Guest guest Posted July 31, 2004 Report Share Posted July 31, 2004 Dear , >>>>would be ok for me to try the cabbage rejuvelac? I haven't tried it yet cause folks with thyroid problems usually don't handle the cabbage family very well. ===>Cabbage rejuvelac wouldn't be a problem for you. It is lacto- fermented and much different than eating the cabbage itself. Go for it! Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2005 Report Share Posted October 30, 2005 That baby would likely have done the same with either wheat berry rejuvelac or kefir...possibly even homemade yogurt. I made mine exactly as specified in the recipe in the group files & at room temperature as well on my kicthen counter. It did not smell spoiled. It's also a heckova lotta trouble to be washing & cutting up all that much cabbage every morning or even every couple of days. I pass........ Wheat berry rejuvelac doesn't stink, isn't slimy, tastes better & isn't nearly as much trouble to make. Ditto kefir which is even easier, since I've made both of these too & never had a problem making or ingesting the latter two...only the cabbage rejuvelac. Caroline From: " Bee Wilder " > ==>Caroline if it tasted awful, was slimy and stank it was not made > properly. There was a woman on our group last year who was taking it and her 9 month old baby sitting in her lap grabbed for her glass and drank the rejuvelac down with relish, slurping like she couldn't get enough.> > Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 > > Bee, I have really enjoyed the cabbage rejuvelac. My favorite soup is a raw soup using the cabbage rejuvelac with celery, boston lettuce or other dark lettuce, avacado, fresh garlic and salt. If I have sprouts, parsly or cillantro, I throw some of that in too. Blended to a bit warm in the vita mix. Oh Yum! ==>Sounds delicious. I recently made some kimchee (Korean Sauerkrut) that was fabulous too. > > A friend and I were wondering how long I can ferment the rejuvelac. Your recipe says 3 days. Can it go longer if it is not strained off. ==>You only ferment the cabbage 3 days for the rejuvelac. If you are going to ferment it longer you's be making sauerkraut and that would be a different recipe. Of course sauerkraut juice is great too! ==> Also one time I had a batch that the cabbage on top turned kind of brown. Is that bad? I threw it out just cause I didn't know. ==>It wouldn't be good if it turned brown. You were right to throw it out. > Ps. About 3 months ago you recommended oregano oil to me for toenail fungus. I am happy to report I have a healthy tonail growing where there was almost none before. ==>Fabulous Pat!! I'm glad to hear it. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2006 Report Share Posted June 19, 2006 Hey all - I just made my first batch of rejuvelac a couple days ago. I am wondering how many of you actually make the new batch every day like the recipe recommends for candida sufferers or do some of you do okay with using the starter from the previous day to make the next days batch. Also is it really bad to drink some of what I had left from yesterday if I refrigerated it overnight? Well, I do have to say that it smells terrible, but i don't think it tastes nearly as bad as it smells! Thanks for your help! Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2006 Report Share Posted June 19, 2006 I'm wondering the same thing, as I'm making it also. I threw out my first starter batch as it got old after being gone alot this weekend. I'm also wondering if when its really hot--like in the 80's and 90's if it ferments faster, so you should not let it sit for 3 days. I sure don't want it to spoil. I'm gonna start again with an organic cabbage i picked up. Val Trisha Mountan <tmountan@...> wrote: Hey all - I just made my first batch of rejuvelac a couple days ago. I am wondering how many of you actually make the new batch every day like the recipe recommends for candida sufferers or do some of you do okay with using the starter from the previous day to make the next days batch. Also is it really bad to drink some of what I had left from yesterday if I refrigerated it overnight? Well, I do have to say that it smells terrible, but i don't think it tastes nearly as bad as it smells! Thanks for your help! Trish --------------------------------- Sports Fantasy Football ’06 - Go with the leader. Start your league today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2006 Report Share Posted June 20, 2006 ~~~ hi renee > I've been starving my candida critters for about 7 weeks now. I was wondering when it > would be ok for me to try the cabbage rejuvelac? I haven't tried it yet cause folks with > thyroid problems usually don't handle the cabbage family very well. I know that I'm not > going to be eating the stuff, but I wasn't really sure about even drinking the juice. > What say you? ~~~ give it a try. fermented cabbage, AFAIK, is not harmful to the thyroid the way raw cabbage is known to be. > Thanks, > ' hth ~ suz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2006 Report Share Posted June 22, 2006 > I just made my first batch of rejuvelac a couple days ago. I am wondering how many of you > actually make the new batch every day like the recipe recommends for candida sufferers or > do some of you do okay with using the starter from the previous day to make the next days > batch. Also is it really bad to drink some of what I had left from yesterday if I refrigerated it > overnight? --I have been making cabbage rejuvelac often for the last 6 months. I like it in my blended lettuce soup. --I have been making it steady for 1 month now. Planing on going the whole 3 months to be confident that I have a good replant of the healthy bacteria in my gut. For the most part I make a fresh batch every morning when I go about my regular routine. I chop a whole head of cabbage and keep it in a storage container in the fridge. That way in the morning I only need to measure it out and add water and blend. I mark the day on the top of my jar with a grease pencil (I can easily erase the grease pencil when I am done) and set it out on my counter. I strain the ready batch and divide what is strained in 2 small jars, drink one and put the other in the fridge. I drink that one when I get home at night. Earlier this week I ran out of cabbage so I came down to my last jar (I usualy have 3 sitting on my counter). I made one to sit 3 days and inoculated 1- two days in a row so now I am back to making a fresh one every day. I like the taste of it better when it sits 3 days. I am not worried about the heat. I have fermented it 4 days and drank it anyway (it didn't taste or smell bad) but I don't drink it if I strained it off the cabbage more than 24 hours. Pat b Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.