Re: cabbage rejuvelac

[Guest guest]

i would love the cabbage rejuvelac recipe. also, kefir is so easy to make.

thanks, diana

[Guest guest]

, you say kefir is easy to make. How do you make it? Because my

attempts are failing. Why do i get thick kefir and runny yogurt when i want

it the other way around? My house is very cool. Maybe i need heat.

Elaine

[Guest guest]

Dear

I do not recall that my cabbage rejuvelac darkened and separated.

Putting it in the fridge will stop the fermentation process.

Maybe it was too warm so you might have to keep it in a cupboard to

ferment it. Pour off the juice tonight and see if it is like the

recipe describes.

Bee

[Guest guest]

> Dear

> I do not recall that my cabbage rejuvelac darkened and separated.

> Putting it in the fridge will stop the fermentation process.

>

> Maybe it was too warm so you might have to keep it in a cupboard to

> ferment it. Pour off the juice tonight and see if it is like the

> recipe describes.

>

Thanks, Bee. I'm guessing since you don't recall your cabbage

separating that I've been doing the rejuv wrong all along. Mine has

always separated a bit (right through the middle, horizontally). Can

you tell me how course the cabbage should be? After just a few seconds

in the blender (w/ distilled water), my cabbage is in very small

pieces, almost the consistency of apple sauce.

Thanks! :{{hug}}

Chris

[Guest guest]

Hi

The recipe says to use coarsely choppped cabbage, put it in the blender

and start the blender at low speed and then advance the blender to high

speed and blend for 30 more seconds. If you are following these

directions it will turn out okay. I would switch from low speed to

high speed quite soon.

Bee