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barbara lovas wrote: 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

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: ....I think

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

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

"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

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: On Aug 15, 2007, Deborah

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

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

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

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

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

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

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,

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

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

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

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

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

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