Slimy Beets?

[julie rossberg]

Hey, um, I wonder?  I froze some blanched beets and brought them down out of the freezer recently only to leave them sitting in the fridge too long and they spoiled.  When I put them in the chicken bucket, they were all slimy.  Could it be that the fermented beet batch which goes slimy is because the wrong microorganism takes hold?  Not enough salt, perhaps?  Or not enough whey?  That wouldn't explain a chlorine smell, but might a ropy slimy texture.  

Thanks for the advice on the sylmarin.  I was trying to go the route of natural food sources - change my diet, etc. but am pausing to consider that one bottle might be beneficial to kick me into the "good" zone and I can dandelion tea & salad for maintenance.  HUMM.  It's not a nice cup of coffee, but it will do.  Thanks! 

I very much like the saying "good habits are just as easy to establish as bad.  The results are just longer-lasting."  ...or ...what was that?  Well, I am clinging to it.  

On Thu, Jan 27, 2011 at 4:29 PM, <wild-ferment...@googlegroups.com> wrote:

  Today's Topic Summary

Group: http://groups.google.com/group/wild-fermentation/topics

• beetroot smell of chlorine [1 Update]
• Liver help [1 Update]

 Topic: beetroot smell of chlorine

Annemieke <awig...@phonecoop.coop> Jan 27 12:43AM -0800 ^

 
Thanks for your many suggestions/questions! I'll try and answer them
all.
The beet are homegrown and organic, and I use the same seasalt that I
use for everything else. Currently they come from store, but I think
the first batches I did (and they smelled!) must have been more or
less fresh - I don't think the greens were still attached though.
Some of these recipes were not cooked, nor prepared with hot water.
Not all of them called for whey, so it can't be that.
Jay, one or two of the recipes had a very coarse shred as prescribed
by Sally.
Next year I'll try to combine them with other stuff, though not
carrots!
Love, Annemieke.


 

 Topic: Liver help

nanaverm <nan...@yahoo.com> Jan 26 05:32PM -0800 ^

 
Julie-
 
To help your liver, try taking silymarin, or milk thistle extract
(unless you're allergic to daisies or other flowers). It'll help
restore your liver, can't be overdosed on, is inexpensive, and is
available in pill form in the herb section of a drug- or chain-store.
In Europe, if people eat poisonous mushrooms and go to the ER, they
are injected with a silymarin drug and it saves their lives. (Not so
in the US...). Best wishes for health.
 
Good to hear that beets can ferment nicely, without the chlorine
smell.
 
Nance


 

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