Re: cabbage rejuvelac, live cultured vegetables - bee

[Guest guest]

hiya bee!

thanks for that info. i'm really glad to hear your take on the

cultured veggies.

now, i must be having some serious brainfog, because i'm still

unclear on the three batches of rejuvelac. i understand the process

of making a batch for three days in a row, but what happens on day

four? day five? day six, seven etc...? how does that work?

sorry to be so simple, i AM having quite a time with my thinking &

info processing skills these days... its like something goes in one

ear and right out the other...

thank you bee :-)

> Dear Suz,

>

> There seems to be a lot of difference between lacto-fermented foods

> and yeasty, moldy and fungal-type foods. The cabbage rejuvelac is

> lacto-fermented, so is kombucha, etc. So far I haven't heard that

> anyone has adversely reacted to them.

>

> Making 3 batches of cabbage rejuvlac in a row is intended to give

you

> a brand new batch every day. It is fresher that way, but you may

be

> okay even if you use the starter over 3 times, probably no more

> though.

>

> The best,

> Bee

[Guest guest]

Hi suz - I think the recommendation is to make a new batch of cultured

veggies every day. Then, you will always have a three-day fermented batch

ready for you.

Good luck

Ethan

>From: " chefsuz2 " <thenaturalkitchen@...>

>Reply-

>

>Subject: [ ] Re: cabbage rejuvelac, live cultured vegetables -

>bee

>Date: Tue, 29 Jun 2004 17:03:14 -0000

>

>hiya bee!

>

>thanks for that info. i'm really glad to hear your take on the

>cultured veggies.

>

>now, i must be having some serious brainfog, because i'm still

>unclear on the three batches of rejuvelac. i understand the process

>of making a batch for three days in a row, but what happens on day

>four? day five? day six, seven etc...? how does that work?

>

>sorry to be so simple, i AM having quite a time with my thinking &

>info processing skills these days... its like something goes in one

>ear and right out the other...

>

>thank you bee :-)

>

>

> > Dear Suz,

> >

> > There seems to be a lot of difference between lacto-fermented foods

> > and yeasty, moldy and fungal-type foods. The cabbage rejuvelac is

> > lacto-fermented, so is kombucha, etc. So far I haven't heard that

> > anyone has adversely reacted to them.

> >

> > Making 3 batches of cabbage rejuvlac in a row is intended to give

>you

> > a brand new batch every day. It is fresher that way, but you may

>be

> > okay even if you use the starter over 3 times, probably no more

> > though.

> >

> > The best,

> > Bee

>

>

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[Guest guest]

Dear Suz,

Ethan is correct.

Bee

> Hi suz - I think the recommendation is to make a new batch of

cultured

> veggies every day. Then, you will always have a three-day

fermented batch

> ready for you.

>

> Good luck

>

> Ethan

>

>