Apology, was Re: Silver Toxicity - How much is harmful?

June 4, 2002

Heidi, if this keeps up I am going to be stinking up the house

again! LOL

>

> Commercial saurkraut tastes good, but doesn't have any biotics.

I've been wondering about the plain storebought stuff that comes

in a plastic bag around here. Looks live to me, and does not

say pasteurized on the label. Any way I can tell?

Anyway what you have been writing about kimchi sounds like fun,

but I am not sure I can find that special cabbage. How about

regular cabbage? Three days you say? I can handle that.

Any danger of the mason jar or the plastic bag exploding?

Is there a kimchi website or FAQ around so I don't have to bug you?

If it is in Sally's book I can go find it there too...

> You can make it the NT way, in a mason jar, which apparently is

quite popular among non-NT sauerkraut makers. Doesn't take much work.

Sauerkraut takes a long time to " mellow " though (kind of like wine or

beer), so I prefer the kimchi as a condiment. But homemade kimchi is

a lot better than storebought, esp. if you add lots of carrots and

ginger. It's ready in about 2-3 days. I make mine in a plastic bag,

takes about 20 minutes.

>

> I was thinking of getting a crock myself, but there is an issue:

the stuff SMELLS. Any fermented stuff pretty much smells up the house

(beer and wine too! You should smell it around here when a batch is

going). Using a closed container is much, much easier.

And the closed container controls the smell? That is what I

need, cause my wife smells way better than me, I mean she

is a better smeller. No no, I mean she always complains when I

stink up the house!

>

> Kefir is EASY EASY EASY. And you can use pastuerized milk -- ok,

raw is better -- but the bacteria are still there. Kefir seems to

have no odor. I make it in a mason jar, with a piece of cotton

screwed on instead of the lid (to keep the flies etc. out).

I like kefir, and I used to enjoy making yogurt, but I avoid

homogenised milk vigorously. I am into the Xanthine Oxidase

story. If I could get unhomogenised milk of any sort I would

be making yogurt, kefir or both. Anybody on this list clued

into the homogenization issue?

Steve

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