Heh, has curious teens in my house.
Forgot temp for Kombucha Tea, in that list. please.
Audrey

<snippet>


> Ask highschool students nearby for help if you feel unfamilia with
the
> electric circuit. They get curious !
>
> Thermal temperature for fermentation.
> kefir   20-25 degree,
> Caspian yogurt 27 degree,
> Tempe need 30-37(no hotter) degree,
> Yogurt     40,
> Natto      40-45 degree.
>

Hello Heidi
I bough Viili, and Kefir. The Viili was stringy but is now
creamy...slowly getting better still creamy though..think maybe the
heat? Not sure if it cross cultured.
Audrey


<snippet>
>
> I'm not sure exactly what you mean ... is the "viili" the viili
culture with
> no kefir?
> The "stringy" part of it though, gets less in hot weather. In hot
weather
> it goes in the fridge, or I put it in a water bath. It really,
really,
> does not like heat, and keep in mind I live in a rather moderate
climate
> year round.
>
> -- Heidi

Getting started on old filing to catch up, maybe I will finaly get to
find that authentic kimchi recipe from a korean neighbor I got. I love
to buy it in the store.
Audrey


<snippet>>
> I found this korean restaurant that makes "authentic" kimchi. it's so
> awesome! LOTS of chilli....
>
> > Richard
> >

What was that about pregnant woman who use to eat clay?
Audrey
>
<snippet>
> Or try a ¼ teaspoon of Pascalite www.pascalite.com
> <http://www.pascalite.com/>    It really helps with dysbiosis
>
> > Connie
>
>

Oh, yeah I've read about the probiotic dirt capsule, tried the other
main page for parasites..capsules to bad could not get the whole kit
then.
Audrey

<snippet>
> there is a lot written about this and how good it is to fight
> parasites internally for humans and animals.........
> i've started taking some but wondering how in the world i might
> continue it indefinitely...
> it qualifies as microbial...only because it's dust...such fine
> dust..........200 million year old dust........geez....?!
> i'm taking a level teaspoon they want people to take a heaping
> teaspoon..........
> taking a teaspoon a day of ground up rock, well.........
> not sure i can do this........
>

Than you Ross,
I think I already had that one on my regular computer but need links
to rebuild on my temporary system.
Audrey
> I like your signature remark



>
http://www.motherearthnews.com/Homesteading_and_Self_Reliance/1977_Se
ptember_October/How_We_Make_and_Eat_Tempeh_Down_on_the_Farm
> ( http://makeashorterlink.com/?O55A23F7D )
>
> It is called tempe gembus in Indonesia, so you might be able to
find
> more information on it by that name.
> --
> Ross McKay, Toronto, NSW Australia
> The planet is in a pickle, but fermenting will help save us
>

Indeed,the light bulb works very well. As a matter of fact you can
simply use any box for incubator,only if you do not consider energy and
money.
But for the trial,it is advisable to make heating circuit first then
choose the box later,styroform box,leisure cooling box or used frige.

Ask highschool students nearby for help if you feel unfamilia with the
electric circuit. They get curious !

Thermal temperature for fermentation.
kefir   20-25 degree,
Caspian yogurt 27 degree,
Tempe need 30-37(no hotter) degree,
Yogurt     40,
Natto      40-45 degree.

bvgftr2 wrote:
>
> there is a lot written about this and how good it is to fight
> parasites internally for humans and animals.........
> i've started taking some but wondering how in the world i might
> continue it indefinitely...
>





Well, OK, I have goats and goats get parasites. But
even the most avid goat-ists say to only de-worm them
once or twice a year. Really, they (or you) don't need it
daily! One med I use with them is diatom. earth. It is
mixed with stuff they like to eat. Tobacco works too:
I sometimes wonder if that's why chewing tobacco
became so popular.

For humans, I'd recommend putting it in a smoothie
if you are concerned about parasites. I don't think
most people with gut problems actually have
parasites though: probably dysbiosis, probably brought
on by food intolerance (undigested food breeds bacteria
you weren't meant to have, bottom line). The Pascalite
suggestion *works* for people, even without dietary
changes, and I've found for me that eating seaweed works
really well too (and it's said to kill parasites too: I make it
into crackers or eat it plain, it's a great vegetable).

-- Heidi

I'm not sure exactly what you mean ... is the "viili" the viili culture with
no kefir? If so, how is the kefiili doing? I don't actually keep the
viili culture by itself anymore, here, because it kept dying. The
kefiili, OTOH, seems rather robust and I haven't killed it yet.
The "stringy" part of it though, gets less in hot weather. In hot weather
it goes in the fridge, or I put it in a water bath. It really, really,
does not like heat, and keep in mind I live in a rather moderate climate
year round.

-- Heidi

P.S. And yeah, I want a root cellar too!

Audrey wrote:
>
> Uh, well I think my Viili turned into kefiili? my jar of viili is
> creamy and has been now for several batches? not strippy anymore, even
> tried to it from the mother culture I had in fridge#2 where I usualy
> keep them seperate. I am very careful not to use same spoons...
> Audrey
>
> <snippet>>
> > Um, sort of. The grains are kefiili, that is "kefir plus viili". By
> > themselves, they will produce kefiili. The other bottle was
> > pure viili, that is, no grains. I have no idea what they looked
> > like when they arrived, but the kefir grains survive better
> > than the viili, and I figured if they "thinned out" (didn't produce
> > the thick kefiili, just produced kefir) that maybe the viili would
> > survive better without the grains.
> >
>
>
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I found this korean restaurant that makes "authentic" kimchi. it's so
awesome! LOTS of chilli....

On 8/1/06, seaorca@... <seaorca@...> wrote:
>
>   No, not that I know of.
>
> Richard
>
>
> -------------- Original message --------------
> From: "Audrey" <Onexpresso@... <Onexpresso%40yahoo.com>>
>
> > Hi Richard,
> > know asked this already, is there a way to view that online? I don't
> > have my ati card computer working right now, and quite cable.
> > Audrey
> >
> >
> > >
> > > There was an episode of "Anthony Bourdian: No Reservations" that was
> > > centered on Korea and featured a visit to a traditional Kimchi
> > preparation
> > > establishment. It was fascinating to watch, if you can watch it I
> > highly
> > > reccomend. Mouthwateing! On the Travel Chamnnel, I believe...
> > >
> > > Richard
> >
> >
> >
> >
> >
> >
> > Yahoo! Groups Links
> >
> >
> >
> >
> >
> >
> >
>
> [Non-text portions of this message have been removed]
>
>
>


[Non-text portions of this message have been removed]

Or try a ¼ teaspoon of Pascalite www.pascalite.com
<http://www.pascalite.com/>    It really helps with dysbiosis



Connie



   _____

From: Microbial_Nutrition@yahoogroups.com
[mailto:Microbial_Nutrition@yahoogroups.com] On Behalf Of bvgftr2
Sent: Tuesday, August 01, 2006 7:34 PM
To: Microbial_Nutrition@yahoogroups.com
Subject: [MN] anybody here ever try diatomaceous earth....?



there is a lot written about this and how good it is to fight
parasites internally for humans and animals.........
i've started taking some but wondering how in the world i might
continue it indefinitely...
it qualifies as microbial...only because it's dust...such fine
dust..........200 million year old dust........geez....?!
i'm taking a level teaspoon they want people to take a heaping
teaspoon..........
taking a teaspoon a day of ground up rock, well.........
not sure i can do this........





[Non-text portions of this message have been removed]

there is a lot written about this and how good it is to fight
parasites internally for humans and animals.........
i've started taking some but wondering how in the world i might
continue it indefinitely...
it qualifies as microbial...only because it's dust...such fine
dust..........200 million year old dust........geez....?!
i'm taking a level teaspoon they want people to take a heaping
teaspoon..........
taking a teaspoon a day of ground up rock, well.........
not sure i can do this........

Audrey wrote:

>Here is a site with a nice homemade incubator using an old fridge,
>like I was thinking of. So with a thermostate I wonder about using
>this for other cultures such as kombucha..etc.
>http://www.tempeh.info/maketempeh/incubator.html

Yes, and doesn't that demonstrate so wonderfully just how poor a light
source the old incandescent bulb is? It makes for a *much* better heat
source!
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

Audrey wrote:

>Okay now I feel silly, here is the page for that
>recipe; http://www.ellenskitchen.com/clearlight/okara/okaratem.html
>Giving credit where it is due.

Also, some words on it here, about half-way down the page:
http://www.motherearthnews.com/Homesteading_and_Self_Reliance/1977_September_Oct\
ober/How_We_Make_and_Eat_Tempeh_Down_on_the_Farm
( http://makeashorterlink.com/?O55A23F7D )

It is called tempe gembus in Indonesia, so you might be able to find
more information on it by that name.
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

Here is a site with a nice homemade incubator using an old fridge,
like I was thinking of. So with a thermostate I wonder about using
this for other cultures such as kombucha..etc.
http://www.tempeh.info/maketempeh/incubator.html
Audrey

Hey Dom,
Okay now I feel silly, here is the page for that
recipe;http://www.ellenskitchen.com/clearlight/okara/okaratem.html
Giving credit where it is due.
Audrey

[Cheryl] Hi! I have just started my journey with fermenting and have to say I
am enjoying it. Such great produce around this time a year. My
question is...Can you leave your fermenting jars of veggies at room
temp in a pantry or must they be put in the refigerator a few days
after fermentation. I am going off of Nourishing Traditions recipies
and They say to stick everything in the fridge. I am quickly running
out of room in there and am contemplating buying a second fridge to
hold all the fermented jars of stuff. But, I know people didn't used
to have refigerators and they still fermented veggies to last all
year. Is it possible for me to do that, or do I need big crocks and
root cellars to do that kind of thing? I am currently using quart jars.
Has anybody not put things in the fridge? I would hate to buy another
refigerator if I don't have to. Any help with this would be
appreciated! Thanks

[Mike] A simple ad hoc solution is to use an ordinary inexpensive
cooler half-filled with cold water.  You can keep it outside.  Also
helps keep the "aromas" outside too if that's an issue for anyone.

If you leave the ferments out for more than a few days at room temp in
the warm weather, they'll get too sour for anyone to enjoy. Even for a
sourpuss like myself, I had a few batches of kimchi ferment too much
recently and wound up tossing them.  Even just one day of hot summer
temps can be the equivalent of a week of December room temps.

Mike Parker
SE Pennsylvania

Hey Dom,
Was that your page that said I could use soy pulp to make tempe with?
I know tempe instructions say to dry your beans, so would I just
strain my fresh well, or/and can I use my dried soy pulp to make tempe?
Audrey

Read that it is not a good idea to drink with your meal, since it
dilutes the saliva production for digestion.  In India commonly is
just water served, and in Japan is tea after the meal, I think that is
what I've read anyway.
Audrey

<snippet>
>
> This is most interesting!  I think I read somewhere that it's never
a good
> idea to drink with a meal and probably because it interferes with
good
> digestion.
> > Linda and the K9's
>

MSG was invented to imitate, glutamic acid in the sea vegetable kombu,
which has a wealth of minerals and natural glutamic acid.
Audrey

<snippet>
> > It would seem from reading these articles, that some people get
confused
> > between the MSG that is manufactured for adding to food, and the
> > L-glutamine
> > which is a non-essential amino acid (meaning, we can make it up in
our
> > bodies from other amino acids -- it does not have to come in our
food) and
> > Glutamic acid.

No, not that I know of.

Richard

-------------- Original message --------------
From: "Audrey" <Onexpresso@...>

> Hi Richard,
> know asked this already, is there a way to view that online? I don't
> have my ati card computer working right now, and quite cable.
> Audrey
>
>
> >
> > There was an episode of "Anthony Bourdian: No Reservations" that was
> > centered on Korea and featured a visit to a traditional Kimchi
> preparation
> > establishment. It was fascinating to watch, if you can watch it I
> highly
> > reccomend. Mouthwateing! On the Travel Chamnnel, I believe...
> >
> > Richard
>
>
>
>
>
>
> Yahoo! Groups Links
>
>
>
>
>
>
>

[Non-text portions of this message have been removed]

Hi Dom
How long is kefiraride good for? I know I already asked.
Audrey

<snippet>
>
> Although that particular section refers mostly to kefiraride [a name
> I've given to the solution strained after resting milk kefir-grains
in
> water for 24 hours], there is an explanation for the use of kefir
and
> kefir-whey in some applications.
> Glow from within,
> Dom
>
>

Hi Richard, okay found the page, but no it's not there as yet.
Sorry, asking twice, kids have had computer most of the summer, so
I'am catching up reading.
Thanks, Audrey
> > <snippet>
> >>
> >> There was an episode of "Anthony Bourdian: No Reservations"
that was
> >> centered on Korea and featured a visit to a traditional Kimchi
> > preparation
> >> establishment. It was fascinating to watch, if you can watch it
I
> > highly
> >> reccomend. Mouthwateing! On the Travel Chamnnel, I believe...
> >>
> >> Richard
> >
> >
> >
> >
> >
> >
> >
> > Yahoo! Groups Links
> >
> >
> >
> >
> >
> >
> >
> >
>

Hey Richard,
Okay thanks, Hope to get DVD, or Ipod, will check Travel Channle
online.
Audrey


<snippet>
> Not that I know of. You'd have to look for re-runs on the Travel
Channel if
> you get it. You can purchase episodes of the show either on DVD on
as an
> iPodcast, but this one is too new to be available yet.
>
> >

Hi Richard,
know asked this already, is there a way to view that online? I don't
have my ati card computer working right now, and quite cable.
Audrey


<snippet>>
> There was an episode of "Anthony Bourdian: No Reservations" that was
> centered on Korea and featured a visit to a traditional Kimchi
preparation
> establishment. It was fascinating to watch, if you can watch it I
highly
> reccomend. Mouthwateing! On the Travel Chamnnel, I believe...
>
> Richard

Hey! I made a really awesome batch of kraut. It was about 60% cabbage, then
15% pumpkin, 15% broccoli, and then the rest was small amounts of apple,
guava, and pineapple juice. I also used 15mL salt per 1kg cabbage (75% of
the 3tbsp per 5lb rating). It was so awesome!

Dirk


[Non-text portions of this message have been removed]

Uh, well I think my Viili turned into kefiili? my jar of viili is
creamy and has been now for several batches? not strippy anymore, even
tried to it from the mother culture I had in fridge#2 where I usualy
keep them seperate. I am very careful not to use same spoons...
Audrey

<snippet>>
> Um, sort of. The grains are kefiili, that is "kefir plus viili". By
> themselves, they will produce kefiili. The other bottle was
> pure viili, that is, no grains. I have no idea what they looked
> like when they arrived, but the kefir grains survive better
> than the viili, and I figured if they "thinned out" (didn't produce
> the thick kefiili, just produced kefir) that maybe the viili would
> survive better without the grains.
>

Hi Heidi,
I don't know what I'd do without my second fridge, actualy tempted to
get a third, know that sounds crazy but hey no root celler (want one)
as yet.
Audrey


<snippet>
>
> I got a second fridge. Most Koreans seem to do the same.
> A cold cellar would be better, but you can get fridges very
> cheaply. It makes staging meals very easy too, and allows
> me to store a lot of vegies, which is good.
>
> -- Heidi
>

Hey Dom, I love to get one of those mochi large mortor and and long
handle pestles! know a good online site for one?! Maybe would help
with kraut too.
Audrey




<snippet>
> I'm with you! I also would like to know if there is a mechanical
> pounder so that I don't have to do that either.
>

Hi Dom, I want to cry, don't ask me how? but my food precessor stem
got lost somewhere in the storage area? Until I can order a new one I
can't use the shredder blade, just the chopper, so your potatoe peeler
dea helps alot, otherwise I'd be all day with the hand grater.
Audrey



<snippet>
<you can slice cabbage quite quickly and evenly with a good potato
> peeler. First prepare the whole cabbage by cutting it into quarters,
> then begin to slice along one edge across the leaves.
>
> Be-well wishes from WE of the never-never kefir grains of Oz, and
from,
> Dom
>