Comments on: Cultured Salsa http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html Nourishing. Satisfying. Gourmet. Mon, 15 Mar 2010 19:30:52 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Karen http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-19033 Karen Mon, 21 Sep 2009 19:31:14 +0000 http://66.147.242.94/~thenouri/?p=123#comment-19033 Hello there! I recently made this recipe for cultured salsa and it turned out too saltly for me! I can hardly eat it. In this case can i just add some more tomatoes, jalepinos, etc. to the jars and let it set out a little or more, or just leave the newer veggies "fresh" or not fermented? Thanks for the help! Hello there! I recently made this recipe for cultured salsa and it turned out too saltly for me! I can hardly eat it. In this case can i just add some more tomatoes, jalepinos, etc. to the jars and let it set out a little or more, or just leave the newer veggies “fresh” or not fermented? Thanks for the help!

]]> By: Marg http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-18901 Marg Sat, 19 Sep 2009 14:39:53 +0000 http://66.147.242.94/~thenouri/?p=123#comment-18901 I can't believe how simple it is! I'll definitely be trying this. Thank you! (and my hubby thanks you. ;) ) I can’t believe how simple it is! I’ll definitely be trying this. Thank you! (and my hubby thanks you. ;) )

]]> By: Kim http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-17304 Kim Thu, 27 Aug 2009 19:20:43 +0000 http://66.147.242.94/~thenouri/?p=123#comment-17304 I thought lacto-fermentation referred to the lactic acid that is given off during fermentation (whether you use whey or salt) and not to the use of whey in the fermentation process? I thought lacto-fermentation referred to the lactic acid that is given off during fermentation (whether you use whey or salt) and not to the use of whey in the fermentation process?

]]> By: Lizzzzzzzz http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-4792 Lizzzzzzzz Thu, 19 Feb 2009 17:02:54 +0000 http://66.147.242.94/~thenouri/?p=123#comment-4792 Wow, when I was a kid, my parents had the three-bite rule. You're letting your kids off easy with the one-bite rule. However, my parents mostly gave up on healthy eating, and we ate a lot of take out by the time I was in my teens, so maybe for parents frustration factor, one bite is better. Wow, when I was a kid, my parents had the three-bite rule. You’re letting your kids off easy with the one-bite rule. However, my parents mostly gave up on healthy eating, and we ate a lot of take out by the time I was in my teens, so maybe for parents frustration factor, one bite is better.

]]> By: Kimi Harris http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-850 Kimi Harris Sun, 07 Sep 2008 05:10:00 +0000 http://66.147.242.94/~thenouri/?p=123#comment-850 Karen, <br/> It should be fine after the two days to eat them. :-) I hope that it turns out well for you! It is one of our favorite cultured foods to have. <br/>I will try to share more about cultured foods in the future. <br/>Kimi Karen,
It should be fine after the two days to eat them. :-) I hope that it turns out well for you! It is one of our favorite cultured foods to have.
I will try to share more about cultured foods in the future.
Kimi

]]> By: Karen http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-844 Karen Fri, 05 Sep 2008 21:55:00 +0000 http://66.147.242.94/~thenouri/?p=123#comment-844 I just made a batch of the salsa today and used the culture packets from Body Ecology. I only had a few quart size jars so I had to use the pints jars. I got 5 quarts and 15 pints! I can't wait to try them. You say we only have to wait about 2 days to open one and eat it?<br/>Thanks for sharing about culturing veggies. I am new to this but so willing to learn. You can share with us more of the veggies you culture. I love your ideas!<br/>Thanks so much I just made a batch of the salsa today and used the culture packets from Body Ecology. I only had a few quart size jars so I had to use the pints jars. I got 5 quarts and 15 pints! I can’t wait to try them. You say we only have to wait about 2 days to open one and eat it?
Thanks for sharing about culturing veggies. I am new to this but so willing to learn. You can share with us more of the veggies you culture. I love your ideas!
Thanks so much

]]> By: Donna http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-827 Donna Fri, 05 Sep 2008 08:15:00 +0000 http://66.147.242.94/~thenouri/?p=123#comment-827 Thanks Kimi,<br/>I will look at the B.E. site.<br/><br/>I do the one bite rule, so I'll just keep trying. :-)<br/><br/>You've given me some great things to think about, like going soft without salt.<br/><br/>I do want to try cabbage...I'm waiting on my garden. I might can get that one over better with the kids, as they have eaten it from a can before.<br/><br/>Have U tried the Rejuvelac?? I love it!! <br/><br/>I made the ginger ale too, but it's very salty so you must have a no sodium mix if you want bubbles, otherwise the salt will choke you with a regular soda/seltzer! Thanks Kimi,
I will look at the B.E. site.

I do the one bite rule, so I’ll just keep trying. :-)

You’ve given me some great things to think about, like going soft without salt.

I do want to try cabbage…I’m waiting on my garden. I might can get that one over better with the kids, as they have eaten it from a can before.

Have U tried the Rejuvelac?? I love it!!

I made the ginger ale too, but it’s very salty so you must have a no sodium mix if you want bubbles, otherwise the salt will choke you with a regular soda/seltzer!

]]> By: Stephanie @ Keeper of the Home http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-826 Stephanie @ Keeper of the Home Thu, 04 Sep 2008 22:51:00 +0000 http://66.147.242.94/~thenouri/?p=123#comment-826 This is great! I love, love, love making my homemade salsa, but it never lasts long enough. With my tomatoes coming ripe any day now, I will definitely be making some of this. Thanks! This is great! I love, love, love making my homemade salsa, but it never lasts long enough. With my tomatoes coming ripe any day now, I will definitely be making some of this. Thanks!

]]> By: Watercolor http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-818 Watercolor Wed, 03 Sep 2008 16:12:00 +0000 http://66.147.242.94/~thenouri/?p=123#comment-818 Cool. Thanks!! Cool. Thanks!!

]]> By: Kimi Harris http://www.thenourishinggourmet.com/2008/09/cultered-or-lacto-fermented-salsa.html/comment-page-1#comment-817 Kimi Harris Wed, 03 Sep 2008 15:28:00 +0000 http://66.147.242.94/~thenouri/?p=123#comment-817 Donna, <br/> I agree that using just salt can be quite salty. It is actually possible to culture without so much salt. In The Body Ecology Diet, she cultures without any salt. You can check our her website, thebodyecology.com. I think she may have some recipes on there. But it will get soggier pretty fast without the salt. <br/><br/>As far as kid friendly foods, I don't have much advice there because I think it's partly just getting them used to it. You could also do the one bite rule until they get used to the taste. My toddler loves the sauerkraut, which I make using the method outlined in Wild Fermentation (he also has his sauerkraut recipe on his website, do a google search for it, if interested). <br/>As far as your cukes, they do get soft fairy fast. The secret is supposed to be putting a small piece of peeled horseradish in each jar. That is supposed to help keep them firm. It seemed to help mine stay fairly crisp! :-)<br/>Hope that helps!~ <br/><br/>Oh, and one more thing, everyone seems to like the carrot recipe, but I have never gotten mine to turn out right! Maybe I just don't like gingered carrots, lol. :-) Donna,
I agree that using just salt can be quite salty. It is actually possible to culture without so much salt. In The Body Ecology Diet, she cultures without any salt. You can check our her website, thebodyecology.com. I think she may have some recipes on there. But it will get soggier pretty fast without the salt.

As far as kid friendly foods, I don’t have much advice there because I think it’s partly just getting them used to it. You could also do the one bite rule until they get used to the taste. My toddler loves the sauerkraut, which I make using the method outlined in Wild Fermentation (he also has his sauerkraut recipe on his website, do a google search for it, if interested).
As far as your cukes, they do get soft fairy fast. The secret is supposed to be putting a small piece of peeled horseradish in each jar. That is supposed to help keep them firm. It seemed to help mine stay fairly crisp! :-)
Hope that helps!~

Oh, and one more thing, everyone seems to like the carrot recipe, but I have never gotten mine to turn out right! Maybe I just don’t like gingered carrots, lol. :-)

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