Sauerkraut ? and an intro

[Guest guest]

Hi,

I am new here. I found Bee's site reading her article at Nourished

Magazine " down under " . I had been looking for a good candida group to

join and was so happy to find you because you follow the teachings of

Sally Fallon and Enig. I have been following their program for

almost 4 years now and have their two books.

I have been overcoming severe CFS for over 12 years. My friends were

tired of hearing me talk about how I felt and what " remedy " I was

trying out. This led me to realize there were people out there who

would love to hear these conversations and even desperate to hear them.

So I started a website to share what I had learned.

I am already learning even more here now. I have become convinced

(mostly because I started faithfully watching " know the cause " , with

Doug Kaufmann) that everyone whatever they have should eat the

anti-candida way if they are in any kind of ill-health.

So on to my big question about sauerkraut.

My understanding of traditional sauerkraut is that it takes at least

3-6 weeks to ferment, depending on the temperature, unless you add

whey to jump-start it. Then it takes 3 days. So how do you know it

is fully fermented after 3 days?

I am very happy to have find you, many more people will be helped as I

become more educated about Candida.

Louise

http://www.cure-my-fatigue.com/

[Guest guest]

>

> Hi,

> I am new here. I found Bee's site reading her article at Nourished

> Magazine " down under " . I had been looking for a good candida group

to join and was so happy to find you because you follow the teachings

of Sally Fallon and Enig. I have been following their program

for almost 4 years now and have their two books.

+++Hi Louise. Welcome to our group! That's wonderful you have such

a good grounding from the Weston A. Price Foundation.

>

> I have been overcoming severe CFS for over 12 years. My friends

were tired of hearing me talk about how I felt and what " remedy " I was

> trying out. This led me to realize there were people out there who

> would love to hear these conversations and even desperate to hear

them. So I started a website to share what I had learned.

>

> I am already learning even more here now. I have become convinced

> (mostly because I started faithfully watching " know the cause " , with

> Doug Kaufmann) that everyone whatever they have should eat the

> anti-candida way if they are in any kind of ill-health.

>

> So on to my big question about sauerkraut.

>

> My understanding of traditional sauerkraut is that it takes at least

> 3-6 weeks to ferment, depending on the temperature, unless you add

> whey to jump-start it. Then it takes 3 days. So how do you know it

> is fully fermented after 3 days?

+++Cabbage ferment quite fine in 3 days, like kimchi does, and like

the cabbage rejuvelac. The length of fermentation is dependent upon

individual tastes, since the longer it ferments the stronger taste it

acquires.

Bee