开云体育

barbara lovas wrote:

Hello Josie and Ursula,
I can't seem to find the recipe that you both are referring to: Can

you tell me where to find this? It sounds great!! Thanks, Barbara

Hi Barbara,

The recipe is one that was offered by one of our members, Cheryl du
Toit. I just added it to the Files - Folder 5 - Foods. Here it is:

One Step Sauerkraut

It makes one pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely
chopped pineapple(or apple juice). Add 1/4t unrefined sea salt (or to
taste)and enough juice so that when you press down on cabbage, juice
seeps up through your fingers.

Press mixture down into Mason jar, making sure you get all air
pockets out. Fill to just under rim of jar, then add water to brim
and screw lid on. Place jar in a bowl as the whey seeps out. Leave
for 6 days (less in hot summer).

I love this recipe because I never get mold or scum. There's nothing
to scrape off the top. You simply unscrew the lid to delicious kraut.
Flavor is awesome!

More labor-intensive is to add any other veggies you like such as
beets, carrots.

To receive the benefits of the live lactobacillus bacteria, consume
the sauerkraut as soon as possible. After a short period of time the
bacteria will die out. That's why I make mine fresh weekly
---------

Hello Josie and Ursula,

I can't seem to find the recipe that you both are referring to: Can you tell me where to find this? It sounds great!!!

Thanks,
Barbara

flursula wrote:
"josie wrote:

Someone not to long ago posted an easy cabbage and pineapple
combination one could make that you ferment for only 5 days.

....I think mine started having white fuzz at the top on the 4th day >

Josie: your sauerkraut is fermenting , there is nothing wrong. It
is producing the good stuff. If you look closely. you will see bubbles
forming on top of the fuzz, stir it twice a day and taste it to see
how sour the juice is. At the beginning it is almost sweet. As each day passes the liquid will get more sour. I like to keep it on my kitchen counter for at least 10 days but I start taking the juice as soon I feel it is sour enough to taste about the 7 day. I get a colander and strained the juice. The rest of the kraut I press in my Norwalk juicer. All of this juice I put in bottles and refrigerate. I hope this helps. Best wishes, Ursula

hi there,

i've read through the guidelines on how to use the fo/cc mix, but
can't seem to find the answer for my question.

My very ill father has stage iv liver cancer and is unable to take the
fo/cc mixture either straight in that form as a spread, or even when
mixed in with a smoothie. He gags and throws up when he tries to
consume it.

However, he was able to take the mixture when i mixed it in with his
oatmeal breakfast where the water was warm/hot

i understand that flaxseed oil is very unstable and must be kept cool,
but once mixed with a protein such as cottage cheese it becomes
stabilized. Is it ok to mix the fo/cc mix in to something hot like a
soup/oatmeal?

thanks!
-steve

Thank you all for your 2 cents. I will talk, as much as I can about Budwig. I'll do some studying on all the scientific/electron-based/light/hormone and fatty stuff before being interviewed.

Bronwynn

You wrote:
"The liquid spilled over the jar, cracking the plastic lid..."

It sounds as though you have probably made a batch of WONDERFUL
sauerkraut, Jan. I'll bet you enjoy it. Very good going!

In the days of yore, when I first started making kimchee (1968), I only
used a 2 gallon glass jar with a lid. I used to teach reading up to
the 3rd grade level to Korean ladies. My payment was cooking lessons.
What grand feasts we had! To tell the truth, I'd never seen a crock,
and apparently the Korean ladies couldn't easily find them here either
at that time in history, as it was from them that I learned to use just
a jar and a lid. I was warned, though, to just barely screw the lid
on, just enough for it to *catch*, so that the bottle wouldn't
explode. I can see how that could happen! Oh, what a mess that would
be!!

Jan B.

"josie wrote:

Someone not to long ago posted an easy cabbage and pineapple
combination one could make that you ferment for only 5 days.

....I think mine started having white fuzz at the top on the 4th day and today is the 5th day. The whole thing doesn't look bad, but because of the white fuzz at the top I guess it is bad. It doesn't smell bad. Should I have had this in the refrigerator the whole time or should I have had it out in the open like I did with a clean kitchen towel over it. I think I need some pointers.

Josie: your sauerkraut is fermenting , there is nothing wrong. It
is producing the good stuff. If you look closely. you will see bubbles
forming on top of the fuzz, stir it twice a day and taste it to see
how sour the juice is. At the beginning it is almost sweet. As each day
passes the liquid will get more sour. I like to keep it on my kitchen
counter for at least 10 days but I start taking the juice as soon I
feel it is sour enough to taste about the 7 day. I get a colander and
strained the juice. The rest of the kraut I press in my Norwalk
juicer. All of this juice I put in bottles and refrigerate. I hope this
helps. Best wishes, Ursula

The two emails below are very interesting to me. Nelson,
could you offer comments or knowledge about the two methods described
below?

Thanks,
Carolyn K.

"Melanie King" wrote:
> When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? What if you just left a hole in the lid or maybe inserted a straw?

On Aug 15, 2007, Deborah Gammack wrote:
I purchased screw lids in two different sizes to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the 5 days. My kraut was/is great!

--- In FlaxSeedOil2@..., "Melanie King" <melanie@...> wrote:

When you make the kraut in a jar using devices similar to the Perfect

Pickler, how does it work? What causes it to ferment faster than the
traditional methods? What is so special about that little plastic vent
thing in the lid of the jar? I'm just wondering if there's an easy way
to make your own device, but I don't understand how it works well
enough to duplicate it. What if you just left a hole in the lid or
maybe inserted a straw?

I have also been wondering how the excess liquid gets in the plate

underneath the far - it never looks to me like it has run down the
sides of the jar.

Melanie

I can't answer your questions, but I did make a batch of kraut taking
my lead from what I saw at
. I purchased screw lids
in two different sizes, at an Amish country store, to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the
5 days. My kraut was/is great! My sister was so impressed with the
taste, we will both be making kraut this next time.

Deb, in Iowa

It's no wonder you don't understand why that little device makes a
difference! I don't believe it does! It was my goofy writing that
made it seem as if the device hurries the process. I should have said
that it is ONLY the probiotics that makes the process go more quickly.
Also, another nice thing about using the probiotics is that since
vinegar is produced more quickly, the kimchee or kraut may be somewhat
less likely to spoil.

No sooner had I clicked on the "Send" button, I realized I had goofed
in writing my previous letter. I knew someone would catch the error
and that I would have a chance to correct my sloppy use of words. I am
grateful that you found it so early!

Be well,

Jan B.


"Melanie King" wrote:

When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? I'm just wondering if there's an easy way to make your own device, but I don't understand how it works well enough to duplicate it. What if you just left a hole in the lid or maybe inserted a straw?
I have also been wondering how the excess liquid gets in the plate

underneath the far - it never looks to me like it has run down the
sides of the jar.

Hi - When I make the kombucha, I use 1 cup of organic
sugar to one gallon of water. I prefer to ferment it
longer than is called for to get all the sugar
fermented out. That is about 8 days. When I harvest
it earlier, it is definitly sweet. A little longer
has more of a little sour apple cider taste which I
prefer. Perhaps the commercial Kombucha is fermented
on the short side for the consumer that likes it
sweet. I feel that the sugar has been fermented out
but I could be wrong. Cindy

When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? I'm just wondering if there's an easy way to make your own device, but I don't understand how it works well enough to duplicate it. What if you just left a hole in the lid or maybe inserted a straw?

I have also been wondering how the excess liquid gets in the plate underneath the far - it never looks to me like it has run down the sides of the jar.

Melanie

Thanks Nelson and Jan for your replies. I did pound and salt the
cabbage. I can't remember exactly how much salt--just the amount
given in the recipe. However, I didn't weight it down because I
followed the recipe that had you fill the container to the brim w/
liquid and then screw a lid on. I didn't use the crock. I used a 2
quart canning jar and closed it w/ a plastic screw on lid. Here is
what happened. The liquid spilled over the jar, cracking the plastic lid.
It does smell like sauerkraut. However, I have never eaten sauerkraut
except on a Rueben sandwich (and that only about twice), so I don't
really know what it should taste like.
Thanks,

Jan

Hi,
I have a friend who was completely debilitated from
MS. She had to quit her job, and could barely put her
key in the door. She was on 8 medications. She was
put on LDN, and followed an ayurvedic diet. Within 2
weeks, she was off all other meds, and now, 6 months
later, has never looked better, is perfectly healthy
and looking for work.
Upon seeing this, I am on it as well, as it has also
worked for Non-hodgkin's Lymphonma. It is an
extremely cheap med, 16 cents a pill, and the bottom
line is that's why alopath drs. don't care to
prescribe it, unfortunately. Same goes for pharma, I
travelled to Ohio to find an alternative dr. to
prescribe it for me. She also put me on germanium.
Other than that, I do BP. I get my next scan in Sept,
and will let everyone know how I did. I must say,
I've never felt better in my life.
Lisa
--- nofrillsbill <nofrillsbill@...> wrote:

Just wondering if Elliot et al might benefit from
the excerpt below on
low dose naltrexone relative to multiple
sclerosis:Excerpt: The use of
low doses of naltrexone for the treatment of
multiple sclerosis (MS)
enjoys a worldwide following amongst MS patients.
There is
overwhelming anecdotal evidence, that in low doses
naltrexone not only
prevents relapses in MS but also reduces the
progression of the
disease. It is proposed that naltrexone acts by
reducing apoptosis of
oligodendrocytes. It does this by reducing inducible
nitric oxide
synthase activity.... It is crucial that the medical
community respond
to patient needs and investigate this drug in a
clinical trial.
Go to www.lowdosenaltrexone.org/others.htm for
further reading.
Bill in Cottonwood

____________________________________________________________________________________
Yahoo! oneSearch: Finally, mobile search
that gives answers, not web links.

Don't be concerned about the BP being 'exposed' and creating such a fuss. We are but a bump on a log in their minds because they control the media via the billions in advertising revenue.

However, even if one person finds their way to the BP or some other method of not falling into the hands of the Conventional Practitioners, any exposure would be good.

Joe C.

Jan,

If you put enough salt to retard spoilage it is still good. Most recipes I have seen and what is in the files and what I use is 2 1/2 to 3 tablespoons of salt to 5 lbs. of shredded cabbage or there abouts. You would adjust for any deviations. If you put less salt then it may also account for less juice. Any cabbage above the brine level is usually all right. It will be more white in color. You will have to taste and let that be your guide. Did you weigh the kraut down so a to keep it submerged? Not only does the salt and pounding to start forces moisture out of the cabbage but also the weigh that compresses the kraut contributes releasing of juice. I think that most recipes that does not call for "weight" will recommend adding additional water.

Taste it if it seems good then I would use it.
Nelson


I think my kraut is finally ready. But I have a question. The juice
has gone down and doesn't cover the top 1/4 of the kraut. Is this
still good? Is it suppose to do that? I thought it was suppose to
make more juice. The kraut that is not covered by liquid is the color
of store bought kraut, while the kraut in the juice is brighter colored.
By the way, I used the pineapple recipe, but have let it ferment 3
weeks because it didn't look ready after 5 days. Is that ok?
Jan

josie wrote:
.... I think mine started having white fuzz at the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open
like I did with a clean kitchen towel over it......


Josie,
It sounds just fine to me....fermentation will cause "white fuzz" and just let it be. ! Fermentation causes a bubbling up and this causes the fuzz......carry on, you are on the right track. Eleanore

Jan Wrote:
"I think my kraut is finally ready. But I have a question. The juice
has gone down and doesn't cover the top 1/4 of the kraut. Is this
still good?"

Dear Jan,
If you are using a crock, do you have a plate or saucer and a clean
glass paper weight placed on top of the kraut? Really, though, I bet
your kraut if fine. Let's wait for some other responses.

Warm wishes,
Jan B.

I think my kraut is finally ready. But I have a question. The juice
has gone down and doesn't cover the top 1/4 of the kraut. Is this
still good? Is it suppose to do that? I thought it was suppose to
make more juice. The kraut that is not covered by liquid is the color
of store bought kraut, while the kraut in the juice is brighter colored.
By the way, I used the pineapple recipe, but have let it ferment 3
weeks because it didn't look ready after 5 days. Is that ok?
Jan

Go for it, Bronwynn! Sounds like a good opportunity to get the truth
out & that's a good thing. For my part, I place 3" x 5" Budwig
information cards on radiation therapy patients' cars at the medical
center parking garage whenever I go there (like I will soon for more
bloodwork). I want people to know that diet does matter & that there
is hope. Even if they continue with their radiation, I feel like they
can do things that will improve their odds.

I, too, am very suspicious of government, especially given all the
money groups such as pharmaceutical companies throw at politicians.
However, we shouldn't let the threat of government intervention
paralyze us into inactivity -- that's what the pharmaceutical
companies would want from us. Instead, we can stay atuned to the
political scene & support candidates (such as Ron Paul) who are on our
side, people who are for the free, unfettered flow of information.

All the best,

Eric


--- In FlaxSeedOil2@..., "Bronwynn" <lovebronwynn@...> wrote:

About a week ago a man named Josh from Prime Time Productions

contacted me. He and the production staff who made "The Secret" had
read my testimonial on their website and wanted to hear my story from
my lips...

I just got back from visiting a friend who is dealing with cancer and
she is the second person I have spoken with who was interested in BP
and other alternatives. I noticed though that both of these women
seemed to loose interest when I described all the things that need to
be done in order to get well. Another friend told me to "lighten up"
because we have a mutual friend who isn't doing anything to prevent a
recurrence but is still thriving. I'm still sticking to my guns with
BP because these folks haven't educated themselves about cancer but I
still felt a little discouraged.
On a happier note I work in a kitchen and also went out to eat
recently and right away noticed how much heat treated oil is in
almost everything. American food is obscenely overdone and most
entrees are either sauteed, deep fried or pan seared. I was able to
connect that this is how I had eaten prior to my diagnosis with
breast cancer. The great thing is that I had also been taking 2 TBS
of ground flax seed in my yogurt every night for seven years prior to
this diagnosis and I think this may have had something to do with the
fact that it didn't spread. This type of cancer is called locally
advanced breast cancer and what that means is that it is a later
stage but hasn't gotten beyond the breast. I find it exciting to put
all this information together! Knowlege is everything! The flax
seed seemed to do it's job in spite of all the wine and fancy food I
used to eat. One more reason to stick with this marvelous little
seed!