Guest guest Posted September 26, 2011 Report Share Posted September 26, 2011 Good for you, , for wanting to get started. I don't know a single man in my local world who ever even wanted to touch yogurt, so you are one in a million besides the few that are on this group. As for getting started, if you have freecycle in your county, try there for grains. I got mine that way and I live in WV. I only came up with this idea for myself after trying other ways to obtain a kombucha scoby and kefir grains. When I asked two different HFS if they could get these things for me, they couldn't even spell them, but one said they could get them for me. Well, I never got a call back and that was in January, so I know they were no source for me. Freecycle is a yahoo group and that might just help you. Just go into the main site for this group and search for groups by using Freecycle and your county name or town name. Another possible option is a kefir group. I am on a kombucha yahoo group and people are very willing to send a scoby locally. So I suppose any kefir group will be the same way, but I am not part of one of those. My kefir/scoby friend lives just a few miles away from me and she came through my want ad on that I put on freecycle. Also Youtube has many videos about making kefir to help you learn by seeing. Have fun and enjoy the process. Lyn > > Greetings, > > I was hopping you guys could share an easy way of how to make Kefir Ferment with products available at the Health food store, to someone like me with little to no experience on how to make things like that. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2011 Report Share Posted September 26, 2011 Hello all - I have had no success with Kefir, in spite of access to a neighbor's authentic grains from the Ukraine - which she brings back each summer! I think in my case it is a question of time. I just never have time to take care of my kefir. So, I have a book to recommend - all about ferments. And of course how wonderful it is to EAT our probiotics instead of buying expensive supplements! All fermented foods (this means naturally fermented NOT vinegar) are full of wonderful bacteria. So here goes: Sandor Katz: Wild Fermentation. Wonderful book. He knows it all. > ** > > > Good for you, , for wanting to get started. I don't know a single man > in my local world who ever even wanted to touch yogurt, so you are one in a > million besides the few that are on this group. > > As for getting started, if you have freecycle in your county, try there for > grains. I got mine that way and I live in WV. I only came up with this idea > for myself after trying other ways to obtain a kombucha scoby and kefir > grains. When I asked two different HFS if they could get these things for > me, they couldn't even spell them, but one said they could get them for me. > Well, I never got a call back and that was in January, so I know they were > no source for me. > > Freecycle is a yahoo group and that might just help you. Just go into the > main site for this group and search for groups by using Freecycle and your > county name or town name. > > Another possible option is a kefir group. I am on a kombucha yahoo group > and people are very willing to send a scoby locally. So I suppose any kefir > group will be the same way, but I am not part of one of those. My > kefir/scoby friend lives just a few miles away from me and she came through > my want ad on that I put on freecycle. > > Also Youtube has many videos about making kefir to help you learn by > seeing. > > Have fun and enjoy the process. > > Lyn > > > > > > Greetings, > > > > I was hopping you guys could share an easy way of how to make Kefir > Ferment with products available at the Health food store, to someone like me > with little to no experience on how to make things like that. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 If you are looking at probiotics, look at Kombucha and Kim Chi. I do sour kraut like Kim Chi. I am reading lately milk and night shade plants may cause auto immune diseases. BOB > Hello all - I have had no success with Kefir, in spite of access to a > neighbor's authentic grains from the Ukraine - which she brings back each > summer! > I think in my case it is a question of time. I just never have time to take > care of my kefir. > So, I have a book to recommend - all about ferments. And of course how > wonderful it is to EAT our probiotics instead of buying expensive > supplements! > All fermented foods (this means naturally fermented NOT vinegar) are full > of > wonderful bacteria. So here goes: > Sandor Katz: Wild Fermentation. > Wonderful book. He knows it all. > > > > > ** > > > > > > Good for you, , for wanting to get started. I don't know a single > man > > in my local world who ever even wanted to touch yogurt, so you are one in > a > > million besides the few that are on this group. > > > > As for getting started, if you have freecycle in your county, try there > for > > grains. I got mine that way and I live in WV. I only came up with this > idea > > for myself after trying other ways to obtain a kombucha scoby and kefir > > grains. When I asked two different HFS if they could get these things for > > me, they couldn't even spell them, but one said they could get them for > me. > > Well, I never got a call back and that was in January, so I know they > were > > no source for me. > > > > Freecycle is a yahoo group and that might just help you. Just go into the > > main site for this group and search for groups by using Freecycle and > your > > county name or town name. > > > > Another possible option is a kefir group. I am on a kombucha yahoo group > > and people are very willing to send a scoby locally. So I suppose any > kefir > > group will be the same way, but I am not part of one of those. My > > kefir/scoby friend lives just a few miles away from me and she came > through > > my want ad on that I put on freecycle. > > > > Also Youtube has many videos about making kefir to help you learn by > > seeing. > > > > Have fun and enjoy the process. > > > > Lyn > > > > > > > > > > Greetings, > > > > > > I was hopping you guys could share an easy way of how to make Kefir > > Ferment with products available at the Health food store, to someone like > me > > with little to no experience on how to make things like that. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 BOB How do you do your sauerkraut? I bought a head of cabbage this weekend to start trying to make kraut and could use some pointers. I am doing KT and Kefir, but not doing well with those in the 8 months since starting. Tho the KT has been doing much better with the warmer weather of spring and summer. But my ferments take over 2 wks and I cannot figure out how to get it down. My Kefir remains weak because the grains won't grow and it won't give me a nice layer of curds and whey separation. My milk only thickens a bit and separates a bit. I had one great ferment two days ago out of the whole season and it does not look today like it is going to repeat that for me. So I am wanting to put more fermented food into my diet, but still have my apprehensions. Is it just a matter of grating the cabbage, putting in a qt jar with water and salt and seal with a lid? Lyn >If you are looking at probiotics, look at Kombucha and Kim Chi. I do sour kraut like Kim Chi. I am reading lately milk and night shade plants may cause auto immune diseases. < Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 Exactly like I make KIM CHI except use cabbage instead. I do not use Kefir. Does not taste good. Cabbage takes longer to ferment than Chinese cabbage. You can omit the sugar, fish sauce and daikon radish. There are many recipes on the net. Two quarts 1 large Chinese or Napa Cabbage 1 gallon (4l) water 1/2 cup (100g) coarse salt 1 small head of garlic, peeled and finely minced one 2-inch (6cm) piece of fresh ginger, peeled and minced 1/4 cup (60ml) fish sauce 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends) 1 medium daikon radish, peeled and grated 1 teaspoon sugar or honey 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks. 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours. 3. Mix the other ingredients in a very large metal or glass bowl. 4. Drain the cabbage, rinse it, and squeeze it dry. 5. Here’s the scary part: mix it all up. Some recipes advise wearing rubber gloves since the chili paste can stain your hands. 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature. 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready. 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving. Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented. > > > > BOB > > How do you do your sauerkraut? I bought a head of cabbage this weekend to > start trying to make kraut and could use some pointers. I am doing KT and > Kefir, but not doing well with those in the 8 months since starting. Tho the > KT has been doing much better with the warmer weather of spring and summer. > But my ferments take over 2 wks and I cannot figure out how to get it down. > My Kefir remains weak because the grains won't grow and it won't give me a > nice layer of curds and whey separation. My milk only thickens a bit and > separates a bit. I had one great ferment two days ago out of the whole > season and it does not look today like it is going to repeat that for me. So > I am wanting to put more fermented food into my diet, but still have my > apprehensions. > > Is it just a matter of grating the cabbage, putting in a qt jar with water > and salt and seal with a lid? > > Lyn > > > >If you are looking at probiotics, look at Kombucha and Kim Chi. I do sour > kraut like Kim Chi. I am reading lately milk and night shade plants may > cause auto immune diseases. < > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 Great recipe!! Thanks. Sally Fallon of the Weston Price Institute swears by Beet Kavaas. Her book is " Nourishing Traditions " She eats sauerkraut and kavass every day! I have been buying Russian Kavaas and love it. Plan to experiment with Water Kefir - you can flavor it. Again Sandor Katz' book is wonderful and full of techniques and advise + recipes. Oh and again - Planet Thrive- a fabulous website - there is a wonderful cook who posts recipes there and she has many fermented foods in her file. Kim Christiansen. Check it out. On Tue, Sep 27, 2011 at 11:47 AM, Ratliff wrote: > Exactly like I make KIM CHI except use cabbage instead. I do not use Kefir. > Does not taste good. Cabbage takes longer to ferment than Chinese cabbage. > You can omit the sugar, fish sauce and daikon radish. There are many > recipes on the net. > > Two quarts > > 1 large Chinese or Napa Cabbage > 1 gallon (4l) water > 1/2 cup (100g) coarse salt > > 1 small head of garlic, peeled and finely minced > one 2-inch (6cm) piece of fresh ginger, peeled and minced > 1/4 cup (60ml) fish sauce > 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder > 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green > part, too, except for the tough ends) > 1 medium daikon radish, peeled and grated > 1 teaspoon sugar or honey > > 1. Slice the cabbage lengthwise in half, then slice each half lengthwise > into 3 sections. Cut away the tough stem chunks. > 2. Dissolve the salt in the water in a very large container, then submerge > the cabbage under the water. Put a plate on top to make sure they stay > under > water, then let stand for 2 hours. > 3. Mix the other ingredients in a very large metal or glass bowl. > 4. Drain the cabbage, rinse it, and squeeze it dry. > 5. Here’s the scary part: mix it all up. > Some recipes advise wearing rubber gloves since the chili paste can stain > your hands. > 6. Pack the kimchi in a clean glass jar large enough to hold it all and > cover it tightly. Let stand for one to two days in a cool place, around > room > temperature. > 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and > should be refrigerated. If not, let it stand another day, when it should be > ready. > 8. Once it’s fermenting, serve or store in the refrigerator. If you want, > add a sprinkle of toasted sesame seeds over the kimchi for serving. > Storage: Many advise to eat the kimchi within 3 weeks. After that, it can > get too fermented. > > > > > > > > > > > BOB > > > > How do you do your sauerkraut? I bought a head of cabbage this weekend to > > start trying to make kraut and could use some pointers. I am doing KT and > > Kefir, but not doing well with those in the 8 months since starting. Tho > the > > KT has been doing much better with the warmer weather of spring and > summer. > > But my ferments take over 2 wks and I cannot figure out how to get it > down. > > My Kefir remains weak because the grains won't grow and it won't give me > a > > nice layer of curds and whey separation. My milk only thickens a bit and > > separates a bit. I had one great ferment two days ago out of the whole > > season and it does not look today like it is going to repeat that for me. > So > > I am wanting to put more fermented food into my diet, but still have my > > apprehensions. > > > > Is it just a matter of grating the cabbage, putting in a qt jar with > water > > and salt and seal with a lid? > > > > Lyn > > > > > > >If you are looking at probiotics, look at Kombucha and Kim Chi. I do > sour > > kraut like Kim Chi. I am reading lately milk and night shade plants may > > cause auto immune diseases. < > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 What is a night shade? I am not familiar with that term. ----- Original Message ----- If you are looking at probiotics, look at Kombucha and Kim Chi. I do sour kraut like Kim Chi. I am reading lately milk and night shade plants may cause auto immune diseases. BOB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 Also known as Bella Donna, Poisonous to horses for sure. ly.ninwv@... wrote: > > > What is a night shade? I am not familiar with that term. > > ----- Original Message ----- > From: " Ratliff " <robert.ratliff@... > <mailto:robert.ratliff%40gmail.com>> > > If you are looking at probiotics, look at Kombucha and Kim Chi. I do sour > kraut like Kim Chi. I am reading lately milk and night shade plants may > cause auto immune diseases. > BOB > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 Google the term. . . > ** > > > What is a night shade? I am not familiar with that term. > > ----- Original Message ----- > > > If you are looking at probiotics, look at Kombucha and Kim Chi. I do sour > kraut like Kim Chi. I am reading lately milk and night shade plants may > cause auto immune diseases. > BOB > > Quote Link to comment Share on other sites More sharing options...
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