Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 Welcome to the group Sharon! Vona Got Limu????? www.vr.originallimu.com 3000 year old secret for health revealed ! Toll-free 1-866-852-4832 my ID# 7875201 Newbie with a question > > > Hi, > I'm Sharon and I live in southern AZ. I've been reading Weston Price stuff > off and on for a few years. This last month I have really been getting > into > some of the recipes from Nourishing Traditions. I'm ready to start l-f > some > veggies but I am concerned about the refrigeration that Sally finishes the > recipes on...is this due to using whey? I know there are some recipes that > she says to add more salt in replacement of whey. Since I live in southern > AZ with an evaporative cooler and have limited fridge space, how can I > prepare the l-f veggies that will be shelf stable in a pantry? There is > some > temp fluctuations in this pantry, but not drastic from winter and summer. > Hope I have asked clearly ;-) > Thanks, > Sharon > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 Bruce, Come on, it is gardening season, and even though I have 2 chest freezers, one is filled with 1/2 buffalo, and I planted 4 zucchini plants alone, and have 5 total garden boxes, plus fruit trees,,, I need all the storage help I can get, freezers will only go so far....give,,, tell us the secret procedures for storing without refrigeration... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 > Since I live in southern AZ with an evaporative cooler and have limited fridge > space, how can I prepare the l-f veggies that will be shelf stable in a > pantry? Ah!, my speciality..<BG> : -) I make about 45 gallons or so of lactic acid fermented vegetables each year which are fermented and stored at room temperature (in the basement). I use cabbage as a base and add in vegetables and herbs for flavoring. I use garlic, pickling onions and dill for the most part, as well as carrots, cauliflower, cucumber, etc. Using cabbage as a base works well because cabbage ferments very well on it's own and when fresh has an abundance of lactic acid fermenting bacteria present on the leaf surfaces and in the interstitial spaces of the leaf itself. I have never actually tried doing an open ferment, (like with a crock and a weight), as I get excellent results fermenting in glass jars with closed lids. The advantage of fermenting in a closed jar is that the jars can be prepared and stored and left to ferment without having to do further processing, (canning, freezing) or refrigerating the jars. There is never a problem with mold growing either as the Co2 gas produced and retained in the jar prevents their growth. For me it's the only practical way to prepare and ferment the amount of vegetables from my garden that I want to and to be able to store and eat the cultured vegetables raw. My fermented vegetables develop a sour, rich, complex flavor. I have been told they are quite good. : -) When fermenting vegetables the factors I try watch are: - the level of salt, I determine this by taste but I think I use around 1% salt. - temperature, around 72°F to 75°F for the first few days to get the fermentation off to a good start and have the pH drop rapidly. - light, I always store my fermented vegetables in the dark as light would cause them to grey and to lose vitamins which can be damaged by light. - explosions, I don't get too many jars exploding anymore but I have lost a number this way. I usually store my jars in plastic containers to prevent leakage is a jar does blowup. With jars with screw tops I leave the lid a bit loose for the first week or ten days to allow some of the gas to vent. I have a more detailed description of the process I use to make fermented vegetables, if anyone wants to read it I can post it. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 > I have a more detailed description of the process I use to > make fermented vegetables, if anyone wants to read it I can post it. > regards, Bruce Please post! I, for one, would love to know the details. I'm also looking to plant your recommended Danish Ballhead cabbage this year on your recommend. Fun! ~Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 >Since I live in southern >AZ with an evaporative cooler and have limited fridge space, how can I >prepare the l-f veggies that will be shelf stable in a pantry? There is some >temp fluctuations in this pantry, but not drastic from winter and summer. >Hope I have asked clearly ;-) >Thanks, >Sharon LF vegies will keep at room temp. In some conditions they can get too sour or mushy. The old books say to keep them in the " cold cellar " which is about 50-60 degrees. Anywhere in the world, if you dig down about 5 feet, that's the temp. So the Koreans buried their kimchi in big pots, and covered the top with straw. You can do the same with a plastic trash can, just bury it. Then set your jars inside. Hay bales would probably work too ... they are excellent insulators. I'm lobbying to have my hubby dig out a " room " into a hillside, where we can store wine and vegies. But the garage shelves actually work fine for most of the winter and some of the summer (granted we have a rather cool year here). My great-grandma though, just kept a kraut barrel on the front porch. Full of kraut, all year long. The kids (my Mom) just dipped in their hands and got a handful of kraut when they were hungry. This was Tennesee, so I guess it kept well enough with no special care. Mom did say it got frothy stuff on top, they just skimmed it off. However, I did get an cheap fridge to keep out in the garage, which works well enough and it's mouseproof. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 >I'm also looking to >plant your recommended Danish Ballhead cabbage this year on your >recommend.Fun! ~Robin Hi again Bruce, I can't find Danish Ballhead. I've tried ny's and local stores. Any recommendations? TIA Dahlia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 please post also thanks Robyn >From: " Robin Reese " <robin.reese@...> >Reply-nutrition ><nutrition > >Subject: RE: Newbie with a question >Date: Wed, 13 Apr 2005 20:16:23 -0700 > > > > I have a more detailed description of the process I use to > > make fermented vegetables, if anyone wants to read it I can post it. > > regards, Bruce > >Please post! I, for one, would love to know the details. I'm also looking >to >plant your recommended Danish Ballhead cabbage this year on your recommend. >Fun! ~Robin > > _________________________________________________________________ Update your mobile with a hot polyphonic ringtone: http://fun.mobiledownloads.com.au/191191/index.wl?page=191191polyphonicringtone Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Hi All, I have been diagnosed with CFIDS/FM and Lyme. My neurologist says I probably have MS but the tests aren't conclusive. So basically no one knows why I have disabling pain, fatigue, headaches, weakness, etc. I am interested in trying LDN. It sounds safe enough to give it a trial run. I have 2 questions: 1. Is there a detailed protocol to using LDN available somewhere on the web? 2. Is there any reason not to get the 50mg tablet of Naltrexone and grind it with a mortar and pestle, mix it with distilled water and carefully measure out the dose? Thanks for your help, Quote Link to comment Share on other sites More sharing options...
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