Subject was: Apology, was saurkraut/lactofermented

[Guest guest]

>Hmmm. Fermented veggies. At different times I tried eating

commercial saurkraut, which may have helped some but perhaps

I didn't stick with it very long. The thing about candida is

that if any spores persist anywhere in the body then they are

>waiting for that next M & M...

Commercial Krauts are usually canned/heated in some way killing more of the

beneficial bacteria.

And yep, candida is a bugger once it gets the upper hand.

>The idea of making

saurkraut appeals to me but the first time is the hardest.

You know how that goes. Find a place for the crock. Find

a crock, etc. I already have 25 pounds of rock salt so who

knows, the magic day may come. Subscribing to this list

>is helping push me onward. Thanks to you all btw.

I've recently made a batch, but this time used almost no salt! And it was the

best I've ever made too. What I did was use whey left over from making cottage

cheese, but any whey will do even that from strained plain yogurt. The whey from

cottage cheese (as long as you haven't over heated it) is full of bacteria and

there is usually a lot of it. What I've been told is salt is used to prevent

certain bacteria to grow and yet remain neutral or even encourage the good

bacteria. Well, the good bacteria is lactobacteria and so if whey is added

(inoculated) then salt is only for taste. This time I did put it in a crock with

an upside down plate over it and on top of that a bowl with water. On the

morning of the 5th day the cabbage had a strong kraut smell and was

ready to cook with sausage.

I do believe rock salt would not be the salt to use. A canning salt would be

much better as rock salt would have unwanted minerals in it. Also you don't need

to use a crock. I've made it in one gallon zip lock bags before and canning jars

too.

Oh, and cottage cheese is really, really easy!

>Anyway I am sure all of the lactofermented stuff helps. If

I could ever get my hands on some raw milk, ooh boy, but

nobody sells it here that I have found yet. Raw goats milk

would be even better! Dream on...

>Steve

For starters use the store milk. As much as I love my raw milk for me it was the

eating of cultured milk that really tipped the scales in my favor against

candida. Milk, cutting out the extra carbs/sugars, sunshine and exercise

together that cures it. Also, baking soda bathes and a salve out of baking soda

and lard and held in place with a band aid.

Do dream and ask and often it is given.

Rondi

Rondi

[Guest guest]

>I did put it in a crock with an upside down plate over it and on top of

that a bowl >with water. On the morning of the 5th day the cabbage had a

strong kraut smell and >was

> ready to cook with sausage.

Rondi,

If you cook the sourkraut you kill off the desirable microflora. Maybe you

didn't mean that.

Peace,

Kris , gardening in northwest Ohio