Originally Posted by tayndrewsmama
Good to know I didn't do anything wrong, but now, I too, have a jar to figure out what to do with as well!
Great...I just started my first batch of ginger carrots yesterday. Ah well. At first I thought about rinsing them, but that would defeat the purpose of fermentation. What about making a second batch with minimal salt and once they're both in the refridgeration mode, combining them? That way the amount of salt would be diminished between the two of them.
And for those who didn't read my post about the pickled garlic recipe...do you roast your garlic or do it raw? I followed the directions and just ended up with 12 heads of roasted garlic instead of the heads opening. Does the garlic need to be heated before starting the pickling phase, or can I just start it all raw?
The kids and I came home after 3 weeks with my folks. While up there, we had access to raw milk. I made butter and enjoyed the unprocessed buttermilk. Came back here though, and got busy on the stock-making and getting my kefir grains going again. Here's crossed fingers for those ginger carrots!
gardenmommy: good wishes on your 40 days!!! A woman in our church did that this summer and felt wonderful by the end of it.
sheri: glad you're here! I'm slowly gearing up on the NT journey too. Also, I don't know about grain mills, but I use my VitaMix to grind wheatberries and it works great. DH and I like it because it can do so much more than just grind the wheat, that it seemed like a better investment to us than buying a grain mill.