Guest guest Posted February 8, 1999 Report Share Posted February 8, 1999 Every time I don't use enough salt, my cabbage rots. Would you mind sending your kraut recipe? thanks bobratliff@... > Lyn: Rejuvelac ? > > > >From: Dimitri <nicholas108@...> > > > > > >> Personal experience note (same/similar condition): > >> > >> The Rejuvelac (made from wheat berries/sprouts as described in > >Wigmore's > >> and Meyerowitz's Wheat Grass books) enables me to take the > >supplements and > >> handle the quantity of fresh juices I'm using. The enzymes seem to > >be just > >> right for my stomach. If interested and need information, just ask. > > Of > >> course, the wheatgrass itself seems to be really helping me. > >> > >> Lyn > >> > >Hello Lyn, > > > >I love the taste of Rejuvelac, but the one place close where i can get > >it charges too much. Is it easy to make, do you have the recipe handy > > & can i drink it daily'ish and in large quantities, or because of the > >enzymes and whatever else that's in it, is it just meant to be taken > >as per required for remedial purposes? that's a lot of questions for > >one question mark, but i'd appreciate any part of that being answered. > > i'd sort of forgotten all about Rejuvelac. thanks, > > > >Nick > >------------------------------------------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 1999 Report Share Posted February 8, 1999 Better than rejuvelac............ Make home made sauerkraut that is low-sodium. Make a lot of it.Cabbage is cheap. Run the sauerkraut through your juicer with some carrots,ginger,garlic [optional depending on social situations], fresh jalapeno pepper and other vegetables. dan Lyn: Rejuvelac ? >From: Dimitri <nicholas108@...> > > >> Personal experience note (same/similar condition): >> >> The Rejuvelac (made from wheat berries/sprouts as described in >Wigmore's >> and Meyerowitz's Wheat Grass books) enables me to take the >supplements and >> handle the quantity of fresh juices I'm using. The enzymes seem to >be just >> right for my stomach. If interested and need information, just ask. > Of >> course, the wheatgrass itself seems to be really helping me. >> >> Lyn >> >Hello Lyn, > >I love the taste of Rejuvelac, but the one place close where i can get >it charges too much. Is it easy to make, do you have the recipe handy > & can i drink it daily'ish and in large quantities, or because of the >enzymes and whatever else that's in it, is it just meant to be taken >as per required for remedial purposes? that's a lot of questions for >one question mark, but i'd appreciate any part of that being answered. > i'd sort of forgotten all about Rejuvelac. thanks, > >Nick >------------------------------------------------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 1999 Report Share Posted February 8, 1999 I acknowledge your problem. The short answer is let it ferment for three-five days then put it in refrigerator [you can pack it into jars]where it will ferment some more but more slowly.Make sure the level of the liquid is above the cabbage.Cabbage above the line MIGHT rot Recipe [not exact ].............. Cut up one/two heads of cabbage,bruise the cut up cabbage. Mix in half teaspoon of salt/head of cabbage.Can mix in caraway seed and juniper berries for effect on liver/gall bladder. Put it in a crock put a plate in the crock on top of the cabbage and put heavy rock on the plate to weigh it down. Weight helps make liquid. Go to a flea market/thrift store to get your crock and plate. Can use a nice stainless steel pot instead of crock BRUISING...........bruising the cabbage helps to get the whole process going.To bruise the cabbage put the cut up cabbage in a metal pot and pound the cabbage with sturdy,empty jar. This draws out some liquid. dan Lyn: Rejuvelac ? >> >> >> >From: Dimitri <nicholas108@...> >> > >> > >> >> Personal experience note (same/similar condition): >> >> >> >> The Rejuvelac (made from wheat berries/sprouts as described in >> >Wigmore's >> >> and Meyerowitz's Wheat Grass books) enables me to take the >> >supplements and >> >> handle the quantity of fresh juices I'm using. The enzymes seem to >> >be just >> >> right for my stomach. If interested and need information, just ask. >> > Of >> >> course, the wheatgrass itself seems to be really helping me. >> >> >> >> Lyn >> >> >> >Hello Lyn, >> > >> >I love the taste of Rejuvelac, but the one place close where i can get >> >it charges too much. Is it easy to make, do you have the recipe handy >> > & can i drink it daily'ish and in large quantities, or because of the >> >enzymes and whatever else that's in it, is it just meant to be taken >> >as per required for remedial purposes? that's a lot of questions for >> >one question mark, but i'd appreciate any part of that being answered. >> > i'd sort of forgotten all about Rejuvelac. thanks, >> > >> >Nick >> >------------------------------------------------------------------------ >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 1999 Report Share Posted February 8, 1999 Folks, sorry about the repeated posting. when i clik'ed to send it wouldn't " do its usual thing " , so i tried it again and again. it wasn't till i opened another window and peaked into my inbox that i saw they all posted even tho netscape only got as far as its " connected. waiting for reply... " message. damn netscape! damn mail! damn ol' 486! and so on! Hello Dan and Bob, thanks for the alternative to Rejuvelac, but i really wanted the recipe etc for rejuvelac. sauerkraut's OK, but i know i really like the taste and the way rejuvelac makes me feel. Dan, you said, " Better than Rejuvelac............ " . thanks, but it'd have to be a lot better for me go out of my way to make it--is it? and i don't have a juicer--only a blender. also, my sense is, making Rejuvelac is a lot simpler. ? Nick Holly <dio7g@...> wrote: > > From: " Holly " <dio7g@...> > > I acknowledge your problem. > > > The short answer is let it ferment for three-five days > then put it in refrigerator [you can pack it into jars]where it will > ferment some more but more slowly.Make sure the level of the liquid is > above the cabbage.Cabbage above the line MIGHT rot > > > > Recipe [not exact ].............. > > Cut up one/two heads of cabbage,bruise the cut up cabbage. > Mix in half teaspoon of salt/head of cabbage.Can mix in caraway > seed and juniper berries for effect on liver/gall bladder. > > Put it in a crock put a plate in the crock on top of the cabbage > and put heavy rock on the plate to weigh it down. > Weight helps make liquid. > Go to a flea market/thrift store to get your crock and plate. > Can use a nice stainless steel pot instead of crock > > BRUISING...........bruising the cabbage helps to get the whole process > going.To bruise the cabbage put the cut up cabbage in a > metal pot and pound the cabbage with sturdy,empty jar. > This draws out some liquid. > > > > dan > > > > > Lyn: Rejuvelac ? > >> > >> > >> >From: Dimitri <nicholas108@...> > >> > > >> > > >> >> Personal experience note (same/similar condition): > >> >> > >> >> The Rejuvelac (made from wheat berries/sprouts as described in > >> >Wigmore's > >> >> and Meyerowitz's Wheat Grass books) enables me to take the > >> >supplements and > >> >> handle the quantity of fresh juices I'm using. The enzymes seem to > >> >be just > >> >> right for my stomach. If interested and need information, just ask. > >> > Of > >> >> course, the wheatgrass itself seems to be really helping me. > >> >> > >> >> Lyn > >> >> > >> >Hello Lyn, > >> > > >> >I love the taste of Rejuvelac, but the one place close where i can get > >> >it charges too much. Is it easy to make, do you have the recipe handy > >> > & can i drink it daily'ish and in large quantities, or because of the > >> >enzymes and whatever else that's in it, is it just meant to be taken > >> >as per required for remedial purposes? that's a lot of questions for > >> >one question mark, but i'd appreciate any part of that being answered. > >> > i'd sort of forgotten all about Rejuvelac. thanks, > >> > > >> >Nick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 1999 Report Share Posted February 9, 1999 My logic is that the sauerkraut is more dense. More fermented material ,good bacteria and enzymes per volume or weight. With rejuvelac you don't even eat the wheat berry. One of the ways that traditional cultures made up for their cooked food diet was to eat fermented foods..........miso, sauerkraut,pickled cucumbers,vinegar...etc..etc d Lyn: Rejuvelac ? >> >> >> >> >> >> >From: Dimitri <nicholas108@...> >> >> > >> >> > >> >> >> Personal experience note (same/similar condition): >> >> >> >> >> >> The Rejuvelac (made from wheat berries/sprouts as described in >> >> >Wigmore's >> >> >> and Meyerowitz's Wheat Grass books) enables me to take the >> >> >supplements and >> >> >> handle the quantity of fresh juices I'm using. The enzymes >seem to >> >> >be just >> >> >> right for my stomach. If interested and need information, >just ask. >> >> > Of >> >> >> course, the wheatgrass itself seems to be really helping me. >> >> >> >> >> >> Lyn >> >> >> >> >> >Hello Lyn, >> >> > >> >> >I love the taste of Rejuvelac, but the one place close where i >can get >> >> >it charges too much. Is it easy to make, do you have the recipe >handy >> >> > & can i drink it daily'ish and in large quantities, or because >of the >> >> >enzymes and whatever else that's in it, is it just meant to be >taken >> >> >as per required for remedial purposes? that's a lot of >questions for >> >> >one question mark, but i'd appreciate any part of that being >answered. >> >> > i'd sort of forgotten all about Rejuvelac. thanks, >> >> > >> >> >Nick > >------------------------------------------------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 1999 Report Share Posted February 9, 1999 Great recipe ! Ann Wigmore and her followers were very big on raw sour kraut. It is important not to cook this variety so the enzymes are nice and lively. Another favorite is KIMCHI, Korean style.....lots of cayenne and garlic!! You don't suppose Schulze is really a Korean mole do you? : ) The Schulze hot tonic is getting so popular around here we have to keep making new batches almost weekly. It has really helped folks get through this season so pregnant with viral infections and the like. Essential oils are also proving to be a wonderful tool....this has been a real eye-opener for a lot of us. (Funny, Schulze does'nt mention these at all.) God Bless, At 06:28 AM 2/8/99 -0500, you wrote: >From: " Holly " <dio7g@...> > >Better than rejuvelac............ > >Make home made sauerkraut that is low-sodium. >Make a lot of it.Cabbage is cheap. > >Run the sauerkraut through your juicer with some >carrots,ginger,garlic [optional depending on social situations], >fresh jalapeno pepper >and other vegetables. > >dan > > > > > > Lyn: Rejuvelac ? > > >>From: Dimitri <nicholas108@...> >> >> >>> Personal experience note (same/similar condition): >>> >>> The Rejuvelac (made from wheat berries/sprouts as described in >>Wigmore's >>> and Meyerowitz's Wheat Grass books) enables me to take the >>supplements and >>> handle the quantity of fresh juices I'm using. The enzymes seem to >>be just >>> right for my stomach. If interested and need information, just ask. >> Of >>> course, the wheatgrass itself seems to be really helping me. >>> >>> Lyn >>> >>Hello Lyn, >> >>I love the taste of Rejuvelac, but the one place close where i can get >>it charges too much. Is it easy to make, do you have the recipe handy >> & can i drink it daily'ish and in large quantities, or because of the >>enzymes and whatever else that's in it, is it just meant to be taken >>as per required for remedial purposes? that's a lot of questions for >>one question mark, but i'd appreciate any part of that being answered. >> i'd sort of forgotten all about Rejuvelac. thanks, >> >>Nick >>------------------------------------------------------------------------ >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 1999 Report Share Posted February 9, 1999 Thanks.................... The important part is to BRUISE the cabbage to get the juices out more quickly. I got that part from Viktoras Kulvinskas who worked with Ann Wigmore Also must put a weight on the saurkraut to get the juice flowing so that it rises above the level of the cabbage. I put the cut up cabbage in a crock then I have another crock that fits right into the first crock.Then I put some iron barbell weights into the small crock..... 10 LBs worth dan Lyn: Rejuvelac ? >> >> >>>From: Dimitri <nicholas108@...> >>> >>> >>>> Personal experience note (same/similar condition): >>>> >>>> The Rejuvelac (made from wheat berries/sprouts as described in >>>Wigmore's >>>> and Meyerowitz's Wheat Grass books) enables me to take the >>>supplements and >>>> handle the quantity of fresh juices I'm using. The enzymes seem to >>>be just >>>> right for my stomach. If interested and need information, just ask. >>> Of >>>> course, the wheatgrass itself seems to be really helping me. >>>> >>>> Lyn >>>> >>>Hello Lyn, >>> >>>I love the taste of Rejuvelac, but the one place close where i can get >>>it charges too much. Is it easy to make, do you have the recipe handy >>> & can i drink it daily'ish and in large quantities, or because of the >>>enzymes and whatever else that's in it, is it just meant to be taken >>>as per required for remedial purposes? that's a lot of questions for >>>one question mark, but i'd appreciate any part of that being answered. >>> i'd sort of forgotten all about Rejuvelac. thanks, >>> >>>Nick >>>------------------------------------------------------------------------ >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 1999 Report Share Posted February 9, 1999 ok, ok, will you share the Shultze hot tonic recipe? > > The Schulze hot tonic is getting so popular around here we have to keep > making new batches almost weekly. It has really helped folks get through > this season so pregnant with viral infections and the like. Essential oils > are also proving to be a wonderful tool....this has been a real eye-opener > for a lot of us. (Funny, Schulze does'nt mention these at all.) > > God Bless, > > > Quote Link to comment Share on other sites More sharing options...
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