Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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December 8, 2016 | #526 |
Tomatovillian™
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After reading about some of the adverse effects I'm not having a darn thing to do with this stuff until further research and investigation.
Liver problems are not to be taken lightly. Worth |
December 8, 2016 | #527 |
Tomatovillian™
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Alex, I too get little SCOBYs in the second fermentation bottles. Do you filter yours through a coffee filter or just through a mesh strainer before refrigerating?
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December 8, 2016 | #528 |
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What have you read? It would be good to know. I have not experienced and adverse effect unless except a little flatulence.
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December 8, 2016 | #529 |
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I don't filter at all. I just pour into bottles and then add some ginger or fruit and after a week or so put them in the fridge.
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December 8, 2016 | #530 | |
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Quote:
https://en.wikipedia.org/wiki/Kombucha#Adverse_effects Not cutting it down I just want to know the truth before I start something. I consider you guys the truth. |
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December 8, 2016 | #531 | |
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Quote:
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I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan Last edited by velikipop; December 8, 2016 at 09:26 PM. |
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December 8, 2016 | #532 |
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It is fermentation. You will read and find something to read for and against just about every subject.
Those that manufacture processed foods and sugary crap soda are getting hit in the pocketbook big time. Obviously they will make sure anything in their way will be quack and dangerous. I make my own vinegars. Pickles, cheeses, Kimchi, kraut...but never canned or heat processed. And have both books by Sandor Katz. Good reads and gives confidence. We are in a good steady rotation and my second fermentation is just 24 hours, then into the fridge. It is the small amount of beet, it's sugars, that kicks mine into a nice mild fizz. I do let my fresh first batch go 10 days to two weeks depending on the pantry temp to get it more 'savory' and less sweet. Almost a vinegar. Then the second fermentation gives that special and personal beverage kick and what makes it so much fun. My growlers are about the size of a beer bottle. A couple are double that. Never did the math but i bet it is about 25-50 cents. I'm not preaching it at all. Just like that others are enjoying it as well. And willing to help if anyone want to give it a go. I suggest to purchase one first. If you like coke and sugary soda it may taste flat and gross, ...if you like seltzer with lemon and ginger... |
December 9, 2016 | #533 |
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Worth, as Oakley has stated, there are pro- and anti- arguments for all things. To the best of my knowledge, most of the bad experiences with Kombucha are repeat tellings of the same 4 or 5 incidents over the past 30 years. In a couple of cases, an underlying condition (HIV, alcoholism, other drug complications) were probably a big cause of the poor outcomes. Also, the amounts ingested - any sensible person would probably not drink 2 quarts or more in a few hours for the first time trying it.
The other chief causes of problems seem to have been hygienic issues and/or storage and fermentation containers. Fermentation vessels that contain lead or other heavy metals are NOT a good thing, as the SCOBYs apparently concentrate them. Other issues have arisen because of poor cleaning or environmental issues, e.g.. mould, other pathological bacteria. Believe me, I always research before trying anything new, and I feel fairly confident that my brews are just fine.
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December 9, 2016 | #534 |
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Wiki is not always the gospel truth either.
Some information is lacking big time on things. Plus as you guys said keep telling a lie long enough and it becomes fact. I couldn't ferment anything as long as my wife was alive. She was petrified of anything like it. Worth Last edited by Worth1; December 9, 2016 at 05:27 AM. |
December 9, 2016 | #535 | |
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Quote:
Growing up I remember that every fall my parents and many of the neighbours would pickle all sorts of vegetables for the winter. This was in the sixties when only a few people owned fridges and pickling was the only way to preserve vegetables for the winter. I like the Katz book also, I just wish that it was organized better so that the recipes are more accessible and clearer. But if anyone wants to understand the science behind fermentation it is the go to book. Alex
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December 9, 2016 | #536 |
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Alex - do you make kefir (or yogurt)? Use a couple tablespoons of the whey on top of the chopped cabbage after it is very lightly salted, and massaged/pounded/compressed into your storage container. I use glass for all my fermentation 'stuff' as it is inert. A little bit of salt keeps the cabbage and other vegetables crisp and the whey gives a boost to the natural bacteria to initiate a quick drop in acidity and promotes faster fermentation. I bought some packets of dried culture, but haven't used it yet because I am delighted by how my veggies (cabbage, daikon, garlic, tomatoes, peppers, carrots, beets) are turning out using the whey. I do not like salt, and only a small amount is needed to keep the veggies fairly crisp.
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December 9, 2016 | #537 | |
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Quote:
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December 9, 2016 | #538 |
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Alex, I have never bought whey - just used what was left over after making kefir cheese. That is, taking a batch of kefir and draining/straining it overnight (I use a large round coffee filter in a strainer over a bowl) in the fridge. The curds compress into a lovely 'cheese' and the clear whey is full of good bacteria.
Now that I think on it, the whey used to be fed to swine so there must be other good stuff in there as well. Must go and do some research. Actually, I have also cultured cream instead of milk (or almond milk, or coconut milk) and when that was drained, the resulting 'cheese' was better than any cream cheese I've ever bought...
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December 9, 2016 | #539 |
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Thanks, I will have to give it a try. How much whey would you use for 5lbs of sauerkraut, as an example?
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I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan |
December 10, 2016 | #540 |
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Can't really tell for 5 lbs of sauerkraut - I do mine in quart jars. That is, I make up the shredded cabbage (and daikon, onion, carrot, apple etc.) in a large bowl, very lightly salted, squeeze it and then when it's nice and juicy put it into quart jars. Press down until the juice is well over the veggie level - actually I usually cover that with pieces of whole cabbage leaf tucked in all around the edge and ensure the juice covers it as well. Then I just add 2 Tablespoons of fairly fresh whey to the top and leave at room temperature until it gets to where we like it, then into the fridge.
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