Re: Cultured veggies / bacterias count

Finally it worked well.

I had tried to follow the ideas of kimchi, but it seems it didn't work very well. So I kept it simple and used only green cabbage, a few pinch of salt (just enough to extract enough juice from the cabbage), and a little bit of Bio-K+, a milk fermented with a patented strain of acidophilus and with Lb. casei. Set it at 23 degrees Celsius (room with an electronic thermostat).

After 3 days the result is great, there are even chunks of it that are too sour (and give a weird sensation in my nose).

Parents claim that it smells, I say it smells ok. They always complain anyway.

EM and other starters sound great, but I prefer to use something I already have. I'm tired of buying supplements and other stuff from the net, shipping is always ridiculously high...
Do you know of any canadian company selling these EM?

As for ginger, I don't like the taste of it, but I heard you could put it on top of the cabbage, so I could eat it by itself.

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