Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 Hi all I was wondering why so much salt in fermenting veggies---and can it be done without salt? Does anyone know? Thanks Bea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 I'm no expert here but when you ferment something it either creates alcohol, vinegar or both. So I'm assuming you're trying to "pickle" something (vinegar) and so I'd just follow the advice or you might wind up in a pickle with some cucumber beer. - Bea Bernhausen health_and_healing ; symphonichealth Monday, May 19, 2008 12:47 PM fermenting veggies Hi all I was wondering why so much salt in fermenting veggies---and can it be done without salt? Does anyone know? Thanks Bea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 What veggies are you trying to ferment? Bill West <coffeemon2002 wrote: I'm no expert here but when you ferment something it either creates alcohol, vinegar or both. So I'm assuming you're trying to "pickle" something (vinegar) and so I'd just follow the advice or you might wind up in a pickle with some cucumber beer. - Bea Bernhausen health_and_healing ; symphonichealth Monday, May 19, 2008 12:47 PM fermenting veggies Hi all I was wondering why so much salt in fermenting veggies---and can it be done without salt? Does anyone know? Thanks Bea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 Well kimchi---so like cabbage and any other that go with that. I have made it before and I love it---but Im not happy about using all that salt. I have high blood pressure.Margo Steele <margo_steele wrote: What veggies are you trying to ferment? Bill West <coffeemon2002 (AT) bellsouth (DOT) net> wrote: I'm no expert here but when you ferment something it either creates alcohol, vinegar or both. So I'm assuming you're trying to "pickle" something (vinegar) and so I'd just follow the advice or you might wind up in a pickle with some cucumber beer. - Bea Bernhausen health_and_healing ; symphonichealth Monday, May 19, 2008 12:47 PM fermenting veggies Hi all I was wondering why so much salt in fermenting veggies---and can it be done without salt? Does anyone know? Thanks Bea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2008 Report Share Posted May 20, 2008 If you use whey, you can lactoferment your veggies and you don't have to use as much salt. Also, make sure you are using unrefined sea salt and not table salt. I have lactofermented carrots and cabbage following the recipes in " Nourishing Traditions " by Sally Fallon and they turned out great! , Bea Bernhausen <beabernhausen wrote: > > Well kimchi---so like cabbage and any other that go with that. I have made it before and I love it---but Im not happy about using all that salt. I have high blood pressure. > > Margo Steele <margo_steele wrote: What veggies are you trying to ferment? > > Bill West <coffeemon2002 wrote: I'm no expert here but when you ferment something it either creates alcohol, vinegar or both. So I'm assuming you're trying to " pickle " something (vinegar) and so I'd just follow the advice or you might wind up in a pickle with some cucumber beer. > - > Bea Bernhausen > health_and_healing ; symphonichealth > Monday, May 19, 2008 12:47 PM > fermenting veggies > > > Hi all > I was wondering why so much salt in fermenting veggies---and can it be done without salt? Does anyone know? > > Thanks > Bea > Quote Link to comment Share on other sites More sharing options...
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