Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 Hi, I'm very happy to have found this group. I think I was actually doing a search for a fitness group. :-o Anyway, I have made sour kraut and kim chee and loved both. But for some reason I can't get around to making it again. There is still a stigma for me. I keep buying the cabbage... I've tried making my own yogurt as well, but store bought seems to have more of the lactose removed. :-( Mainly I got into fermenting when I made rejuvelac. I've made several different kinds, or rather from different sources: millet, red and green cabbage, carrots, wheat berries, rice, etc. But I like red cabbage the best, although it really smells! :-) A whole world opened up to me and I realized that all ground food is covered in bacteria. Not only that, but the ground is too! And my guess is that some of you realize that ground food is also covered in molds, something I'm not versed in. While my dogs were alive I fed them by the principals of Natural Rearing. That meant partly grains. But they didn't like the grains much unless fermented overnight. Then grains were near as good as meat. I look forward to taking part. Really cool! Mickie Quote Link to comment Share on other sites More sharing options...
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