Terri HarpLady

Oooh, you have a Vitamix too. Isn’t it like the most amazing thing ever? I love mine. That’s so cool that you cultured kraut. I just started 3 cultures yesterday. I did a carrot/cumin/ginger combo, an apple/cinnamon, and a cauliflower/cayenne/cumin/turmeric combo. Sauerkraut is on my list next.

Stacy, I have every appliance you could ever want: Vitamix, Champion juicer, excaliber dehydrator, and the list goes on. I’m a fan of slow foods, so I make all kinds of cultured veggies & live off them sometimes. My latest kraut, ‘dilled coleslaw kraut’ just went in the frig today (after a month on the counter) & it is awesome. I’m thinking my next projects will be gingered carrots, some kind of daikon pickle (I still have daikon from this year’s garden), & I want to do a kraut that is more south american style I think…with cilantro, cumin & I’m not sure what else yet…

Sounds like we both have some stocked kitchens. I have a rincon dehydrator and a breville juicer. I love my juicer but I would like to get a masticating juicer at some point but they are crazy expensive. Sounds like you have some awesome projects lined up.

your cauliflower project sounds intriguing!

Thanks, I can’t wait to taste it (in 45ish days). Hahaha. I love your idea for a South American kraut. I bet that would be delicious.

Questions:
How long do you let the apple cinnamon culture for?
Does it get alcoholic?
I did one with apples, cabbage, cinnamon stick, ginger, cranberries, & OJ (& maybe some other stuff, LOL). I’m still not sure how I feel about it…

On the juicer topic, although I’ve had the champion forever (literally), most of the time I just throw things in the vitamix. It’s SO much easier, & I get to drink whole carrot (or whatever I’m juicing).

I’m still not totally sure what I’ll put in the S.Am. Kraut…green cabbage, onion, garlic, cilantro, cumin seed, chilis, I have a key lime tree in my sunroom that’s loaded, so I may slice a few of those really thin & toss them in there…

The apple cinnamon I’m fermenting is 1-2 weeks out of fridge (depending on when bubbles stop), 1 week in fridge. Nope, shouldn’t be alcoholic. I’m using a 2% salinity for these guys. That apples combo sounds interesting. Was it sour?

I wish I could always use the vitamix it is sooo easy to clean but unfortunately the hubby doesn’t like the texture. I’m getting close to doing my winter 2 week raw thing that I do, so I imagine I will be making lots of green smoothies.

Wow, it sounds like the SA kraut is going to be killer. Mmmm, I bet chillies would be good. My friend made something similar-ish and brought it to our fermenting party (ok, so its not a party but some girls getting together fermenting stuff and drinking wine) last night. It was a latin kimchi as she called it but had some similar ingredients and a chilli pepper which really was fantastic.

I used to be a raw vegan, & practically lived on green smoothies & cultured veggies, LOL.

The cranberry stuff is interesting…pretty intense really, the first bite is always a little off-putting for me, as the berries give it a little bit of a wine aroma, but once I chew it a few times that goes away & I taste the ginger & cinnamon. If I did it again, I’d age it for less time. I had planned on a week, & tasted it then & it was interesting, but then I got sidetracked & “oops” 5 more days had gone by. It is fairly sour. I’d probably add more apple too. I’m not really sure that I’ll make it again though.

We should start our own FB “Cultures are us” page!

I’ve done raw for a month but after that I crave warm food. Though I usually will do partial raw for much longer after my initial full on raw cleanse.

The cranberry stuff certainly sounds intriguing.

Hahaha Cultures R Us. I love it. I would definitely join that.