Re: Adding salt to first batch of Cabbage Rejuvelac?

[Guest guest]

Dear ,

Do not change the recipe in any way because it will affect the end

result. Cabbage rejuvelac is fermented a very short time compared to

Sauerkraut and other veggies, which are being fermented over such a

longer period of time that salt is needed to suppress micro-organisms

from taking up residence until enough lactic acid is produced.

Bee

>

> I am wondering if it might be a good idea to add a little Celtic (or

> similar) sea salt to the first batch of cabbage rejuvelac to ensure

> that harmful microorganisms don't grow, much like one does with

> sauerkraut and other lacto-fermented vegetables.

>

> Also, can we eat the cabbage (perhaps cooked) instead of tossing it?

>

>

[Guest guest]

>

> Dear ,

>

> Do not change the recipe in any way because it will affect the end

> result. Cabbage rejuvelac is fermented a very short time compared

to Sauerkraut and other veggies, which are being fermented over such a

longer period of time that salt is needed to suppress micro-organisms

from taking up residence until enough lactic acid is produced.

>

> Bee

Thank-you, Bee.

In Nourishing Traditions, Sally Fallon's recipes for sauerkraut (and

most of her other fermented vegetables) are fermented for 3 days. They

are small batch (1 quart) recipes, so the fermentation is faster.

They call for salt and whey, or just salt. This is why I was wondering

about this.

Kind regards,

>

[Guest guest]

Dear ,

Don't add salt when making cabbage rejuvelac.

Bee

[Guest guest]

>

> Dear ,

>

> Don't add salt when making cabbage rejuvelac.

>

> Bee

Thank you, Bee. May we eat the cabbage pulp? Perhaps cooked? It tastes

so good, and it seems so wasteful to toss it out.

[Guest guest]

Dear ,

Yes, you can eat the cabbage. Enjoy!

Bee

> Thank you, Bee. May we eat the cabbage pulp? Perhaps cooked? It

tastes> so good, and it seems so wasteful to toss it out.

>

>