Comments on: Follow the Whey to Ginger Carrot Land… http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/ Cooking all 773 recipes from Sally Fallon's Nourishing Traditions cookbook Mon, 26 Jul 2010 00:15:48 -0700 hourly 1 http://wordpress.org/?v=3.0 By: Irene http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-717 Irene Mon, 31 May 2010 22:35:14 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-717 I just tried my first batch... not too impressed. Not sweet, more salty! Perhaps the type of salt is important?? I used Real Salt. I also used a ginger grater (ginger turns to mush). Any thoughts? I just tried my first batch… not too impressed. Not sweet, more salty! Perhaps the type of salt is important?? I used Real Salt. I also used a ginger grater (ginger turns to mush). Any thoughts?

]]> By: jo http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-78 jo Sun, 28 Mar 2010 12:11:44 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-78 Hi i love reading your blog! I am new to the NT way and just received my book in the mail this week after spending many hours reading online articles such as yours. I have been eating my ginger carrots the last two days and was wondering if it is possible to make them using less salt or if this amont of salt is necessary for the fermentation to occur? Also, how do you know if your fermentated vegetable recipes have produced the correct type of probiotics as opposed to other bacteria, as it all tastes kind of weird to begin with!! Thanks for you help and support through your website! Hi
i love reading your blog! I am new to the NT way and just received my book in the mail this week after spending many hours reading online articles such as yours. I have been eating my ginger carrots the last two days and was wondering if it is possible to make them using less salt or if this amont of salt is necessary for the fermentation to occur? Also, how do you know if your fermentated vegetable recipes have produced the correct type of probiotics as opposed to other bacteria, as it all tastes kind of weird to begin with!! Thanks for you help and support through your website!

]]> By: Alexis http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-77 Alexis Tue, 23 Feb 2010 16:27:25 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-77 I've had a batch of these sitting in the fridge for a while and I threw a bunch in with some arugula and parmesean cheese to make an omelette this morning. The sweet tart carrots were AWESOME in an omelette! I’ve had a batch of these sitting in the fridge for a while and I threw a bunch in with some arugula and parmesean cheese to make an omelette this morning. The sweet tart carrots were AWESOME in an omelette!

]]> By: Kim http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-76 Kim Wed, 17 Feb 2010 05:19:02 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-76 Briana, thanks for writing another comment and giving an update. I've been thinking about your problem. I think I'm having the same problem with my ginger carrots!! They were good at first, but now they have an off taste. I think I know why. I'm not sure how you prepared your ginger, but I grated mine with a very fine grater. It was more like the consistency of garlic when you put it through a press. Maybe the tiny pieces of ginger ferment too much with time, and produce alcohol? I remember reading about this with the beet kvass. Sally said not to grate the beets in that recipe but cut them into chunks so that the beets didn't produce alcohol, which is the wrong kind of fermentation. So I think I will make these again, but will maybe put in less ginger and cut into small pieces, more like chopped garlic. Or maybe it's the grated carrot causing the fermentation problem. Maybe I will try to do ginger carrot sticks. If you figure it out let me know! It sounds like you're getting great carrots so that definitely isn't the problem. :) Briana, thanks for writing another comment and giving an update. I’ve been thinking about your problem. I think I’m having the same problem with my ginger carrots!! They were good at first, but now they have an off taste. I think I know why. I’m not sure how you prepared your ginger, but I grated mine with a very fine grater. It was more like the consistency of garlic when you put it through a press. Maybe the tiny pieces of ginger ferment too much with time, and produce alcohol? I remember reading about this with the beet kvass. Sally said not to grate the beets in that recipe but cut them into chunks so that the beets didn’t produce alcohol, which is the wrong kind of fermentation. So I think I will make these again, but will maybe put in less ginger and cut into small pieces, more like chopped garlic. Or maybe it’s the grated carrot causing the fermentation problem. Maybe I will try to do ginger carrot sticks. If you figure it out let me know! It sounds like you’re getting great carrots so that definitely isn’t the problem. :)

]]> By: Briana http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-75 Briana Tue, 16 Feb 2010 04:39:44 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-75 No, not adding water. Just using the juice that comes from the carrots after they are pounded. The carrots are local and organic and the large size. I did talk to AnnMarie and she had told me to use another jar that fit inside and held the carrots down under the liquid. I did that and it seemed to work after that. There was a nice bubbly transition going on that wasn't happening when the carrots were at the top. I did find that the ginger was far too overpowering. They were almost sour when they were all said and done. We will probably end up throwing these away as none of the family (myself included) want to eat them. Any suggestions would be gratefully welcome. :) No, not adding water. Just using the juice that comes from the carrots after they are pounded. The carrots are local and organic and the large size. I did talk to AnnMarie and she had told me to use another jar that fit inside and held the carrots down under the liquid. I did that and it seemed to work after that. There was a nice bubbly transition going on that wasn’t happening when the carrots were at the top. I did find that the ginger was far too overpowering. They were almost sour when they were all said and done. We will probably end up throwing these away as none of the family (myself included) want to eat them. Any suggestions would be gratefully welcome. :)

]]> By: gail http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-74 gail Wed, 10 Feb 2010 06:27:27 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-74 Our local raw milk supplier sent us the link to your blog. I love it! Thanks for doing this; it's very inspiring. I really like the clever titles to your posts also. ;-) Our local raw milk supplier sent us the link to your blog. I love it! Thanks for doing this; it’s very inspiring.

I really like the clever titles to your posts also. ;-)

]]> By: Kim http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-73 Kim Thu, 04 Feb 2010 05:56:52 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-73 Hi Briana... are you adding water? Usually my carrots don't have a ton of liquid in them. Are you using the big, regular carrots or the baby carrots to make the recipe? I have noticed that some carrots are packaged with some water or soaked in it, so that could be causing the problem. I'm sure someone on here has had the same problem though... Hi Briana… are you adding water? Usually my carrots don’t have a ton of liquid in them. Are you using the big, regular carrots or the baby carrots to make the recipe? I have noticed that some carrots are packaged with some water or soaked in it, so that could be causing the problem. I’m sure someone on here has had the same problem though…

]]> By: Briana http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-72 Briana Wed, 03 Feb 2010 00:58:22 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-72 Is there a trick to packing down the carrot/ginger mix? I am having a heck of a time to get it to stay packed at the bottom of the jar. Every time I pull the tool out from packing it, all the carrots come back to the top of the liquid Is there a trick to packing down the carrot/ginger mix? I am having a heck of a time to get it to stay packed at the bottom of the jar. Every time I pull the tool out from packing it, all the carrots come back to the top of the liquid

]]> By: Elaine Claudio http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-71 Elaine Claudio Sun, 31 Jan 2010 20:02:19 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-71 So, how do I make whey? E So, how do I make whey? E

]]> By: Rachel http://theNourishingCook.com/2009/12/follow-the-whey-to-ginger-carrot-land/comment-page-1/#comment-70 Rachel Sun, 31 Jan 2010 00:29:11 +0000 http://thenourishingcook.wordpress.com/?p=52#comment-70 This recipe is really yummy on roast chicken and goes well with Asian stir-fries, too. I even sprinkle it on salads. I go through lots of ginger carrots! This recipe is really yummy on roast chicken and goes well with Asian stir-fries, too. I even sprinkle it on salads. I go through lots of ginger carrots!

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