Quoted from Mayflowers

Possibly too much salt can affect a Warrior's blood pressure and possibly cause a stroke..? My thoughts on it.

I've been eating fermented veggies for a while now, and I just had my blood pressure taken...112/58.

Quoted from Mickey

Have questions for all my fellow fermenters.

I've been on an antibiotic for about a week now.  I forgot i had some beet kvass in the frig. that i made last summer when i thought i was an explorer.  Now beets are a black dot for me.  I opened the jar of beet kvass and it still smells fine and there's no evidence of mold.  First of all do you think it's still safe to drink?.  Would it be ok to have it even though it's a black dot?.  I'm wondering if anything would be better than nothing right now as far as good bacteria.  I don't have the energy to put into making any other fermented veggies right now and i don't have the mula to buy any probiotics.

Thanks!

Beets are a black dot, not an avoid. Beet Kvass specifically is not evaluated- so it might be neutral or even beneficial for you.

If I were you, I'd go ahead and drink the kvass and not worry about it. See if you can find the energy to get some other ferments going in the next few days, with beneficial or at least neutral veggies.

Several days ago I made a batch of pickles in brine. I couldn't figure out how to keep the pickles covered, though, so I experimented with several different-sized locking jars that I have. The one that worked the best is a tall jar, but the pickles kept floating to the top. Then I discovered that I have stemless glasses that are just the perfect size to fit in the top, adding water in the glass to make it heavy, and voila! the pickles are submerged. Now that's using my noggin' .

I just tasted a pickle and boy is it good. I read somewhere that adding grape leaves to pickles keep them crunchy. I'll definitely try that next time.

I used a saucer with a plastic mason jar lid stacked on top before sealing the celery onion with the lid. It was enough to keep the veggies down.

The celery is crunchy and the onion lost its "oniony bite". The longer it ferments, it does not smell like raw onions nor cause mild heartburn (which was my problem yesterday but not today). I am thinking fermented onions would be a perfect relish for greasy/meaty foods.

They say the tannins in grape leaves keep the pickles crunchy. I am wondering if tea bags can do the same thing except the brine might get a tea like flavor.

Quoted from Drea

Several days ago I made a batch of pickles in brine. I couldn't figure out how to keep the pickles covered, though, so I experimented with several different-sized locking jars that I have. The one that worked the best is a tall jar, but the pickles kept floating to the top. Then I discovered that I have stemless glasses that are just the perfect size to fit in the top, adding water in the glass to make it heavy, and voila! the pickles are submerged. Now that's using my noggin' .

I just tasted a pickle and boy is it good. I read somewhere that adding grape leaves to pickles keep them crunchy. I'll definitely try that next time.

RuthieGirl,

Thanks for the reassurance!.  I feel better now that i can utilize the beet kvass still and get some benefit from it.  

I am finally going to make kimchee this weekend! My starter flour had died when I stuck it in the fridge. Now that I have a new batch, I can go ahead and inoculate the kimchee with it.

My onion fermentation gave me a mini detox. I have more energy than ever before and my chest is clearer than ever, too. I am only eating what I prepared until my paycheck arrives so I had a load of fermented onions, a bit of celery, and brown rice for dinner. It was enough to keep me full and satisfied. I had the same thing yesterday and the day before. The prior days, as noted above - I had mild heartburn (because it was not fully balanced/fermented yet). No heartburn after it became perfectly fermented. It is slightly crunchy (like raw onions), sweet (because it is vidalia sweet onions), not really salty, though since I did not use much salt... Almost reminds me of a oniony sauerkraut.

Anyway, the detox from it is a neat experience. It is not majorly noticeable. I thought I was coming down with a cold b/c of the chest congestion (and my prof. said she was sick and told us not to get too close to her). Well, I had a productive cough for about 10 min. earlier today and whoa.. clear chest!

So, give onions a try!

Quoted from ABJoe

Write them down (and remember to take them with you..

I've done that. I was too embarrassed to whip out a list of questions and start asking..Didn't want to take up his time..   I know. I know.  

Quoted from Drea

I've been eating fermented veggies for a while now, and I just had my blood pressure taken...112/58.

Possibly later in life for a Warrior. 60's and up..

Mayflowers Hugs!!!! Thank you for writing about water kefir. If it weren't for your comments, I never would have gotten into them! They are helping me keep my candida under control and are a wonderful alternative to water when I am running around in humid heat! You made me a water kefir addict.

Quoted from passionprincess

Mayflowers Hugs!!!! Thank you for writing about water kefir. If it weren't for your comments, I never would have gotten into them! They are helping me keep my candida under control and are a wonderful alternative to water when I am running around in humid heat! You made me a water kefir addict.

My pleasure. I actually thought original kefir was made from grains. I think it was made from cow's milk.

Mayflowers - I read that from Dom's site, too. It is really fascinating how those "grains" came about. I will post pictures of my kefir bottle cozies later. It is my little "distraction" from studying. I am dreaming up new bottle cozy patterns as we speak.

I'm still waiting (and not very patiently, I might add ) for my 1-gallon kimchi maker to arrive in the mail. I jumped the gun and bought the veggies hoping I could speed up the delivery, but at least turnips and cabbage last longer than other veggies...

I ate some of the fermented turnip concoction I made on the 24th. It was good, too. I just want to be able to make bigger batches. I'm fermenting some garlic, and just tasted a clove, but it definitely needs to ferment for several more weeks.

Quoted from 978I

ate some of the fermented turnip concoction I made on the 24th. It was good, too. I just want to be able to make bigger batches. I'm fermenting some garlic, and just tasted a clove, but it definitely needs to ferment for several more weeks.

Drea, how's your digestion since you've been eating fermented veggies? Is it better? Worse?

I think it's better, actually, though it was good before, elimination-wise. I just love the taste/flavors.

Quoted Text

I'm fermenting some garlic, and just tasted a clove, but it definitely needs to ferment for several more weeks.

Drea,
How long does it usually take to ferment garlic?.  I'm thinking of giving it a try.



Does anyone know how much beet kvass i should be consuming daily to counteract the effects of the antibiotics i just finished?.

BTW, Does everybody use organic veggies when they ferment?.

Thanks!

Quoted from Mickey

Drea,
How long does it usually take to ferment garlic?.  I'm thinking of giving it a try.



Does anyone know how much beet kvass i should be consuming daily to counteract the effects of the antibiotics i just finished?.

BTW, Does everybody use organic veggies when they ferment?.

Thanks!

I started the garlic on 8/24 and it's definitely not done yet, though I did just put the whole cloves in the brine, so it'll take longer than if I'd crushed or sliced it...

Also, I always use organic veggies in my ferments.

I have no experience on the beet kvass, so can't speak to that.

Used my fermented celery and onion to make liver pate instead of using fresh raw onions. It made the pate taste even better! I LOVE fermented veggies!

I'm eating the turnip ferment, but find it has too much ginger root , even for my tastes. I have more turnips, so may start another batch this afternoon. Other than the excess ginger, fermented turnips are my all time favorite.

My 1 cup chopper did not chop my garlic finely enough (had two to three cloves that were almost 3/4 whole!). I stuck it into the bottom of my kimchee hoping that it will ferment by the time I get to it.

Kimchee making is getting easier and easier. Now that I have more jars... I want to try fermenting fruit.

Quoted from Drea

I'm eating the turnip ferment, but find it has too much ginger root , even for my tastes. I have more turnips, so may start another batch this afternoon. Other than the excess ginger, fermented turnips are my all time favorite.

Can you actually taste the difference in the different vegetables? My broccolikraut tastes just like sourkraut made from cabbage to me.

Oh yes! Perhaps it's because broccoli is closer in relation to cabbage, than turnips are to carrots, ginger, and garlic?

I can imagining the taste being similar because of the PROP sensitivity. I think the chemicals are similar... but don't quote me on that. I do not have citations or anything. I just recall reading something about that... I need to go and review it, though.

Yay! My 1-gallon glass kimchee maker came in via Fed Ex tonight! Now I just have to figure out how to use it!

I'm glad I waited to shred the veggies, well not so much about the shredding, but the stuffing! I would hate to have to do that twice!

Drea - Please give us a full review. I am totally looking forward to reading it. SOOOO excited for you!

Well, so far so good...there is a really clear step-by-step instruction on how to use the device on the Internet. I just made red and green sauerkraut. I used the food processor to slice the cabbage, and both cabbages were medium to large, and filled a huge ss stock pot, but by the time the salt took hold, it only filled up the gallon jar a little more than half. Salt, cabbage, and water. I poured water to fill up the jar (I could have used more cabbage, but didn't have any). Now the jar is sitting on a plate in the same space that I use for the water kefir and kombucha.

Thanks to the suggestion by passionprincess, I now use a dry erase marker to mark the glass jars with the date I started each ferment.