Fermented Cabbage juice 
garcia
20 y
1,737
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I tried making this according to a recipe I read in a book on boosting the immune system. It was basically just ground-up cabbage and water left covered for 3 days.
I tried it - only it rotted and stunk the whole house out!!
I suspect it needs whey/salt to stop the bad bacteria from taking over. This is what all the "Nourishing Traditions" recipes say.
I'll try again and let you know how it goes.
Garcia.- To Garcia bevpirt
20 y
1,894
This is a reply to # 660,627Hi Garcia,
I jumped on the "Nourishing Traditions" bandwagon during my spring break, and I made a few things: orangina (interesting), beet kvass (very good), pickled garlic (so so) and the ginger carrots. The ginger carrots were soooo salty. I don't know why the recipe calls for 2 tablespoons of salt, where other ones call for just one tablespoon.
I have purchased a mallet for beating the veggies ($16 bucks at Wild Oats.)
I had some questions earlier and came to the conclusion that when we ferment the veggies, they need to be in some sort of acidic medium, hence the whey. I do not know if salt acidifies, I guess it might, but it has been used for centuries to "cure" whatever in the way of foods.
Let me know how you are doing. If the government is successful in taking away our supplements, we may have to get back to getting everything from our food. "Nourishing Traditions" seems like a good place to start.
B
- Re: To Garcia garcia
20 y
1,541
This is a reply to # 660,628Bev,
thanks for your encouraging message of support!
You are right there is something primeval about preparing foods from first principles. And as for the fermentation stuff - that really appeals to the scientist part of me! Its so much more fun than just plain old cooking.
You are right about the whey/salt. We need one or the other. BTW I've found a really convenient source of whey which I'll post in another message.
Garcia.- Re: To Garcia rdparty
20 y
1,448
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This is a reply to # 660,632One way you can get whey is to strain your kefir through a cheesecloth. You will get a smoothe cheese or yogurt to eat and the whey for other uses.
- Re: To Garcia rdparty
20 y
1,448
- Re: To Garcia tamm5
20 y
1,527
MoreThis is a reply to # 660,628Advertisement
J.Crow’s® Lugol’s Iodine
Free S&H.Restore lost reserves.J.CROW’S®Lugol’s Iodine Solution
You are so right about the amount of Sea Salt for ginger carrots. Way too salty. I acutally rised the carrots with water and redid the whole thing with much less salt and it turned out great though.
The traditional way of fermenting vegetables in different countries all call for salt, but whey will certaily speed up the fermentation process than just having salt.
Tamm
- Re: To Garcia garcia
20 y
1,541
- Re: Fermented Cabbage juice Zakefir
19 y
1,462
MoreThis is a reply to # 660,627I made it with added kefir it's been in the fridge about a month. Still fresh. I was wondering if we can eat the cabbage?
- To Garcia bevpirt
20 y
1,894
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