http://health.groups.yahoo.com/group/Microbial_Nutrition/ Fermented Foods, Probiotics, Gut Health. Mon, 09 Nov 2009 19:48:11 GMT B. C http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11483 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11483 Buy cabbage from a farm market. Add salt and maybe some dill or caraway seeds. That's it! Grocery stores disinfect their vegetables making them nearly Mon, 09 Nov 2009 19:47:34 GMT B. C http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11482 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11482 I am allergic to mold and when kraut gets mold on it and makes the water look milky I throw it out. I tried skimming and then eating the kraut, but it makes me Mon, 09 Nov 2009 19:47:11 GMT Robin Murphy http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11481 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11481 I just opened the red and green cabbage kraut I made last week. I was surprised at the juice, too! I know one week is very early to taste it, but it wasn't Mon, 09 Nov 2009 19:47:05 GMT B. C http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11480 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11480 If you use store-bought vegetables you will have to use a starter. Grocery stores wash the veggies in bleach water or some other sort of disinfectant that Mon, 09 Nov 2009 19:34:10 GMT B. C http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11479 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11479 I made some sauerkraut in a Harsch crock using 2/3 regular cabbage and 1/3 red cabbage. It looks really nice, is mold free, but the juice is really thick and Mon, 09 Nov 2009 18:32:17 GMT Heather Twist http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11478 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11478 ... There really are many kinds of furikake. Some have MSG and sugar, or panko crumbs. But I make my own. ... I was surprised the kids like it! But it is Mon, 09 Nov 2009 18:25:31 GMT gladhearted http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11477 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11477 ... * * * * * * * Been there, done that :) and thanks so much for mentioning it for I should bring it back to our dinner table. Of the different choices, the Mon, 09 Nov 2009 13:45:03 GMT Happy Herbalist http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11476 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11476 Eau, pictures would be great. Other than dosen't look right, or smell right or taste right there is not a lot of information of spoilage available on the Mon, 09 Nov 2009 13:27:11 GMT novice64 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11475 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11475 I've used BE starters, and they work fine. I've used them to ferment vegetables with no salt and got no mold in the process. I agree, they're expensive. I've Mon, 09 Nov 2009 08:22:53 GMT Sarah Hood http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11474 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11474 Sort of Sally Fallon style, w/ some salt and some whey, sqished down into a jar & lidded loosely. I came across something today that said I should've salted Sun, 08 Nov 2009 23:48:29 GMT Tonio Epstein http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11473 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11473 You will need to explain exactly how you are fermenting it, otherwise we can only speculate what you are up to. From: sarah2007hood Sent: Sunday, November 08, Sun, 08 Nov 2009 22:17:06 GMT Heather Twist http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11472 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11472 My salt of choice is "furikake" ... a Japanese invention. It's basically flaked seaweed plus toasted seseme seeds, shredded dried bonito, and/or whatever else Sun, 08 Nov 2009 21:32:08 GMT sarah2007hood http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11471 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11471 Has anybody here ever tried that? This was day 3, and I tasted it and it was pretty sweet, pretty weird, and my son says he thinks it's nasty. I should wait Sun, 08 Nov 2009 17:14:03 GMT Sally Eva http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11470 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11470 carrots do more for you the more you do to them so pureed cooked carrots are best about green mould I do not know Sally Sun, 08 Nov 2009 16:58:26 GMT BooBoo http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11469 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/11469 This is the first time I seen green mold on top of saurkraut batch. I made about 6 over the past few months. My question is, can mold be made edible by