Date:   11/13/2006 8:51:10 AM ( 18 y ago)
Hits:   5,953
URL:   https://www.curezone.org/forums/fm.asp?i=772675

Well I said there in previous posts to use natural salt, not the synthetic salt which is sodium chloride. The key is the trace minerals found in the natural salt!!
After the cabbage is fully cultured/fermented in that water, the taste of salt is gone, and the enzymes are present. I speak from experience.

Ynaig
 

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