I was eating Miso for a while, mostly because I thought this is a real natural way to flavour soups so on which was mostly all I could eat (and rice). Anyway I then read that I shouldn't be eating it because it was fermented, so I done a search and there was just so much conflicting food. Some seem to be saying yes its good for Candida because it gives them something to compete against and other info was saying definatly no. This has really confused me, isn't yogurt formented in a way, a live food and thats good for Candida.

Its nice to know that you are better it gives me hope. I am glad that you are well and busy leading your healthy life. I am also glad that you have bothered to remember to give back...Thanks Moonie

Stumpy... My candida was caused by years of Antibiotic abuse. My symptoms were typical of candida, such as CNS problems, allergies, lack of energy, weight loss, and so on. My diagnosis was confirmed by a CDSA test at Great Smokies. I had candida, believe me. I prefer to buy the Sauerkraut from the local market which in turn imports it from Germany and Poland. I could make it but its so cheap so why bother. Plus I am so very busy with other things nowadays. Obviously I don't only eat Sauerkraut, I have a well balanced diet and eat grains, meats, dairy, vegies and so on. I don't consume sugar. I think I probably could if I wanted to but when you avoid it for 12 years, you kinda lose the taste, plus I think all our diets would be better off if we avoided sugar. Just to give you an idea of how I am going, and plus a bit of motivation for you, not only do I work full time, but I study at Uni part time, I exercise 3 times a week (light weights and then a run), and I have a 3 week old. Months ago this would be enough of a workload to kill me.

Found this whilst I was doing a search



RAW SALTLESS SAUERKRAUT

Minimum of 25 pounds of vegetables. Use mainly cabbage with beets and carrots. If desired: add celery, garlic, herbs, and soaked, chopped seaweeds such as dulse, wakame, and kelp. Any other vegetable can also be used.

Use stainless steel or ceramic crock (a 5-gallon container will hold approximately 35 pounds of vegetables).
Grind up vegetables with a food processor, Champion Juicer (remove the screen), standard-size grater; or cut them up.
If you don't use salt, the vegetables must be made juicier: put them in a stainless steel bowl or other unbreakable container and pound them with a baseball bat or board until some juice flows out-the more the juice, the better (I use my hands; after I chop everything I put it all through the food processor and then into a good size crock, I then squeeze it alll with my hands to release the juices).
Place the vegetables in the crock. Don't fill to the brim (the fermenting vegetables will expand). If salt is used, mix it in now.
Put many fresh cabbage leaves on top of the vegetables.
Gently, yet firmly and evenly, compress the leaves using your hands and body weight.
Put a plate as wide as possible on the crock.
Put a rock or other weight on the plate (I use a gallon jar which I fill with water and put the lid on). Check that the weight is right and the plate is sitting even and flat a few times in the next 24-36 hours.
Let the vegetables sit in a well-ventilated room at room temperature (between 6-7 days at 62 degrees F and 5-6 days at 70 degrees F), throw away the old cabbage leaves and the moldy and discolored vegetables on the top.
Put the remaining sauerkraut in glass jars and refrigerate. Will keep for 4 to 8 months when kept at 34 degrees F and opened minimally. Do not freeze. If salt is used, then the kraut can be kept at temperatures as high as 40 degrees F.
Note: The best fermentation takes place when at least 25 pounds of vegetables are used; however, smaller amounts of sauerkraut can be made with acceptable results. For instance, for a first attempt at kraut-making, try two large heads of cabbage in this recipe.

Yugo... I buy it from the market. Its imported from Germany and/or Poland.