Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 Colleen, We supplement with cod liver oil off and on as well, and we make our own sauerkraut. I have a very good mexican sauerkraut recipe if you are interested. Are you into fermented foods? I make a fermented mustard that everyone says is amazing. Unfortunately I wouldn't know, since I don't like mustard. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 You can use salt, vinegar and whey, although I think some recipes are better with different ones. The sauerkraut is probably better with salt. I use Real Salt but a lot of people think Celtic Sea Salt is the best and most healthful. The mustard needs vinegar. Any of the three can be used to ferment beans. You can get a pound of organic mustard from Frontier Herbs for a little under $10. I have a grain grinder that I use to grind it but you can also use a coffee grinder. Fermenting the beans (soaking them in water and one of the three overnight to 24 hours) makes them more digestible since predigestion is the idea with fermentation. Sourdough bread is another fermented food. That is the only bread we eat at home. It is hard for me to keep up with the starter, so I just buy it from Alvarado Street. It is a sandwich bread with all soaked grains. I buy it by the case for around $19 (6 loaves). It comes frozen. What do you use in the pickled carrots? I like them with a strong meat when I eat them. I'll post the recipes when my daughter gets out of the hospital. mom to Pearl Ann, age 4, PSC/AIH and Crohn's Disease Quote Link to comment Share on other sites More sharing options...
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