Lacto Fermentation

[Guest guest]

Hi!

I'm new to the group, and pretty new to this way of eating. I love

Sally Fallon's book, and I've been a Kimchi fan for years. Recently

food allergies and other problems have forced us to rethink our diet,

and I've pretty much gone to making everything from scratch as much

as possible, buying grass-fed beef (Longhorn, yummm!!!!) , etc.

But this lacto-fermentation idea! I watched a friend make Kimchi as a

teenager, and I tried making a jar of sauerkraut according to the

recipe in the book (using whey), and while it LOOKS ok and SMELLS

good, I'm trying to convince myself it isn't full of botulism and

actually taste it. I've made wine and beer, but they always have lots

of oxygen around and doing an anaerobic process just scares me, I

guess, not knowing anyone else that can check I'm doing it 'right'.

Is there anyone out there that can give a newbie some pointers and/or

reassurance? Anyone out there that has gotten food poisoning from

doing something wrong?

TIA!

-- Heidi