I posted my family recipe in Beetroot thread, I think.
Some people don't add any salt, some add quite a bit of it (1-2 TBSP per quart of water) My Mom adds a teaspoon of sugar to speed up the fermentation. Also the real rye sourdough bread makes a lot of difference.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
ANTHEAMS's Photo ANTHEAMS Posts: 602
9/16/12 9:57 A

My SparkPage
Send Private Message
Reply
Well I juiced them and have bottled eight litres with citric acid as I didn't have any vitamin c but as lemon stops oxidation I thought it would be worth a try. Just in case I also froze four litres ...amazing how many apples you need for a litre of juice!
The next tub I get I shall try bottling some spiced and your mother's type.

Now how do you do beet kvas?

 Pounds lost: 10.0 
0
20
40
60
80
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/14/12 4:10 P

My SparkPage
Send Private Message
Reply
There's thousands things to do with apples. We always made lots and lots of apple butter. My Mom made wonderfully simple apple preserves to use in pies: you just shred( peeled and cored) apples, put in sterilised jars,add couple tablespoons of sugar on top of fruit, put sterilized lids on and heat treat for just 20 mins.
Today I found a recipe for fermenting apples-they do it in Ukrain and Belarus.
Dried apples are my kids' favorite munch during winter.
Interesting idea with this vit C-never would think of that, but it's perfectly logical.
Long ago I made a big jug of fermented cider with vermouth spices - was VERY good!

 Pounds lost: 7.0 
0
4.5
9
13.5
18
ANTHEAMS's Photo ANTHEAMS Posts: 602
9/14/12 2:34 P

My SparkPage
Send Private Message
Reply
Like Paul I feel humbled -but the veg is there and I must experiment more. At the moment I just have the continuous kombucha doing its magic stuff and my breakfast jar of kefir in the fridge. Then there are a couple of kombucha hotels on the go.

And then a vast tub of apples. I plan to bottle a whole lot of juice and if there is enough perhaps make some cider. I shall freeze some but a friend just told me that if you sterilise the bottles and just add a vitamin C tablet and exclude air and seal with wax, you do not need to heat treat bottled juice. I shall give it a try. Other than cider can you think of anything else to do with apples?



Edited by: ANTHEAMS at: 9/14/2012 (14:40)
 Pounds lost: 10.0 
0
20
40
60
80
BILBY4's Photo BILBY4 SparkPoints: (53,835)
Fitness Minutes: (216,064)
Posts: 2,196
9/13/12 6:55 P

My SparkPage
Send Private Message
Reply
Ha, I knew we needed you on this team, Plantago!

I'm just about to go get some miso so I can try making tofu feta. The recipe is here for those who haven't seen it:
reciperenovator.com/special-diets/ve
ga
n/vegan-how-to-make-tofu-cheese/


I've been away for a week so I'll see what the Sunday farmers' market has to offer. Can hardly wait to ferment something!

 current weight: 224.0 
224
204.75
185.5
166.25
147
PAULDODO's Photo PAULDODO Posts: 1,003
9/13/12 4:55 P

My SparkPage
Send Private Message
Reply
Oh, I'm a lot less adventurous!
1 half pint jar of Kefir with skimmed milk
1 four litre jar of kombucha

But so many plans!

Paul

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
PLANTAGO's Photo PLANTAGO SparkPoints: (0)
Fitness Minutes: (27,748)
Posts: 2,211
9/13/12 11:42 A

My SparkPage
Send Private Message
Reply
I currently have:
2 jars of beet kvas
1 jar of rye kvas
1 jar of fermented oatmeal
1 jar of green beans (just started to bubble)
2 bowls of tofu experiment- I marinated extra firm tofu in soy sauce and then covered it with freshly made soy jogurt. The bowl became warm after eight hours. I fried couple slices of tofu this morning-very tasty, similar taste profile to Mexican frying cheese.

 Pounds lost: 7.0 
0
4.5
9
13.5
18
Page: 1 of (1)  

Report Innappropriate Post

Other Kombucha Kurious & Fond of Fermenting! General Team Discussion Forum Posts

Topics:
Last Post:



Thread URL: https://wfl.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x35223x49915946

Review our Community Guidelines