tag:blogger.com,1999:blog-3068230522284074298.post3074517972026410219..comments2024-03-14T03:15:56.296-05:00Comments on CakeWalk: More on the Lacto-Fermenting Addiction.rcakewalkhttp://www.blogger.com/profile/13646758033700076277noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3068230522284074298.post-77132723391521073832012-08-14T02:33:24.882-05:002012-08-14T02:33:24.882-05:00Thanks for the recipe! I've just placed mine ...Thanks for the recipe! I've just placed mine on the counter and will wait patiently for the three days. I snuck some onto a tortilla chip before adding the whey and it was already good!Evan McGinnishttps://www.blogger.com/profile/09266596683733060149noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-3442160633844220222010-09-17T16:46:20.918-05:002010-09-17T16:46:20.918-05:00Love ferments. I've done a fair share now of k...Love ferments. I've done a fair share now of kraut, kimchi, and relish with typical cabbage, root veggies but want to step it up to more of the salsas and fruits. Fallon says to have a small amount of fermented food at every meal to aid digestion. It's addicting for sure!Neil F.http://neznarf.com/neilnoreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-47727492303871265902010-09-16T16:57:14.921-05:002010-09-16T16:57:14.921-05:00I've made a lot of sauerkraut and want to try ...I've made a lot of sauerkraut and want to try kimchi this year, but this is the first time I've heard of fermented salsa. It sounds fantastic. I'll definitely try it as soon as our tomatoes are ripe. BTW, keep those lids a little looser so the gasses can escape to prevent your jars from exploding on the counter (on in the fridge). I keep my jars in a dish or on a plate to catch any juices that ooze out with the fermentation.Unknownhttps://www.blogger.com/profile/03182893399676303549noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-83901132454917568222010-09-16T16:51:53.877-05:002010-09-16T16:51:53.877-05:00Fruit has so much sugar you have to add a big dose...Fruit has so much sugar you have to add a big dose of lactobacillus (from the whey) or it will rot before the native fermenters can take over. Conditions are just too good for the rotting bacteria unless you change the conditions with the acid in the whey and overwhelm them with the lactobacillus from the whey.Unknownhttps://www.blogger.com/profile/03182893399676303549noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-54666292513221376022010-09-16T14:00:47.306-05:002010-09-16T14:00:47.306-05:00Thank you, Kevin! That makes perfect sense. Fall...Thank you, Kevin! That makes perfect sense. Fallon also says that to lacto-ferment fruit, you must include whey - any thoughts on that?rcakewalkhttps://www.blogger.com/profile/13646758033700076277noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-50611061804621397412010-09-16T12:53:38.341-05:002010-09-16T12:53:38.341-05:00The reason for the extra salt in the vegan recipe ...The reason for the extra salt in the vegan recipe is because without the whey to add a big does of probiotic bacteria, you have to wait longer for the natural bacteria on the veggies to take over. The extra salt keeps the harmful bacteria at bay long enough for the good bacteria grow to be the dominant culture. The reason these don't spoil is the combination of salt and the acids produced by the fermentation process. The probiotic bacteria can handle the acid but harmful bacteria can't.Unknownhttps://www.blogger.com/profile/03182893399676303549noreply@blogger.comtag:blogger.com,1999:blog-3068230522284074298.post-26692517853723205092010-09-13T14:55:48.289-05:002010-09-13T14:55:48.289-05:00You beat me to it! I've been meaning to do fe...You beat me to it! I've been meaning to do fermented salsa all summer long, but have somehow neglected to do it.<br /><br />Now that I've read all about your adventures, I have even more motivation to get it done!Lohttps://www.blogger.com/profile/02627131190832189839noreply@blogger.com