Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Amazed

Dude a little word of advice...if you keep eating sauerkraut stay away from open flames.

Megan, if you are looking for kefir grains there are lots of people around the world on this list
http://66.46.11.99/clarkson/Show/Clarkson/kefir/default.asp
who share their grains. I am on the list myself, and this is where I got my grains some years ago.

Andreas

I would assume this is for store bought brands and not home made. Home made if prepared correctly will have probiotics that actually assist with digestion. And since it assists with digestion less potential for gas.

Andreas,

The listed link prompts the user for a username and password. Please advise how to obtain these. Thank you.

I still enjoy both homemade and store bought sauerkraut, especially cutting up some hotdog weinies and adding them to it. Just have to keep an eye out on the preservatives used in the store bought like msg. Another dish similar to sauerkraut comes from Korea called Kimshe which has more spices and peppers added. I like both but the kimshe has to be eaten in smaller amount for me.

Brent

Thanks, but it seems I need a password to access your link?

I found a place online to buy kefir grains - I don't think the other starter is working. Hopefully they'll be here soon and I'll be making less-lumpy kefir. lol

Yes, that is right, I have noticed recently that a passward is needed to access the page. But this link seems to work for me now:

http://www.torontoadvisors.com/Kefir/kefir-list.php

Cheers
Andreas

I just started a batch of Latin American Fermented Sauerkraut (Cortido) today. As soon as I saw the recipe, I knew it was something they used to serve in a favorite restaurant we used to frequent. They served it like salsa, with chips, and it was delicious. It has grated carrots, thinly sliced onions, dried oregano and red pepper flakes, in addition to the thinly sliced green cabbage.

The recipe came from Nourishing Traditions by Sally Fallon. Although I don't agree on her method of fermentation (she says to cover the jar tightly, but I have learned that doesn't work so well). She has some great recipes for making fermented cucumbers, salsas and chutney, etc. with all kinds of fruits and vegetables.

Well you all have inspired me. Went out and bought cabbage and sea salt and started a batch of sauerkraut yesterday.

Watch this space - see what happens in 2-3 weeks.

My mum was having a good laugh when I told her about the 5 gal container with fermenting cabbage sitting in the corner of the room. hehehe, well it will be a good conversation starter with visitors anyway.

The things we do for our health.....

Chelsea