So I made ginger carrots two days ago, following the NT dairy free recipe (so that I can eat it with meat). I made them in a mason jar, and put the lid on (per NT). I can't wait to try them, but I'm a bit nervous, since I haven't had many l-f veggies or fruits, and those I have I haven't liked, but I really want to like them. Sounds like they'll probably be too salty, we'll see how they come out.
I really really want to make some pickles, but its not at all cucumber season so I'll have to wait until next year I suppose. *sighs* I am definitely planning on making a ton of pickles, since I could eat them all day long.
I tried the Ginger Beer recipe in NT this summer, and it turned out strange. I made the ginger bug, and it in itself tasted pretty good, and then I did the thing with lots more water, sugar, and lemon juice, and then putting it in hermetically sealing glass bottles, since that's what I had. It ended up tasting like slightly sparkling, sweet lemonade. Any advice from anyone who made this successfully?
I really want to try the NT ketchup, but my sis is a vegetarian, and hates it when we make the house smell like meat or fish. Makes it hard to make broths, but sometimes I just insist she deal with it, and open the kitchen windows. Did the fish sauce smell your kitchen up for a while?
I'm quite excited about venturing into fermented veggies, as pretty much the only fermented foods I've done is sourdough starter. I had one I really liked, and made some decent bread with it, however I killed it during my miserable stint in a college dorm (yes its hard to do, but it wouldn't recover after a month or so of not feeding it), so I'm on my second starter. I really can't wait to try pickles out next summer lol. (Can you tell I'm craving them a bit