[OT] Boenninghausen - a case (spec: Sauerkraut)
Posted: Tue Jun 01, 2004 12:50 am
Positively the tasiest "live food" sauerkraut ever can be made with NO
salt..
In a large plastic container(1 to 5 gallon) Raw cabbage (&/or other
veggies like carrot, broccoli, cauliflower)
are immersed in (pure unchlorinated) water (fill up container
*completely* and cover tightly, leave for about a week -- for faster
fermenting, add one pint of "starter" in the form of commercially
available (at health-food store) live-fermented cabbage.
Raw Cultured Vegetables are unheated, cultured (which refers to the
fermentation process) vegetables that have been either cut, ground, or
shredded and left in a sanitary container for a about a 7 day period at
a temperature maintained in the range of 59º to 71º. This process allows
for the proliferation of lactobacilli (healthful micro-flora that are
naturally present in vegetables and also in our digestive tract), which
break down the sugars and starches found in the vegetables, aiding the
pancreas and intestines in proper digestion. The difference between Raw
Cultured Vegetables and commercially available heated sauerkrauts is
that the in a heated sauerkraut the lactobacilli and healthful enzymes
have been destroyed.
http://www.rejuvenative.com/articleRCV.htm
"Support bacteria - they're the only culture some people have."
http://www.healingcrow.com/ferfun/ferfun.html
David Hartley www.holistiq.com
(510)776-5914
=============
salt..
In a large plastic container(1 to 5 gallon) Raw cabbage (&/or other
veggies like carrot, broccoli, cauliflower)
are immersed in (pure unchlorinated) water (fill up container
*completely* and cover tightly, leave for about a week -- for faster
fermenting, add one pint of "starter" in the form of commercially
available (at health-food store) live-fermented cabbage.
Raw Cultured Vegetables are unheated, cultured (which refers to the
fermentation process) vegetables that have been either cut, ground, or
shredded and left in a sanitary container for a about a 7 day period at
a temperature maintained in the range of 59º to 71º. This process allows
for the proliferation of lactobacilli (healthful micro-flora that are
naturally present in vegetables and also in our digestive tract), which
break down the sugars and starches found in the vegetables, aiding the
pancreas and intestines in proper digestion. The difference between Raw
Cultured Vegetables and commercially available heated sauerkrauts is
that the in a heated sauerkraut the lactobacilli and healthful enzymes
have been destroyed.
http://www.rejuvenative.com/articleRCV.htm
"Support bacteria - they're the only culture some people have."
http://www.healingcrow.com/ferfun/ferfun.html
David Hartley www.holistiq.com
(510)776-5914
=============