Re: preserving leafy greens

[Guest guest]

Thanks

good to know.

D

preserving leafy greens

You can brine them for the winter as well - it increases some vitamins when

you do that - like C.

The traditional method of making sauerkraut is to shred the cabbage, sprinkle

it with salt then wait for it to draw out the juices. Sometimes cabbage is dryer

and brine needs to be added, and it's hard to know the amount of salt to use.

I use the method from making kimchi - that is, make a brine that has 1

tablespoon salt per cup of water, let the salt draw out the juices some (so it's

easier to pack into jars) then pack the cabbage (and other vegetables if you

like - shredded carrots, sliced onions, garlic, hot peppers, radish, sprouts)

into jars and wait at least 10 days. For some reason it sours faster that way,

too.

I just read directions to brine grape leaves to use making dolmades - you

wash, cut off the stems, roll them into cigarette-type rolls, then pack them

into a jar that has been filled 1/3 with brine, add more brine to top off and

leave for 2 months for the flavor to develop. Later unroll them, stuff with

rice, nuts, dried fruit, meat; roll/fold them into packages and simmer them in

wine - delicious!

> >> > A laxative dose is enough that it exceeds the amount that will be

> >> > absorbed.

> >> >

> >> So magnesium citrate laxative effect is simply dosage

> >> related...........hmm, for curiosity, I'll check the mg per dose on

> >> those bottles of the citrate laxative next time I'm at the store.....

> >> I keep turning up with " symptoms " of magnesium deficiency, though my

> >> blood work says its fine, but I just can't take any

> >> orally.............then again, I've also read that in itself means

> >> deficiency........

> >> Interesting about the horses, and magnesium, I have symptoms of insulin

> >> resistance, and am still hypothyroid, though working on that.

> >> sol

> >> > I have heard that Mag Oxide is the best form for absorption, at least

> >> > in horses. It is given in large amounts for laminitis in cresty necked

> >> > mares thought to be in insulin resistant. Probably through a hypo

> >> > thyroid effect on metabolic rate.

> >> >

> >> > Garnet

> >> >

> >> >

> >>

> >>

> >

> >

> >

> > ------------------------------------

> >

> > List Home Page:

> >

> > http://health.groups.yahoo.com/group/DimethylSulfoxide-DMSO

> >

> > Books:

> > DMSO Nature's Healer by Morton

> > MSM The Definitive Guide by Stanely MD and Appleton, NDYahoo!

> > Groups Links

> >

> >

> >

>

[Guest guest]

,

Yes, Haeckler is right on preserving leafy greens. Not only will the vitamins be

preserved, but you get enzymes too.

Sterilize all equipment to be used specially the glass container to store the

veggies (don't forget to put a stainless steel ladle while pouring the boiling

water to prevent breakage). Just boil around 3 to 4 cups of water, with one

tablespoon or two of vinegar, 1 tsp sugar or stevia, and two tablespoons of

salt. Let cool. While waiting for it to cool, wash the vegetables sprinkle

salt on it, squeeze, and let juice out, then rinse - this is for mustard greens.

For daikon and spring onions, wash the daikon/spring onion, slice thinly, rinse,

then add to the cooled brine. That would be ready in 3 -7 days time. Eat them

in two-three weeks time maximum for best taste.

> > >> > A laxative dose is enough that it exceeds the amount that will be

> > >> > absorbed.

> > >> >

> > >> So magnesium citrate laxative effect is simply dosage

> > >> related...........hmm, for curiosity, I'll check the mg per dose on

> > >> those bottles of the citrate laxative next time I'm at the store.....

> > >> I keep turning up with " symptoms " of magnesium deficiency, though my

> > >> blood work says its fine, but I just can't take any

> > >> orally.............then again, I've also read that in itself means

> > >> deficiency........

> > >> Interesting about the horses, and magnesium, I have symptoms of insulin

> > >> resistance, and am still hypothyroid, though working on that.

> > >> sol

> > >> > I have heard that Mag Oxide is the best form for absorption, at least

> > >> > in horses. It is given in large amounts for laminitis in cresty

necked

> > >> > mares thought to be in insulin resistant. Probably through a hypo

> > >> > thyroid effect on metabolic rate.

> > >> >

> > >> > Garnet

> > >> >

> > >> >

> > >>

> > >>

> > >

> > >

> > >

> > > ------------------------------------

> > >

> > > List Home Page:

> > >

> > > http://health.groups.yahoo.com/group/DimethylSulfoxide-DMSO

> > >

> > > Books:

> > > DMSO Nature's Healer by Morton

> > > MSM The Definitive Guide by Stanely MD and Appleton,

NDYahoo!

> > > Groups Links

> > >

> > >

> > >

> >

>

>

>

>

>

>

[Guest guest]

Can you ferment any kind of greens like you do cabbage? I regularly blend up

cabbage (add a little garlic,ginger,chilli peppers)with boiled (cooled) water

abd store in glass jar at room temp for a week or more and then refrigerate.

Usually use up the 2 litres in a month but one year left half a bottle in the

fridge for three months ( went overseas for holiday) and it was still good when

I returned.

Doug

Re: preserving leafy greens

,

Yes, Haeckler is right on preserving leafy greens. Not only will the vitamins

be preserved, but you get enzymes too.

Sterilize all equipment to be used specially the glass container to store the

veggies (don't forget to put a stainless steel ladle while pouring the boiling

water to prevent breakage). Just boil around 3 to 4 cups of water, with one

tablespoon or two of vinegar, 1 tsp sugar or stevia, and two tablespoons of

salt. Let cool. While waiting for it to cool, wash the vegetables sprinkle salt

on it, squeeze, and let juice out, then rinse - this is for mustard greens. For

daikon and spring onions, wash the daikon/spring onion, slice thinly, rinse,

then add to the cooled brine. That would be ready in 3 -7 days time. Eat them in

two-three weeks time maximum for best taste.

> > >> > A laxative dose is enough that it exceeds the amount that will be

> > >> > absorbed.

> > >> >

> > >> So magnesium citrate laxative effect is simply dosage

> > >> related...........hmm, for curiosity, I'll check the mg per dose on

> > >> those bottles of the citrate laxative next time I'm at the store.....

> > >> I keep turning up with " symptoms " of magnesium deficiency, though my

> > >> blood work says its fine, but I just can't take any

> > >> orally.............then again, I've also read that in itself means

> > >> deficiency........

> > >> Interesting about the horses, and magnesium, I have symptoms of insulin

> > >> resistance, and am still hypothyroid, though working on that.

> > >> sol

> > >> > I have heard that Mag Oxide is the best form for absorption, at least

> > >> > in horses. It is given in large amounts for laminitis in cresty

necked

> > >> > mares thought to be in insulin resistant. Probably through a hypo

> > >> > thyroid effect on metabolic rate.

> > >> >

> > >> > Garnet

> > >> >

> > >> >

> > >>

> > >>

> > >

> > >

> > >

> > > ------------------------------------

> > >

> > > List Home Page:

> > >

> > > http://health.groups.yahoo.com/group/DimethylSulfoxide-DMSO

> > >

> > > Books:

> > > DMSO Nature's Healer by Morton

> > > MSM The Definitive Guide by Stanely MD and Appleton,

NDYahoo!

> > > Groups Links

> > >

> > >

> > >

> >

>

>

>

>

>

>

[Guest guest]

There are lots of different methods. I don't heat anything going into mine,

because you want the wild yeasts and bacteria on the leaves to be there to start

the fermentation.

For some greens, like basil, there's another method where you make it into a

pesto (grind it or puree) then add some olive oil to top it off and seal out any

air. They say that can last all winter. The flavor changes quite a bit but is

pleasant. I'd guess you can do it with parsley as well.

For mustard, especially the fleshy kinds, I'd throw it in with the cabbage and

do a sauerkraut-type ferment.

There's a book, " Keeping Food Fresh " that has recipes from around the world,

many of them passed down through the generations that you may be interested in.

We just slow-cooked a pork roast with some sauerkraut I found in the basement.

Boy was that good!

> > > >> > A laxative dose is enough that it exceeds the amount that will be

> > > >> > absorbed.

> > > >> >

> > > >> So magnesium citrate laxative effect is simply dosage

> > > >> related...........hmm, for curiosity, I'll check the mg per dose on

> > > >> those bottles of the citrate laxative next time I'm at the store.....

> > > >> I keep turning up with " symptoms " of magnesium deficiency, though my

> > > >> blood work says its fine, but I just can't take any

> > > >> orally.............then again, I've also read that in itself means

> > > >> deficiency........

> > > >> Interesting about the horses, and magnesium, I have symptoms of

insulin

> > > >> resistance, and am still hypothyroid, though working on that.

> > > >> sol

> > > >> > I have heard that Mag Oxide is the best form for absorption, at

least

> > > >> > in horses. It is given in large amounts for laminitis in cresty

necked

> > > >> > mares thought to be in insulin resistant. Probably through a hypo

> > > >> > thyroid effect on metabolic rate.

> > > >> >

> > > >> > Garnet

> > > >> >

> > > >> >

> > > >>

> > > >>

> > > >

> > > >

> > > >

> > > > ------------------------------------

> > > >

> > > > List Home Page:

> > > >

> > > > http://health.groups.yahoo.com/group/DimethylSulfoxide-DMSO

> > > >

> > > > Books:

> > > > DMSO Nature's Healer by Morton

> > > > MSM The Definitive Guide by Stanely MD and Appleton,

NDYahoo!

> > > > Groups Links

> > > >

> > > >

> > > >

> > >

> >

> >

> >

> >

> >

> >

[Guest guest]

Here is a website that has lots of cultured food recipes mainly using kefir &

kefir water, but includes fermented veges:

http://users.sa.chariot.net.au/~dna/kefirkraut.html

It's a great site with lots of info on making your own healthful food.

And this website says " Pretty much any vegetable can be fermented. " :

http://www.wildfermentation.com/resources.php?page=vegetables

regards

Kirsty