EmJo
05-27-2008, 07:46 PM
I'm trying to get away from added salt in my diet, so I'd like to be able to ferment veggies w/o it.
I read in Ann Wigmore's book that one can make salt-free sauerkraut by smashing up the cabbage in a pail until the juice comes out. That's a bit labor-intensive for me. Does anyone just blend some cabbage w/water and mix it w/the rest of the cabbage and ferment it that way? (Is it possible?)
Also, I understand one can ferment veggies using kefir grains, but would the grains eventually go bad if I didn't throw them in milk every so often? I know they won't grow unless they're occasionally used for fermenting milk, and I know they'll get moldy if they just sit around doing nothing. Does anyone here successfully use kefir grains to make seed/nut yogurt and/or fermented veggies?
TIA for answering any of my questions. :)
I read in Ann Wigmore's book that one can make salt-free sauerkraut by smashing up the cabbage in a pail until the juice comes out. That's a bit labor-intensive for me. Does anyone just blend some cabbage w/water and mix it w/the rest of the cabbage and ferment it that way? (Is it possible?)
Also, I understand one can ferment veggies using kefir grains, but would the grains eventually go bad if I didn't throw them in milk every so often? I know they won't grow unless they're occasionally used for fermenting milk, and I know they'll get moldy if they just sit around doing nothing. Does anyone here successfully use kefir grains to make seed/nut yogurt and/or fermented veggies?
TIA for answering any of my questions. :)