Comments for My Fermented Foods

Comment on How to Make Tepache [Fermented Pineapple] by cindy3539

cindy3539 — Mon, 05 Feb 2024 00:54:14 +0000

unfortunately, i made my tepache before reading your article. no one told me about the white foam and i didn’t know what it was (mold?) so i threw the tepache out. ☹

Comment on Clabbered Milk Recipe by Ahmad

Ahmad — Sat, 13 Jan 2024 12:24:11 +0000

Excellent simple and clear.

Comment on How to Second Ferment and Flavor Milk Kefir by Sandra Lindemann Summers

Sandra Lindemann Summers — Sat, 15 Jul 2023 12:23:27 +0000

Sadly, most health professionals have no training in nutrition. My doctor knows nothing about the benefits of fermented foods like kefir, let alone recommending serving sizes.

Comment on How to Second Ferment and Flavor Milk Kefir by Bailey

Bailey — Sat, 24 Jun 2023 13:39:26 +0000

Thank you so much for writing this great article! Well written. I’m excited to try out new flavors and more benefits!

Comment on 18 Types of Cheese You Should Know About by lou warren

lou warren — Fri, 23 Jun 2023 16:09:33 +0000

seeking variety in ferminted foods as a mechanism for a healthy circulatory system/arteries.

Comment on Clabbered Milk Recipe by Marian

Marian — Sun, 18 Jun 2023 17:04:48 +0000

Great information! Getting back to how foods were prepared in the past is so important for eating healthy. Thank you.!

Comment on Squeaky Cheese Curds Recipe by Irina

Irina — Mon, 27 Mar 2023 05:35:24 +0000

Great recipe; perfect squeakers!

Comment on Brine Calculator – Brine Salt to Water Ratio by Freyda Black

Freyda Black — Sat, 20 Aug 2022 19:10:44 +0000

I found a recipe for brine pickled purslane that gives salt in volume form. Unfortunately, my research on weight of salt equivalents gives various values for the weight of even plain table salt, which crystal size I assume is the same as canning salt. One source says 12 g / Tbsp while another gives 18 g! that is a huge difference. Since you do not have purslane, or some other unusual vegetables listed in your excellent reference here, I have two requests:
1. could you tell me what % brine is best for purslane STEMS
2. could you give your opinion on what weight to use per Tbsp in recipes giving volume measurements of salt. Thank you! With all the work required to prepare such veggies (2 hours to strip almost 200g of purslane stems), it would be disappointing to use the wrong brine %age.)

Comment on How to Second Ferment and Flavor Milk Kefir by Gigi Mitts

Gigi Mitts — Wed, 12 Jan 2022 21:45:44 +0000

In reply to Liz. Like every other food, kefir should be consumed in moderation hence recommended daily intake is a cup per day. I totally agree, it's so delicious and can be hard to resist not to have more :-) It's worth checking with your health professional and getting their opinion.

Comment on Brine Calculator – Brine Salt to Water Ratio by Gigi Mitts

Gigi Mitts — Wed, 12 Jan 2022 21:38:51 +0000

In reply to Joanne. Thanks Joanne for stopping by:-) I would not recommend reusing the brine due to acidity level changes once it's been absorbed by pickles and especially if the brine is cloudy.