Hi, owl! This is REALLY good, easy to make, and actually very pretty - it's hot pink! So nice on your plate ;)

This is a copy and paste from a post at rawfoodsupport.com, posted by carolg there. I've made it twice and it's really so good! Just make sure to use twice as much green as red cabbage, or the red cabbage bitterness totally takes over. AND - I didn't have muslin on hand for the caraway seeds - the first time I cut up an old clean pillow case and used that, the second time I used a tea bag, which I had dumped the tea out of. Enjoy!

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Raw sauerkraut “is wonderful and strengthening for the digestion, full of lactic acid (which regenerates the bowel flora), all kinds of enzymes, live lacto-bacillus bacteria, choline, acetylcholine, Vitamin C [wow, those last three build strong brains and memory], B-complex vitamins (including B12) and other good things.”
Thank you, Rhio, for permission to reprint this Hungarian recipe from Hooked On Raw (© Beso Entertainment, 2000) e-mail rhotline@aol.com to receive Rhio’s healing e-news, and to buy her book.
Hungarian Sauerkraut Recipe
(customized by me for Samson Juicer)
– 1 medium green cabbage
– 1/2 medium red cabbage
– 2 small muslin bags with 2 tsp. caraway seeds in each
– a few bay leaves
– 1/2 quince or 1 apple
– small bunch of grapes or 1/2 cup raisins
– 1 tsp. Celtic Sea Salt
(1) Peel the outer leaves from the cabbage and set them aside. You’ll need about 5 or 6 large leaves.
(2) Cut the green cabbage and put it through the Samson Juicer with the Mincing Cone in place. Cut the red cabbage and juice it, using the juicing Screen. Mix the red cabbage juice and the red cabbage pulp (left over from making the juice) together. Then with your hands, blend the two cabbage mixtures together and add in the Celtic Sea Salt (salt is optional).
This method saves a whole lot of trouble. In the olden days, you would have had to grate and pound the cabbage to get it to mush up and release the juices. The Samson juicer now does the same job easily.
If you want more texture or crunch in your sauerkraut, grate or shred part of the cabbage (about two cups) and add it into the above mixture.
(3) In a large glass bowl or ceramic crock, put in one layer of the cabbage mixture about 2 inches high. Slice the quince (or apple) into thin slices and lay a few pieces on top of the cabbage, add a few raisins (or mashed grapes), then place one of the bags with the caraway seeds on top, along with 3 bay leaves.
Put another layer of cabbage on top and repeat the same thing (quince, grapes, caraway bag and bay leaves). Add a final layer of cabbage on top.
(4) Then cover the mixture with the large cabbage leaves you saved in the beginning. Push the mixture down firmly to get rid of any air pockets. Put a cotton cloth over the cabbage leaves in the bowl.
(5) Set this bowl into a larger bowl and then take a one gallon plastic water jug and fill with water, cap the top and set the jug on top of the cotton cloth. You need to have weight on top of the cabbage so that it will ferment properly.
(6) Put a cotton towel over the whole thing and set this out at room temperature for about 6 days (half as long in warmer weather), after which time vou will have some wonderful sauerkraut.
(7) When it's ready, take the cabbage leaves off and discard. Also spoon off any dark or off-color spots or white scum that may be on top of the sauerkraut. This is a harmless yeast called kahm.
(8) Put the sauerkraut (minus the quince, bay leaves and caraway bags) into a large glass jar and store in the refrigerator. This recipe makes over a quart, and it will keep for a couple of months in the refrigerator.
To receive the benefits of the live lactobacillus bacteria, consume the sauerkraut as soon as possible. After a short period of time the bacteria will die out.

Yes, that's true, and it's also in things that have been fermented, as the fermenting process produces B-12, but only for a short while, which is why you have to eat the kraut within a few days.

Nutritional yeast is different from the other kind of yeast.

Blueduck

http://www.road-to-health.com/am/publish/article_30.shtml

It must stay frozen!!!!

I know it sounds dangerous too. You must get the best calves liver and let stay in the freezer for no less than three. The web site does not mention this, but I know from school that three to four days in the freezer kills many harmful microorganisms.

The idea is that liver has nutrition that is undocumented my science. I is good for energy too.

Hope this web site is helpful

Ana

http://www.road-to-health.com/am/publish/article_30.shtml

Well, the semesters will seem to drag on. The only thing I regret is not being able to balance fun with school and work. I have been at in now for five and a half years. This (Rn) degree program is so packed full of intense classes. After I get my BA Rn ,(in one year) I may go on to Baylor Medical school to get my masters and PhD In Hospital management. TWU has a very good Hospital management program, but I think I will choose Baylor.

So B12 takes 22 months to deplete? I thought that is was longer. I will make changes in my notes about the B12 then.

Good luck with your classes
Ana