A much shorter :-) link for Heidi's kimchi writeup is: http://health.groups.yahoo.com/group/Microbial_Nutrition/files/ Mike Parker SE Pennsylvania The best way...
... Hello Darrell, Tomato seeds are prone to mold. They need it for part of their germination. (In order to save the seeds for the next years tomatoes you must...
Hello Darrell and raskrcktt, Tomatoes are acidic, and so are not necessarily prone to mold. It is not Mold that is required for tomato seed germination, the...
Has anyone succesfully made rejuvelac from "hard winter wheat"? I tried making some but it smells gross. I have always been confused about whether or not the...
Hello Beau, Yes, I've recently made rejuvelac from "hard winter wheat". I usually use that wheat to grow my wheatgrass, but as an experiment I tried making...
On this topic, does anyone know if rejuvelac made from wheat can be tolerated by people with gluten problems, celiacs for example? Also, is there some other...
Ken, I soaked 1 cup of hard wheat in 1 quart of water for 24 hours, discarded the water and added fresh. This is now very bubbly but does not smell good. I...
Robin, When you say you can't eat grains, does that include sprouted and fermented grains? It's my understanding that sprouted grains are no longer "grains"...
I'm not sure if gluten gets dissolved into wheat rejuvelac, but since you can make it with rice and other non-glutinous grains then it would be avoidable...
Beau, Yes, you've the correct procedure now. I only soak my grains overnight. They've allways sprouted using that time frame. Also, I start the rejuvelac...
Beau said, "I am currently culturing several foods using a strain of aspergillus mold to make rice Koji (used to make miso, shoyu, sake, amazake etc) this...
Yeah, I thought the mold growth was weird. Carbon dioxide was going gangbusters in the ferment when I left for a few days. I would have thought it replaced...
Heidi S. Do you culture Water Kefir Grains? If so could you post a closeup pic of them in the photos area? Actually if anybody in the group has pics of their...
Robin, Do you/can you eat brown rice comfortably? Also have you tried soaking your grains and legumes for appropriate times prior to cooking? (Discard soak...
Darrell, No, but I know the guy we buy our compressed oxygen (for beadmaking) uses argon (another inert gas) to top off his unfinished wine bottles, says they...
... hey. ... HEY! :) I'd like to talk about miso. Ways to prepare it, or should I get it from the store? wich one you reccommend? etc... I'm new to the group,...
He he, very punny Darrell. I guess the term "inert gas" went out in the 60's? Noble gases and their noble deeds, indeed! Speaking of...A chunk of dry ice in a...
... My water kefir grains died. Never could get them going. Lots of people seem to have the same problem, while others have no problem with them at all. I have...
... OK, so here's MY soapbox: I don't disagree that whole grains are good staples, at least for some people. They ARE harder to digest than almost any other...
Hi All My name is Kathy and I have been slowly moving forward into fermenting. I am gathering info.from Sally Fallon's Book . I am wondering from a practical...
... Absolutely! Kefir based fermentations especially. Kefir bacteria/yeast are good at displacing everything else. I eat other ferments too, but none is as...
Hi Heidi Thanks for the great info.Couple of questions.. How has your health changed since you started Kefir? Has candida been a problem for you and has it...
... First, I don't drink kefir. I don't tolerate milk well at all, I have an IgA reaction to casein. Kefir I can tolerate better than milk by a long shot, but...
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