do what i am doing right now. Make cultured vegetables.
They are delicious, and add back the lactic bacteria, and all kinds of good enzymes, minerals, vitamins, etc. that your body can use as pre-biotics.

Todays' recipe

1 shredded cabbage
1 shredded beet
banana pepper minced
ginger minced
some other tiny green chilis
green onions, mostly the white part
shredded celeriac

-I was going to add daikon, but it was oddly bitter today.

celtic salt about 2 1/2 tsp. total.

3 chopped lemons, fruit only
2 chopped limes " "
2 chopped oranges " "
2 chopped green apple, no peel

garlic if you desire- but without is quite refreshing

- if I had a very hard slightly unripe comice pear,
even better than the apple

you mix this all with your hands.
Enjoy the time it takes to soften and meld
It creates its own brine.

I added a few juniper berries, cracked

press it down well in a crock
with a bowl that fits just inside
weighted with a clean boiled stone

(this way the brine rises and floods the bowl
and keeps the vegetables covered.)


put a butter plate on top, and cover with a
towel, or a pillowcase.

After a few days in a draftless place,
anywhere from 3-7 days or more

(once I took some from the crock at 6 days,
and some at twenty days, but every batch is different)

bottle it and refrigerate.
lasts for several months,
but once you start eating this
it won't last long.

Even if if gets a bit funky looking on top, you can skim that off.
Google cultured vegetables,
or try "The Ultimate Kimchi"

The latter was my inspiration, when I first started this.

Perhaps its just on page 12 of the PDF file....

http://www.frenzy.com/~sam/mc/TheMasterCleanse.pdf


be happy, be well,
Zoe


ps. its under the directions for diabetics if that helps in your hard copy....

-_-