Guest guest Posted September 19, 2002 Report Share Posted September 19, 2002 Hi Everyone, I'm back to NT again. Some of you might remember me.. I'm a mother of 7, going on 8 now, who had been all-raw but then tried NT for 6 months but exasperated with recurring health problems in just about every member of the family returned to all-raw. Well, then I became pregnant again and couldn't stomach raw proteins like sprouts and wild greens and got sick to death of raw cheese so came back to a little NT-type cooked food. I'm finding that this time the family is doing MUCH better and I'm strongly suspecting it's because we've been limiting our carbs to 1 or occasionally 2 servings a day. I remember some of you on the list talked about this working for you. We also have only 1 cooked meal a day. Anyway, the main reason I came back on was to encourage anyone who has had problems with pickles and lacto-fermented stuff like I had. I was so ready to give up because everything I was trying was getting gushy and a septic system smell. I can't tell you how much stuff I threw out this summer and was just ready to quit when I finally tried boiling my water & salt first. It worked!!! I just made the BEST pickles in the world. Here's the recipe if anyone wants to try them: It makes 2 gallons: 4 qts. water 1 c. raw cider vinegar 1/2 c. unrefined sea salt 8 lg. heads of dill 4-8 cloves garlic, washed & chopped 12-24 grape leaves Boil water & salt & let cool. Place a bed of grape leaves at bottom of jars. Put whole well-washed with stems removed cukes in jars layering with dill and garlic. (If you want them done QUICK, like in 1 day, you can slice the cukes into rounds or spears.) Add cider vinegar to cooled brine and pour over cukes to cover well. Put another layer of grape leaves on top and weight down with a clean rock if necessary. Cover with pillow-case cloth and a rubberband and put in a cool place. Ready in 3-5 days if whole, slices are done in 1 day. Taste everyday. Refrigerate the leftovers if there are any. This recipe tastes similar to Claussen Kosher Dills but BETTER!!! One last thing.. I'd really appreciate it if someone would be willing to share kefir and/or villi starters. I'll pay postage of course. Thanks, Meg Quote Link to comment Share on other sites More sharing options...
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