Re: Anyone out there beating candida?

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.