Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 wrote: > > I've made the rejuvelac several times and recent batches seem to smell a bit more potent. My wife is nauseated by the smell- its almost a rotten egg smell, or like very potent cabbage. The first batch I made was not so potent. I always use the same technique and ferment > anywhere from 70 to 75 degrees F. It does not taste as bad as it > smells. Does this sound like a problem or is this normal? What do I > do different? How do you avoid serious issues like botulism? ==>Room temperature is 68 to 77°F so it cannot be the temperature, however some areas of a room can be hotter than usual at different times unless you are checking it, and it stays within that range even at night. Another considerations are the type of cabbage, or whether the water is filtered of chlorine, and if the batch you are using to start the next one was a bit potent. I'd try a bit cooler temperature first, but not too cold. Also ensure your jars are washed very thoroughly between batches. I wouldn't worry about botulism in any case, because you do not " catch " germs - see the Germ & Antibody Theories are False folder. A bad batch is not damaging but it can be distasteful. You might try a little less cabbage. Let me know what works, okay? Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 , another thing is not to blend the cabbage too long - it should not be pureed; instead of blending try chopping it per the hand method on the recipe. Bee > > I've made the rejuvelac several times and recent batches seem to smell > a bit more potent. My wife is nauseated by the smell- its almost a > rotten egg smell, or like very potent cabbage. The first batch I made > was not so potent. I always use the same technique and ferment > anywhere from 70 to 75 degrees F. It does not taste as bad as it > smells. Does this sound like a problem or is this normal? What do I > do different? How do you avoid serious issues like botulism? > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2006 Report Share Posted July 22, 2006 I've made the rejuvelac several times and recent batches seem to smell a bit more potent. My wife is nauseated by the smell- its almost a rotten egg smell, or like very potent cabbage. The first batch I made was not so potent. It does not taste as bad as it smells. Does this sound like a problem or is this normal? What do I do different? -----> Maybe its not " bad " . My daughter really doesn't care for the smell of rejuvelac.. It is a strong and different odor. I find the odor permeates the kitchen for a bit while I strain it. Pat B Quote Link to comment Share on other sites More sharing options...
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