Re: can I make my saurkraut with whey?

[Guest guest]

>

> Hello Bee!

>

> Can I use Sally Fallon's recipe for saurkraut using 1/4 cup whey, if

> it doesnt bother me? I don't want it to feed the candida, however.

> I'm asking because this is the only way I've gotten satisfactory

> results from making my own lactofermented stuff. I'm hesitant to use

> JUST salt because I'm afraid in the warm climate where I live, its

not going to last. Thanks,

==>You do not want to have it in too warm of a place in any case.

Using just salt works fine; do not use whey.

Bee

[Guest guest]

> >

> > Hello Bee!

> >

>

> ==>You do not want to have it in too warm of a place in any case.

> Using just salt works fine; do not use whey.

>

> Bee

>

Okay, so should I add another TBS of salt instead of whey like

Fallon recommends? That just seems like WAY too much salt. I

remember accidently adding 2 Tbs once to Fallon's ginger carrrots and

my mouth broke out and nobody could it cuz it was too salty. Should I

just stick it in the fridge as soon as I make it? We keep our house at

82 degrees.

Thanks,

[Guest guest]

>

> Okay, so should I add another TBS of salt instead of whey like

> Fallon recommends? That just seems like WAY too much salt. I

> remember accidently adding 2 Tbs once to Fallon's ginger carrots and

my mouth broke out and nobody could it cuz it was too salty. Should I

> just stick it in the fridge as soon as I make it? We keep our house at

> 82 degrees.

==>I don't know think it will change the outcome because cabbage

rejuvelac has no salt at all and it still ferments properly. But try

adding 1-1/2 tsp instead of a whole tablespoon. Using ocean sea salt

is important. 82 degrees is too warm, but do not put it in the fridge

right away because it won't ferment. Find a place that is " room

temperature " - look up what degree range that is.

Bee

[Guest guest]

I have been making sauerkraut successfully for awhile now. I bought Sandor

Katz's book, *Wild Fermentation*, and I also went to one of his workshops

recently. What I really enjoyed about learning Sandor's method is that it

is truly easy, and he totally set my mind at ease about the whole salt/whey

thing. Basically, you can make sauerkraut with no salt and no whey if you

wanted to.

Here's the way I make my sauerkraut. Chop up the cabbage however you like

it. Sprinkle in some salt - use an amount you'd think would taste good if

you were to eat some salted cabbage. After it's been pounded, I taste it to

see if it tastes salty enough. Pound it until it's juicy and then pack it

tightly into mason jars, leaving about 2 " of room at the top. If you don't

leave enough room, the juice will bubble out of the top.

In the winter, I ferment my jars in the oven with the light bulb turned on.

That's plenty warm enough. Twice a day, open your jars and smash the

cabbage back under the juice. In about 2 or 3 days, you'll notice that

" activity " has stopped. Once that has happened, the fermenting is over and

you no longer need to smash it twice daily. But your sauerkraut still needs

to develop flavor. So after the fermenting is over, taste it daily, and

when it tastes sour enough and you like it (this will vary between personal

preference) put it in the fridge.

hth,

Marla

On 10/13/06, Bee Wilder <beeisbuzzing2003@...> wrote:

>

>

> >

> > Okay, so should I add another TBS of salt instead of whey like

> > Fallon recommends? That just seems like WAY too much salt. I

> > remember accidently adding 2 Tbs once to Fallon's ginger carrots and

> my mouth broke out and nobody could it cuz it was too salty. Should I

> > just stick it in the fridge as soon as I make it? We keep our house at

> > 82 degrees.

>

[Guest guest]

Hi, my name is (not the who introduced herself a week or so ago)

and I've been reading the posts and trying to read everything and adjust to

the diet for a couple of months now. The sauerkraut discussion has prompted

me to jump in. I tried making some a couple of weeks ago. After 3 or 4

days it smelled awful -- just putrid. I followed the directions in Sally's

book and kept it on my counter. Even though I live in Texas my house is air

conditioned, so I didn't think it would be too hot. Any suggestions?

A couple of other questions. I really dislike the taste of extra virgin

olive oil. At first I thought I had a rancid bottle, but I refrigerate them

and every one I've tried tastes the same to me. I use it in salad dressing

and tried to make mayonnaise with it, but the taste is so strong. Is it

okay to use the lighter olive oils? I know they aren't as good for you, but

are they damaging? Is there another oil I can use (besides coconut oil,

which I already include).

Regarding salt. I use a brand called La Baleine sea salt from the

Mediterranean. I can't find anywhere how many minerals it has. Has anyone

else used this?

One more -- I have borderline high blood pressure. My doctor wants to put

me on medication, but I've resisted. Has anyone been able to bring their

blood pressure down with this diet?

Thanks so much for this great list.

C.

Re: [ ] Re: can I make my saurkraut with whey?

I have been making sauerkraut successfully for awhile now. I bought Sandor

Katz's book, *Wild Fermentation*, and I also went to one of his workshops

recently. What I really enjoyed about learning Sandor's method is that it

is truly easy, and he totally set my mind at ease about the whole

salt/whey

thing. Basically, you can make sauerkraut with no salt and no whey if you

wanted to.

Here's the way I make my sauerkraut. Chop up the cabbage however you like

it. Sprinkle in some salt - use an amount you'd think would taste good if

you were to eat some salted cabbage. After it's been pounded, I taste it

to

see if it tastes salty enough. Pound it until it's juicy and then pack it

tightly into mason jars, leaving about 2 " of room at the top. If you don't

leave enough room, the juice will bubble out of the top.

In the winter, I ferment my jars in the oven with the light bulb turned

on.

That's plenty warm enough. Twice a day, open your jars and smash the

cabbage back under the juice. In about 2 or 3 days, you'll notice that

" activity " has stopped. Once that has happened, the fermenting is over and

you no longer need to smash it twice daily. But your sauerkraut still

needs

to develop flavor. So after the fermenting is over, taste it daily, and

when it tastes sour enough and you like it (this will vary between

personal

preference) put it in the fridge.

hth,

Marla

On 10/13/06, Bee Wilder <beeisbuzzing2003@...> wrote:

>

>

> >

> > Okay, so should I add another TBS of salt instead of whey like

> > Fallon recommends? That just seems like WAY too much salt. I

> > remember accidently adding 2 Tbs once to Fallon's ginger carrots and

> my mouth broke out and nobody could it cuz it was too salty. Should I

> > just stick it in the fridge as soon as I make it? We keep our house at

> > 82 degrees.

>

[Guest guest]

Hi ,

If I remember Sally's recipe correctly, she uses whey and she also says to

sit the jars of sauerkraut on the counter for a few days without disturbing

them. So I'd try it again without the whey and do twice daily smashings as

I said in my last post. When I lived in Texas in air conditioning, my jars

did fine on the counter.

Good luck, and let me know if that works!

Marla

On 10/13/06, The.Copelands <the.copelands@...> wrote:

>

> Hi, my name is (not the who introduced herself a week or so ago)

> and I've been reading the posts and trying to read everything and adjust

> to

> the diet for a couple of months now. The sauerkraut discussion has

> prompted

> me to jump in. I tried making some a couple of weeks ago. After 3 or 4

> days it smelled awful -- just putrid. I followed the directions in

> Sally's

> book and kept it on my counter. Even though I live in Texas my house is

> air

> conditioned, so I didn't think it would be too hot. Any suggestions?

>

[Guest guest]

Marla,

No matter how much I pound mine, I always have to add water. I never get enough

moisture from just pounding it. What do you think I am doing wrong? Thanks

Deb

Re: [ ] Re: can I make my saurkraut with whey?

I have been making sauerkraut successfully for awhile now. I bought Sandor

Katz's book, *Wild Fermentation*, and I also went to one of his workshops

recently. What I really enjoyed about learning Sandor's method is that it

is truly easy, and he totally set my mind at ease about the whole salt/whey

thing. Basically, you can make sauerkraut with no salt and no whey if you

wanted to.

Here's the way I make my sauerkraut. Chop up the cabbage however you like

it. Sprinkle in some salt - use an amount you'd think would taste good if

you were to eat some salted cabbage. After it's been pounded, I taste it to

see if it tastes salty enough. Pound it until it's juicy and then pack it

tightly into mason jars, leaving about 2 " of room at the top. If you don't

leave enough room, the juice will bubble out of the top.

In the winter, I ferment my jars in the oven with the light bulb turned on.

That's plenty warm enough. Twice a day, open your jars and smash the

cabbage back under the juice. In about 2 or 3 days, you'll notice that

" activity " has stopped. Once that has happened, the fermenting is over and

you no longer need to smash it twice daily. But your sauerkraut still needs

to develop flavor. So after the fermenting is over, taste it daily, and

when it tastes sour enough and you like it (this will vary between personal

preference) put it in the fridge.

hth,

Marla

On 10/13/06, Bee Wilder <beeisbuzzing2003@...> wrote:

>

>

> >

> > Okay, so should I add another TBS of salt instead of whey like

> > Fallon recommends? That just seems like WAY too much salt. I

> > remember accidently adding 2 Tbs once to Fallon's ginger carrots and

> my mouth broke out and nobody could it cuz it was too salty. Should I

> > just stick it in the fridge as soon as I make it? We keep our house at

> > 82 degrees.

>

[Guest guest]

Deb,

I've never *not* had enough juice. But I make mine in the food processor.

I like it pulverized, like the raw sauerkrauts you can buy in stores.

Thus, mine doesn't need to be pounded. (and it's ever-so-much-faster to

make!) But also remember that the cabbage itself will float to the top of

the juice. I've found that that doesn't matter, as long as you smash it

twice daily during fermentation. But don't have an expectation that you

will see a thick layer of juice at the top, unless you are *actually* doing

the smashing. Also remember that the salt will draw out the juices, so the

longer the cabbage sits in the jar (or in your pounding bowl), the juicier

it will become. It takes a few hours for all tof the juices to come out, so

I just pack mine into jars, and then when I smash it later in the evening

it's really juicy.

So, I would recommend using as fresh of a cabbage as you can find (they are

juicier) and perhaps cut it smaller (or try the blender or food processor.)

One other trick is to add in a shredded daikon. They are juicy and will add

juice to the overall mix.

Does that help?

Marla

On 10/14/06, Deb Comcast <deborah.harper@...> wrote:

>

> Marla,

>

> No matter how much I pound mine, I always have to add water. I never get

> enough moisture from just pounding it. What do you think I am doing

> wrong? Thanks

> Deb

>

[Guest guest]

To the OP--you can substitute liquid from a previous lacto-ferment for

the whey. I've used liquid from kimchi and from lacto-fermented salsa

and it's worked fine each time. I suppose you could use cabbage

rejuvelac liquid, too.

Extra virgin olive oil--I make the mayonnaise with half EVOO and half

coconut oil. I thought it tasted too strong with just olive oil. I

also use the mayonnaise to make my salad dressings. I haven't found a

salad dressing recipe with EVOO that I really like.

[Guest guest]

>

> Hi, my name is (not the who introduced herself a week or

so ago) and I've been reading the posts and trying to read everything

and adjust to the diet for a couple of months now. The sauerkraut

discussion has prompted me to jump in. I tried making some a couple

of weeks ago. After 3 or 4 days it smelled awful -- just putrid. I

followed the directions in Sally's book and kept it on my counter.

Even though I live in Texas my house is air conditioned, so I didn't

think it would be too hot. Any suggestions?

==>Hi . Sally's recipe says to cover it tightly and keep at room

temperature for " about " 3 days before transferring to cold storage.

If you have candida use ocean sea salt instead of whey, but I don't

believe you need either one if you do not like the taste of too much

salt. Sauerkraut will ferment without anything added, just like our

cabbage rejuvelac recipe. I believe pasteurized whey will change how

it ferments too. It stops the fermentation process when you put it

in cold storage.

==>But my mother always fermented sauerkraut in our basement. I

recall that it took longer that way and she didn't cover it tightly.

She put a wooden weight on the top of the crock and checked it. When

it stopped bubbling she put it in jars.

>

> A couple of other questions. I really dislike the taste of extra

virgin olive oil. At first I thought I had a rancid bottle, but I

refrigerate them and every one I've tried tastes the same to me. I

use it in salad dressing and tried to make mayonnaise with it, but

the taste is so strong. Is it okay to use the lighter olive oils? I

know they aren't as good for you, but are they damaging? Is there

another oil I can use (besides coconut oil, which I already include).

==>Sally recommends a good expeller pressed sesame seed oil in small

amounts because it contains omega 6 and we obtain plenty in the

diet. I've used Macadamia Nut Oil which contains both omega 3 and

omega 6. I believe the second pressing of olive oil is okay which is

virgin instead of extra virgin. Also the type of olives used may

make a difference in taste. Sally says the best extra virgin olive

oil is in dark bottles and it is yellow in color. Of course you

would be taking cod liver oil or fish oil for omega 3 per my article

to balance out omega 6 which should be equal.

>

> Regarding salt. I use a brand called La Baleine sea salt from the

> Mediterranean. I can't find anywhere how many minerals it has.

Has anyone else used this?

==>Can you find out from the company? Ask them for the complete

analysis of their salt which lists all the minerals with percent

and/or micrograms of each in a serving size. The Grain & Salt

Society who makes Celtic sent me a complete breakdown per 1/4

teaspoon. The reason Celtic is so good is because Celtic means it is

only handled and harvested with wooden paddles - no metal touches

it. Himalayan sea salt is hand-harvested, per Dr. Mercola, but I

don't know whether they use wooden paddles or not.

>

> One more -- I have borderline high blood pressure. My doctor wants

to put me on medication, but I've resisted. Has anyone been able to

bring their blood pressure down with this diet?

==>Did you know that the medicos have been lowering the readings of

normal blood pressure so that more and more people can be put on

meds? It helps sell drugs. Also the measurements can be very

inaccurate. Here's a great article about Salt & Blood Pressure which

recommends an increase in saturated fats and of course good salt is

important as well. Also he writes that carbs prevents the body from

ridding itself of excess salt, and that fish oils (omega 3), vitamin

C, magnesium and calcium reduces blood pressure.

>

> Thanks so much for this great list.

You are welcome. Take good care.

Bee

[Guest guest]

Sorry I forgot to give you the article I wrote about, which

is " Salt and Blood Pressure "

http://www.second-opinions.co.uk/salt-and-hypertension.html

Bee

[Guest guest]

> > One more -- I have borderline high blood pressure.

> My doctor wants

> to put me on medication, but I've resisted. Has

> anyone been able to

> bring their blood pressure down with this diet?

Yes, my blood pressure used to be like 160/110 or

150/100. Now it's 120/70.

Luv,

Debby

San , CA

It is a lot easier to act ourselves into new thinking than to think ourselves

into a new action.

My son Hunter Hudson (10/11/04) http://debbypadilla.0catch.com/hunter/

[Guest guest]

debby,

My blood pressure was 135/90 and now is 110/70. I

dont know what is is attributed to but it is down from

last august. Prior in my life my blood pressure was

always 110/70, so go figure. It went up when i gained

25 pounds about 4 years ago. Now that my weight is

within the normal range of 115 and i am 5'2 " , it is

down.

Sue

__________________________________________________

[Guest guest]

> > > One more -- I have borderline high blood pressure.

> > My doctor wants

> > to put me on medication, but I've resisted. Has

> > anyone been able to

> > bring their blood pressure down with this diet?

>

> Yes, my blood pressure used to be like 160/110 or

> 150/100. Now it's 120/70.

==>Debby, did you have ocean sea salt, and if so, how much per day?

TIA, Bee

>

[Guest guest]

> debby, My blood pressure was 135/90 and now is 110/70. I

> dont know what is is attributed to but it is down from

> last august. Prior in my life my blood pressure was

> always 110/70, so go figure. It went up when i gained

> 25 pounds about 4 years ago. Now that my weight is

> within the normal range of 115 and i am 5'2 " , it is

> down.

==>Sue, do you take ocean sea salt, and if so, how much per day? Guess

I am taking a survey. LOL!

TIA, Bee

>

[Guest guest]

Bee,

Maybe i consume 1-2 tsp daily. When my pressure was

high i was not consuming any but my diet was full of

good old fast food : ) mmm...

Sue

__________________________________________________

[Guest guest]

--- Bee Wilder <beeisbuzzing2003@...> wrote:

> ==>Debby, did you have ocean sea salt, and if so,

> how much per day?

I don't really measure it, I just use it to taste.

Probably 1-2 tsp a day.

Luv,

Debby

San , CA

It is a lot easier to act ourselves into new thinking than to think ourselves

into a new action.

My son Hunter Hudson (10/11/04) http://debbypadilla.0catch.com/hunter/

[Guest guest]

Yup, blood pressure and weight often go hand and hand.

Congrats on getting to a great weight! A long time

ago I lost a good deal of weight doing low carb and

was 60 pounds lighter than I am now. My blood

pressure was the same as it is now at a higher weight.

I'm very glad I've been working with a doctor since

the start of this program who is happy to run all of

my blood work. I know the numbers may not matter much

in terms of being indicators of my health

improvements, but I really want to have good numbers

so I can show people who are cynical or brain washed

the data that will prove them wrong. Especially my

mom who is diabetic and fairly educated on nutrition

but totally believes the FDA party line.

I went to my doctor just over a year ago and asked him

for help doing some tests. I wanted to see if my

thyroid was low or there were other reasons for my

weight being so high. So he ran a lot of tests and

then suggested a get weight loss surgery and told me

it was my only hope.

So I told him forget it I'm not mutilating my body

like that.. it's not going to solve anything. I knew

I had to eat like I do now, that my body needed the

right nutrition, I was just having a hard time

figuring out how to stick to it.

So I told him I'll see you in three months and I will

have lost some weight by then.. I'm going to do this

without that damn surgery. I found the way to do this

was changing my attitude and emotions.. a piece that

was missing for me for a LONG time... everything fell

into place then.

So the next time I saw him I had started doing this

diet and lost a good amount of weight, and now every

time I see him he just says I'm amazed, impressed,

asks me what I am doing, says keep doing it it works,

and orders any tests I ask for.

Luv,

Debby

San , CA

--- susan <tauttodream@...> wrote:

> My blood pressure was 135/90 and now is 110/70. I

> dont know what is is attributed to but it is down

> from last august. Prior in my life my blood

pressure was

> always 110/70, so go figure. It went up when i

> gained 25 pounds about 4 years ago. Now that my

weight is

> within the normal range of 115 and i am 5'2 " , it is

> down.

It is a lot easier to act ourselves into new thinking than to think ourselves

into a new action.

My son Hunter Hudson (10/11/04) http://debbypadilla.0catch.com/hunter/