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cultured veggies question  

post #1 of 7
4/7/08 at 10:31pm
Thread Starter 
Last Friday, I put shredded cabbage, carrots, ginger, and garlic into one of those jars with a clamp and rubber seal. (The recipe said to blend about a cup of it in a blender with water to make a brine, then add it to the rest of the original mixture and seal it up in the jar at room temp. for at least 3 days.) On the second day, it began to leak a bubbly liquid - a lot of it. I had left over an inch of space at the top, so I guess the seal wasn't tight enough. I left it out anyway until this morning (Monday) when I put it in the fridge. Will this batch be ok to eat? thanks!
post #2 of 7
4/7/08 at 10:46pm
Did you put salt in it?
post #3 of 7
4/7/08 at 11:03pm
Thread Starter 
No salt - this recipe didn't call for it. (Body Ecology recipe)
post #4 of 7
4/7/08 at 11:58pm
I've only made sauerkraut and in my experience there's always quite a bit of brine that comes by itself on the second and third day. So much so that I often have my sauerkraut jar in a bowl to catch it so it doesn't run down the counter.
post #5 of 7
4/8/08 at 12:04am
I'd try tasting a very small amount- like a teaspoonfull- and see how it tastes and how your body reacts to it. If it tastes good and doesn't hurt your GI system, then it should be safe to eat in normal quantities.
post #6 of 7
4/8/08 at 12:36am
Thread Starter 
So I went ahead just now and tried it - yum! Hopefully it's as good as it tastes. Dh is a bit afraid of it though! lol.
post #7 of 7
4/8/08 at 10:17am
I always use salt so my comment might not apply. Sorry about that.

I love it when I freak family members with my food choices... hee hee
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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › cultured veggies question