Re: Re: Fermentation, systemic fungus / cabbage recipe

[Guest guest]

Yes, VERY easy to make. Here is one recipe I have used with success

that just uses salt alone.

1. cut up a small/medium size head of cabbage and put it in a

mixing bowl

2. stir in 1 heaping tsp of natural sea salt until coated

3. let it sit for 30 minutes (the salt will bring out the moisture)

4. stuff into a quart jar

5. fill most of the way full with pure/filtered water

6. cover and set aside for about 3 days

7. refrigerate and eat 1tsp with every meal

the result is a perfect probiotic that will actually help digest food

better, and is particularly important for people with malabsorption.

--Kurt

Re: Fermentation, systemic fungus, was Model for CFS primary

factors

,

To my knowledge the only problem with fermented products is those using

yeast, such as yeast breads. But other fermented foods, particularly

fermented cabbage, are wonderful. I have used quite a lot of fermented

cabbage. However, that is strong stuff and many people can only handle

a spoonful with a meal.

mjh

" The Basil Book "

http://foxhillfarm.us/FireBasil/

[Guest guest]

Kurt - thanks for the recipe! Some questions: When setting it aside for three

days, we do that OUT of the refrigerator?

If it is unrefrigerated for that long, won't it spoil? (grow food mold and

other nasties?) Or does the salt preserve it, even at room temp?

Do we turn the jar upside down at any pt during those three days? Thanks!

Re: Fermentation, systemic fungus, was Model for CFS primary

factors

,

To my knowledge the only problem with fermented products is those using

yeast, such as yeast breads. But other fermented foods, particularly

fermented cabbage, are wonderful. I have used quite a lot of fermented

cabbage. However, that is strong stuff and many people can only handle

a spoonful with a meal.

mjh

" The Basil Book "

http://foxhillfarm.us/FireBasil/

[Guest guest]

Yes, just room temp. I set it on top of the cupboard so it is warm, but

put a plate or towel under the jars in case they seep out a bit

(sometimes do this while fermenting). No it won’t spoil, as long as you

mixed the salt in well. Also helpful to stir it up a bit just before

you put it in jars, as it will be more moist from sitting with the salt.

Thinking about transit time for our own digestion, and making the

fermented cabbage in just a few days using salt, were the two thoughts

that finally made the light go off for me about why salt/c is helping so

many people. It is really elementary. If we have disbyosis, then we

can do the same thing to our digestion that we use to preserve food,

with the same result - supporting probiotic growth and stopping

pathogenic growth. I believe that pickling the gut is a big idea. I now

take 2g of salt/c before or after every meal, partly for that purpose.

But only natural sea salt of course. 2g is about ½ teaspoon of natural

sea salt (I use RealSalt).

--Kurt

Re: Re: Fermentation, systemic fungus /

cabbage recipe

Kurt - thanks for the recipe! Some questions: When setting it aside for

three days, we do that OUT of the refrigerator?

If it is unrefrigerated for that long, won't it spoil? (grow food mold

and

other nasties?) Or does the salt preserve it, even at room temp?

Do we turn the jar upside down at any pt during those three days?

Thanks!

Re: Fermentation, systemic fungus, was Model for CFS primary

factors

,

To my knowledge the only problem with fermented products is those

using

yeast, such as yeast breads. But other fermented foods, particularly

fermented cabbage, are wonderful. I have used quite a lot of

fermented

cabbage. However, that is strong stuff and many people can only

handle

a spoonful with a meal.

mjh

" The Basil Book "

http://foxhillfarm.us/FireBasil/