Comments on: Garden-Style Cultured Vegetables with Dill http://wholesomegoodness.net/2008/06/12/garden-style-cultured-vegetables-with-dill/ Mon, 13 Jul 2009 04:39:59 +0000 http://wordpress.com/ hourly 1 By: pennythoughts http://wholesomegoodness.net/2008/06/12/garden-style-cultured-vegetables-with-dill/#comment-772 pennythoughts Wed, 13 Aug 2008 22:02:24 +0000 http://pennythoughts.wordpress.com/?p=218#comment-772 deborah40, Hi there! Here's the deal with salt and fermentation: it's actually used to inhibit the growth of bad bacteria so that the good bacteria has enough time to get a head start. But when you're inoculating your veggies up front with whey or a culture starter, salt really isn't necessary. In fact, there seems to be some evidence that salt can inhibit the growth of even the good bacteria. Donna Gates of Body Ecology recommends not using salt for that reason. You should definitely be fine leaving it out. For more on reasons not to use salt, check out this link: http://www.bodyecology.com/06/12/21/using_salt_to_ferment_foods.php Thank so much for reading. I hope this information helps! Alison deborah40,

Hi there! Here’s the deal with salt and fermentation: it’s actually used to inhibit the growth of bad bacteria so that the good bacteria has enough time to get a head start. But when you’re inoculating your veggies up front with whey or a culture starter, salt really isn’t necessary. In fact, there seems to be some evidence that salt can inhibit the growth of even the good bacteria. Donna Gates of Body Ecology recommends not using salt for that reason. You should definitely be fine leaving it out.

For more on reasons not to use salt, check out this link: http://www.bodyecology.com/06/12/21/using_salt_to_ferment_foods.php

Thank so much for reading. I hope this information helps!

Alison

]]> By: deborah40 http://wholesomegoodness.net/2008/06/12/garden-style-cultured-vegetables-with-dill/#comment-769 deborah40 Wed, 13 Aug 2008 20:05:56 +0000 http://pennythoughts.wordpress.com/?p=218#comment-769 I have a quick question. I tried a recipe similar but with 1 TBSP salt in addition to 4 TBSP whey for a quart full. I tested it and the salt is sooo overpowering. I thought salt was important for fermentation but would be so happy if I could leave it out! What are your thoughts? Thanks!! I have a quick question. I tried a recipe similar but with 1 TBSP salt in addition to 4 TBSP whey for a quart full. I tested it and the salt is sooo overpowering. I thought salt was important for fermentation but would be so happy if I could leave it out! What are your thoughts? Thanks!!

]]> By: Marjorie http://wholesomegoodness.net/2008/06/12/garden-style-cultured-vegetables-with-dill/#comment-563 Marjorie Fri, 13 Jun 2008 23:21:08 +0000 http://pennythoughts.wordpress.com/?p=218#comment-563 Since I had the BED I used it in both batches. I could have used the whey in the BED recipe since I know how it tastes. I am tired of chopping! I only have a mini food processor, so it took some time to get that all done. Madeline helped with peeling carrots and the beets. I guess I will be able to give you a report in 5-7 days. Since I had the BED I used it in both batches. I could have used the whey in the BED recipe since I know how it tastes.

I am tired of chopping! I only have a mini food processor, so it took some time to get that all done. Madeline helped with peeling carrots and the beets. I guess I will be able to give you a report in 5-7 days.

]]> By: pennythoughts http://wholesomegoodness.net/2008/06/12/garden-style-cultured-vegetables-with-dill/#comment-552 pennythoughts Fri, 13 Jun 2008 15:58:02 +0000 http://pennythoughts.wordpress.com/?p=218#comment-552 I highly recommend the marinara one! It's so good. I wish I could take credit for that recipe. :-) As to the starter you use, it's totally a matter of personal preference. If it were me, I'd try the BED culture in one batch and whey in the other, just so you can compare the two. I did that the last time I made cultured veggies, except that I put BED culture in one half and InnergyBiotic in the other half. It's cool to try them side-by-side. The InnergyBiotic is a little milder tasting and *much* more bubbly. In the future, I'll probably rotate batches. One batch with BED, the next batch with whey, and the next batch with InnergyBiotic. That way I'll get a wider spectrum of bacteria. I've also read that you can use the extra liquid from a completed batch of veggies as a starter for the next batch, provided you don't wait too long between batches. I've never done that myself, but I plan to try it today or tomorrow. I've got some more vegetables lying around that I don't want to go to waste, so I'm going to ferment them. Since I don't have a lot of them, though, I don't want to use up another BED culture packet, and I don't have any more InnergyBiotic. I highly recommend the marinara one! It’s so good. I wish I could take credit for that recipe. :-)

As to the starter you use, it’s totally a matter of personal preference. If it were me, I’d try the BED culture in one batch and whey in the other, just so you can compare the two. I did that the last time I made cultured veggies, except that I put BED culture in one half and InnergyBiotic in the other half. It’s cool to try them side-by-side. The InnergyBiotic is a little milder tasting and *much* more bubbly.

In the future, I’ll probably rotate batches. One batch with BED, the next batch with whey, and the next batch with InnergyBiotic. That way I’ll get a wider spectrum of bacteria.

I’ve also read that you can use the extra liquid from a completed batch of veggies as a starter for the next batch, provided you don’t wait too long between batches. I’ve never done that myself, but I plan to try it today or tomorrow. I’ve got some more vegetables lying around that I don’t want to go to waste, so I’m going to ferment them. Since I don’t have a lot of them, though, I don’t want to use up another BED culture packet, and I don’t have any more InnergyBiotic.

]]> By: Marjorie http://wholesomegoodness.net/2008/06/12/garden-style-cultured-vegetables-with-dill/#comment-551 Marjorie Fri, 13 Jun 2008 15:03:58 +0000 http://pennythoughts.wordpress.com/?p=218#comment-551 I am getting veggies this weekend to prepare some cultured veggies. I too have made Version #2 from BED. We liked that, but it was a little too gingery and not enough garlic. I will modify that one to our tastes. I also plan on making the marinara style. I know my daughter and I will like that one. I do still have some BED culture, but I also have an abundance of fresh whey from my goat's milk yogurt. Should I try culture in one batch and whey in the other or same in both? I will have whey on hand, until my goat's milk run out for the winter.... I am getting veggies this weekend to prepare some cultured veggies. I too have made Version #2 from BED. We liked that, but it was a little too gingery and not enough garlic. I will modify that one to our tastes. I also plan on making the marinara style. I know my daughter and I will like that one.

I do still have some BED culture, but I also have an abundance of fresh whey from my goat’s milk yogurt. Should I try culture in one batch and whey in the other or same in both?
I will have whey on hand, until my goat’s milk run out for the winter….

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