Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Thanks Ilanit! I looked at your blog and it doesn't seem hard as you say. The one concern I'd have is sterilizing the jar. Is that where one can use a pressure cooker?? If you're only covering it with a paper towel or cheezecloth wouldn't more bacteria get in or is that the point?? Thanks again! Ilanit Tof wrote: > some forms of pickling are very very easy and great. you ccan find a > step by stpe guide at my blog to guide you > > http://www.energizedeating.com/blog/ > > /*Ilanit*/ > > ------------------------------------------------------------------------ > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This > email message and attachments may contain information that is > confidential to Little Tree. If you are not the intended recipient you > cannot use, distribute, forward or copy the message or attachments. In > such a case, please notify the sender by return email and erase all > copies of the message and attachments. The sender of this email > message does not allow the recipient to forward this email message or > attachments in whole or in part by means of the internet. Opinions, > conclusions and other information in this message and attachments that > do not relate to the official business of Little Ttree are neither > given nor endorsed by it. This email message and any attachments are > subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 you can just boil the jars. I put some acidic water from a water alkalizing machine in or use ozonated water bit boiling fine. yes the idea is that the ambient bacteria get in but the salt stops the proliferation of harmful bacteria. if i dont use salt and do it the cultured vegetables way -much finer - blending the veggies i close the jar and then leave a little room for expansion of the gases. or let it ipen a little after a few days. this is the way taught by the body ecology diet people and is a different effect. it is also ready in a few days to a week. I love to make that with kohlrabi especially Sarrett wrote: Thanks Ilanit! I looked at your blog and it doesn't seem hard as you say. The one concern I'd have is sterilizing the jar. Is that where one can use a pressure cooker?? If you're only covering it with a paper towel or cheezecloth wouldn't more bacteria get in or is that the point?? Thanks again! Ilanit Tof wrote: > some forms of pickling are very very easy and great. you ccan find a > step by stpe guide at my blog to guide you > > http://www.energizedeating.com/blog/ > > /*Ilanit*/ > > ---------------------------------------------------------- > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This > email message and attachments may contain information that is > confidential to Little Tree. If you are not the intended recipient you > cannot use, distribute, forward or copy the message or attachments. In > such a case, please notify the sender by return email and erase all > copies of the message and attachments. The sender of this email > message does not allow the recipient to forward this email message or > attachments in whole or in part by means of the internet. Opinions, > conclusions and other information in this message and attachments that > do not relate to the official business of Little Ttree are neither > given nor endorsed by it. This email message and any attachments are > subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanitlittletree.au <mailto:ilanitlittletree.au> > <mailto:ilanitlittletree.au>www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ---------------------------------------------------------- -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 you can just boil the jars. I put some acidic water from a water alkalizing machine in or use ozonated water bit boiling fine. yes the idea is that the ambient bacteria get in but the salt stops the proliferation of harmful bacteria. if i dont use salt and do it the cultured vegetables way -much finer - blending the veggies i close the jar and then leave a little room for expansion of the gases. or let it ipen a little after a few days. this is the way taught by the body ecology diet people and is a different effect. it is also ready in a few days to a week. I love to make that with kohlrabi especially Sarrett wrote: Thanks Ilanit! I looked at your blog and it doesn't seem hard as you say. The one concern I'd have is sterilizing the jar. Is that where one can use a pressure cooker?? If you're only covering it with a paper towel or cheezecloth wouldn't more bacteria get in or is that the point?? Thanks again! Ilanit Tof wrote: > some forms of pickling are very very easy and great. you ccan find a > step by stpe guide at my blog to guide you > > http://www.energizedeating.com/blog/ > > /*Ilanit*/ > > ---------------------------------------------------------- > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This > email message and attachments may contain information that is > confidential to Little Tree. If you are not the intended recipient you > cannot use, distribute, forward or copy the message or attachments. In > such a case, please notify the sender by return email and erase all > copies of the message and attachments. The sender of this email > message does not allow the recipient to forward this email message or > attachments in whole or in part by means of the internet. Opinions, > conclusions and other information in this message and attachments that > do not relate to the official business of Little Ttree are neither > given nor endorsed by it. This email message and any attachments are > subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanitlittletree.au <mailto:ilanitlittletree.au> > <mailto:ilanitlittletree.au>www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ---------------------------------------------------------- -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Cool!! If I can find the right sized jar I'll have to give it a try. BTW...I like your website. I'm going to have to try that tomato sause substitute. Ilanit Tof wrote: > > > you can just boil the jars. I put some acidic water from a water > alkalizing machine in or use ozonated water bit boiling fine. > > yes the idea is that the ambient bacteria get in but the salt stops > the proliferation of harmful bacteria. if i dont use salt and do it > the cultured vegetables way -much finer - blending the veggies i close > the jar and then leave a little room for expansion of the gases. or > let it ipen a little after a few days. this is the way taught by the > body ecology diet people and is a different effect. it is also ready > in a few days to a week. I love to make that with kohlrabi especially > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 any sized jar will do - dont put it off and have fun with the nomato world! thanks for the kudos. you can also check out my personal website www.littetree.com.au if you like. Sarrett wrote: Cool!! If I can find the right sized jar I'll have to give it a try. BTW...I like your website. I'm going to have to try that tomato sause substitute. Ilanit Tof wrote: > > > you can just boil the jars. I put some acidic water from a water > alkalizing machine in or use ozonated water bit boiling fine. > > yes the idea is that the ambient bacteria get in but the salt stops > the proliferation of harmful bacteria. if i dont use salt and do it > the cultured vegetables way -much finer - blending the veggies i close > the jar and then leave a little room for expansion of the gases. or > let it ipen a little after a few days. this is the way taught by the > body ecology diet people and is a different effect. it is also ready > in a few days to a week. I love to make that with kohlrabi especially > -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 , Ilanit's site is really cool, huh? Ilanit is a great educator, teacher, writer, and resource. Here are some other resources, from other people: Macrobiotic Community Cookbook, Revised & Updated by Bliss-Lerman has three pickle recipes: Red Radish, Dill, and Rutabaga-Tamari Pickles American Macrobiotic Cuisine by Meridith McCarty has two pressed salad recipes plus 3 recipes for homemade quick pickles The Hip Chick's Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body by Porter Two recipes: Red Radish Umeboshi, and Miso Pickles Healing With Whole Foods: Asian Traditions and Modern Nutrition by Pitchford Has seven pickle recipes. Macrobiotic Healing Secrets:The Missing Pieces to the Macrobiotic Puzzle by Lino Stanchich Contains a very excellent chapter called The Power of Pickles including an umeboshi answer to Gatorade, and a Ume Pickle recipe with seven variations! "...One of the most miraculous pickles and digestive aids is the umeboshi..." "If you have a digestive problem, pull off one quarter to one half of the umeboshi flesh and place in a cup of (bancha twig) tea. Drink the tea and eat the piece of plum.If the problem still persists after a half an hour, chew another portion and if needed, take a third time. Avoid overeating any salted foods. Limit your total intake to one small umeboshi (the size of a large grape).....The Japanese believe that one umeboshi per day is the best defense against all kinds of infection.That quantity might be too much for us Westerners, who should eat about two per week to strengthen digestion and the intestines as well as increase the stomach's digestive juices..". There is one source of lactobacili that many longtime macro counselors and visitors from the Far East have found lacking at macrobiotic pot lucks that otherwise offered delicious, creative and made from high qualty ingredients and that is... pickles and sauerkraut. Lino says that " ..Pickles are the digestive aids of the macrobiotic diet..and that a macrobiotic pickle is fermented with (sea) salt or with fermented sauce such as shoyu/soy sauce, miso or ume vinegar. There are short term pickles and long term pickles. Commercial pickles we buy in the store are often made with vinegar and sweeteners and are heated when packed. Therefore they have lost their ability to promote intestinal flora which helps digestion. Homemade pickles are generally of higher quality and effectiveness. Pickles improve assimilation, prevent and treat heartburn, reduce flatulence, and diminish the bloated and lethargic feeling one may experience after a meal." Making Sauerkraut and pickled vegetables at home by Klaus Kaufmann and Annelies Schoneck According to Klaus Kauffmann and Anneles Schoneck in their The Cultured Cabbage:Rediscovering the Art of Making Sauerkraut "Sauerkraut eliminates disease causing 'bad' bacteria and reintroduces friendly "good" bacteria (such as Lactobacillus acidophilus)." And if that's not enough, then you might consider getting a copy of Wild Fermentaion:The Flavor, Nutrition, and Craft of Live Culture Foods by Sandor Ellix Katz Need I say more? Unless you want specific instructions on how to make traditional nuka (daikon) pickles... Thank you, very much. Bruce Paine Sarrett wrote: Cool!! If I can find the right sized jar I'll have to give it a try. BTW...I like your website. I'm going to have to try that tomato sause substitute. Ilanit Tof wrote: > > > you can just boil the jars. I put some acidic water from a water > alkalizing machine in or use ozonated water bit boiling fine. > > yes the idea is that the ambient bacteria get in but the salt stops > the proliferation of harmful bacteria. if i dont use salt and do it > the cultured vegetables way -much finer - blending the veggies i close > the jar and then leave a little room for expansion of the gases. or > let it ipen a little after a few days. this is the way taught by the > body ecology diet people and is a different effect. it is also ready > in a few days to a week. I love to make that with kohlrabi especially > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 Cool!! I'll have to spend some time checking it out....I went to the homepage and it looks like you have some very interesting stuff there. Ilanit Tof wrote: > > > any sized jar will do - dont put it off and have fun with the nomato > world! > > thanks for the kudos. you can also check out my personal website > > www.littetree.com.au > > if you like. > > Sarrett wrote: > >> Cool!! If I can find the right sized jar I'll have to give it a try. >> BTW...I like your website. I'm going to have to try that tomato sause >> substitute. >> >> >> Ilanit Tof wrote: >> >> > >> > >> > you can just boil the jars. I put some acidic water from a water >> > alkalizing machine in or use ozonated water bit boiling fine. >> > >> > yes the idea is that the ambient bacteria get in but the salt stops >> > the proliferation of harmful bacteria. if i dont use salt and do it >> > the cultured vegetables way -much finer - blending the veggies i close >> > the jar and then leave a little room for expansion of the gases. or >> > let it ipen a little after a few days. this is the way taught by the >> > body ecology diet people and is a different effect. it is also ready >> > in a few days to a week. I love to make that with kohlrabi especially >> > >> > > -- > > /*Ilanit*/ > > ------------------------------------------------------------------------ > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This > email message and attachments may contain information that is > confidential to Little Tree. If you are not the intended recipient you > cannot use, distribute, forward or copy the message or attachments. In > such a case, please notify the sender by return email and erase all > copies of the message and attachments. The sender of this email > message does not allow the recipient to forward this email message or > attachments in whole or in part by means of the internet. Opinions, > conclusions and other information in this message and attachments that > do not relate to the official business of Little Ttree are neither > given nor endorsed by it. This email message and any attachments are > subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 Thanks for the pointers Bruce!! They look like interesting books. Yes, Ilanit's sites are quite interesting.....It looks like there's a lot of good info there. Bruce wrote: > , > > Ilanit's site is really cool, huh? > > Ilanit is a great educator, teacher, writer, and resource. > > Here are some other resources, from other people: > > > Macrobiotic Community Cookbook, Revised & Updated > <http://www.simply-natural.biz/macrocommunity.php> by > Bliss-Lerman > > has three pickle recipes: Red Radish, Dill, and Rutabaga-Tamari Pickles > > > American Macrobiotic Cuisine > <http://www.simply-natural.biz/American-Macrobiotic-Cuisine.php> by > Meridith McCarty > > has two pressed salad recipes plus 3 recipes for homemade quick pickles > > The Hip Chick's Guide to Macrobiotics: A Philosophy for Achieving a > Radiant Mind and a Fabulous Body > <http://www.simply-natural.biz/hipchicks.php> by Porter > <http://www.hipchickmacrobiotics.com/> > > Two recipes: Red Radish Umeboshi, and Miso Pickles > > > Healing With Whole Foods: Asian Traditions and Modern Nutrition > <http://www.simply-natural.biz/Healing-With-Whole-Foods.php> by > Pitchford > > Has seven pickle recipes. > > *Macrobiotic Healing Secrets:The Missing Pieces to the Macrobiotic > Puzzle <http://www.gomf.macrobiotic.net/Books.htm> by Lino Stanchich* > > Contains a very excellent chapter called The Power of Pickles > including an umeboshi answer to Gatorade, and a Ume Pickle recipe with > seven variations! > > " ...One of the most miraculous pickles and digestive aids is the > umeboshi... " > > " If you have a digestive problem, pull off one quarter to one half of > the umeboshi flesh and place in a cup of (bancha twig) tea. Drink the > tea and eat the piece of plum.If the problem still persists after a > half an hour, chew another portion and if needed, take a third time. > Avoid overeating any salted foods. Limit your total intake to one > small umeboshi (the size of a large grape).....The Japanese believe > that one umeboshi per day is the best defense against all kinds of > infection.That quantity might be too much for us Westerners, who > should eat about two per week to strengthen digestion and the > intestines as well as increase the stomach's digestive juices.. " . > > There is one source of lactobacili that many longtime macro counselors > and visitors from the Far East have found lacking at macrobiotic pot > lucks that otherwise offered delicious, creative and made from high > qualty ingredients and that is... pickles and sauerkraut. > > Lino says that " ..Pickles are the digestive aids of the macrobiotic > diet..and that a macrobiotic pickle is fermented with (sea) salt or > with fermented sauce such as shoyu/soy sauce, miso or ume vinegar. > There are short term pickles and long term pickles. Commercial pickles > we buy in the store are often made with vinegar and sweeteners and are > heated when packed. Therefore they have lost their ability to promote > intestinal flora which helps digestion. Homemade pickles are generally > of higher quality and effectiveness. Pickles improve assimilation, > prevent and treat heartburn, reduce flatulence, and diminish the > bloated and lethargic feeling one may experience after a meal. " > > *Making Sauerkraut and pickled vegetables at home > <http://www.discountnaturalfoods.com/shopnew/pages/sauerkrautbo.html> > by Klaus Kaufmann and Annelies Schoneck* > > According to Klaus Kauffmann and Anneles Schoneck in their *_The > Cultured Cabbage:Rediscovering the Art of Making Sauerkraut_* > " Sauerkraut eliminates disease causing 'bad' bacteria and reintroduces > friendly " good " bacteria (such as Lactobacillus acidophilus). " > > And if that's not enough, then you might consider getting a copy of > Wild Fermentaion:The Flavor, Nutrition, and Craft of Live Culture > Foods <http://www.simply-natural.biz/fermentation.php> by Sandor Ellix > Katz <http://wildfermentation.com/> > > Need I say more? > > Unless you want specific instructions on how to make traditional nuka > (daikon) pickles... > > Thank you, very much. > > Bruce Paine <http://brucesaysbalancezine.typepad.com/brucesmbbookreview/> > > > > > > > > > Sarrett wrote: > >> Cool!! If I can find the right sized jar I'll have to give it a try. >> BTW...I like your website. I'm going to have to try that tomato sause >> substitute. >> >> >> Ilanit Tof wrote: >> >> > >> > >> > you can just boil the jars. I put some acidic water from a water >> > alkalizing machine in or use ozonated water bit boiling fine. >> > >> > yes the idea is that the ambient bacteria get in but the salt stops >> > the proliferation of harmful bacteria. if i dont use salt and do it >> > the cultured vegetables way -much finer - blending the veggies i close >> > the jar and then leave a little room for expansion of the gases. or >> > let it ipen a little after a few days. this is the way taught by the >> > body ecology diet people and is a different effect. it is also ready >> > in a few days to a week. I love to make that with kohlrabi especially >> > >> > > Quote Link to comment Share on other sites More sharing options...
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