Introduction, ramblings and a few questions!

[Guest guest]

Hi,

My name is and I live in Perth, Australia. I finally got

Sally's book from the Library last week and after reading it cover

to cover in about 2 days, I am hooked. So I have made my own cream

cheese and whey from yoghurt and then Sauerkraut, Corn Relish and

Banana Bread. Next is Orange Marmalade and Fruit Chutney. Home

made cream cheese is the best!!!! And it is sooo nice to know that

it is good to put butter on my food after all (I remember eating

butter straight from the container when I was a kid).

When I tried the Sauerkraut after having never eaten it in my life

and not even being a fan of cabbage, well..........YUMMY! (My

husband just about fell over when he heard that!) Now I am planning

my next batch - Coleslaw Kraut with Red and Green Cabbage, Carrot

and Capsicum (Peppers for you americans) all for a bit of variety.

And it took me forever to figure out what Cilantro was - we just

call it Coriander here!

Anyway, yummy as the Sauerkraut is, if I use less salt, will that

lessen the intensity of the " pickled " flavour and make it milder?

I have a 15 month old son who has had eczema since he was two months

old. We have since discovered he allergic/intolerant to dairy,

wheat, nut, soy, egg, brassica, canteloupe, strawberry, sugar, honey

and more. We have seen naturopaths, homeopaths, and tried a variety

of things but we haven't had much progress yet. But we still keep

trying.

One thing that they all agree on is that he lacks the intestinal gut

flora we need so now I can fill him up with lots of healthy lacto-

fermented foods!!! Has anyone else had any success with this way of

cooking and skin conditions like eczema???

And for those dairy allergic people, can you use ghee in your

cooking since it has such a small amount of caesin in it?

Thanks,