http://health.groups.yahoo.com/group/Microbial_Nutrition/ Fermented Foods, Probiotics, Gut Health. Sun, 05 Jul 2009 18:03:21 GMT ronnimike http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10865 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10865 I was reading about the rice from your link....and found this interesting. A nutritionally superior method of preparation using GABA rice or germinated brown Sun, 05 Jul 2009 12:56:21 GMT Linda http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10864 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10864 Isao, Thanks for the URL for brown rice. I had no idea that it didn't keep very well, and will now have to toss out the brown rice that I've had for years and Sun, 05 Jul 2009 08:08:56 GMT Isao Haraguchi http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10863 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10863 Hello, Lidia and Mary, Genmai is brown rice. http://en.wikipedia.org/wiki/Brown_rice Soaking rice with lactic acid softens or deforms the full structure. isao Sun, 05 Jul 2009 07:13:40 GMT Mary Moberg http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10862 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10862 Hi Isao Is genmai the same as brown sweet rice, thanks much Mary From: Isao Haraguchi Sent: Saturday, July 04, 2009 6:23 PM To: Sun, 05 Jul 2009 05:52:45 GMT Lidia Seebeck http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10861 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10861 _____ Everybody knows genmai,blan rice,is good for health as well as blan bread. [LAS] Ummm, for one who is a relative newcomer to fermenting, I actually do Sun, 05 Jul 2009 00:58:08 GMT Isao Haraguchi http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10860 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10860 Everybody knows genmai,bran rice,is good for health as well as bran bread. Only trouble is a little difficult to eat than white rice. Here is a suggestion to Sat, 04 Jul 2009 18:58:21 GMT ronnimike http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10858 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10858 We are doing milk kefir and would like to try some of the different kinds of ferments. My question would be, is will they work. We use a combination of Fri, 03 Jul 2009 23:36:09 GMT Heather Twist http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10857 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10857 I think the "white stuff" has been discussed from time to time and usually it is a kind of yeast. My Mom described that it was often on their homemade pickles Fri, 03 Jul 2009 23:31:52 GMT SeaDruid http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10856 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10856 I concur on the beet kvass Patricia, it needs a starter to taste right. I haven't found a good replacement for whey, I tried rejuvalac when I had some around Fri, 03 Jul 2009 18:04:25 GMT Patricia Meyer http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10855 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10855 I will also subscribe to the "no whey" is necessary for most ferments camp. I started fermenting with whey because of the Nourishing Traditions but some time Fri, 03 Jul 2009 18:04:17 GMT Star Lazarow http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10854 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10854 I'm gonna give it a shot! Will let yall know how it goes. The kefir bread sounds so yummy. Fri, 03 Jul 2009 13:47:35 GMT SeaDruid http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10853 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10853 I would just add that there are no known reported cases of food-borne illness from fermented vegetables. Obviously you don't want to eat something that looks, Fri, 03 Jul 2009 07:49:30 GMT Heather Twist http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10852 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10852 ... I love the elegance of that statement! If people want to add whey, and it works for them, sure, go for it. But I had the same issue: it was too hard for me Fri, 03 Jul 2009 06:48:37 GMT Sally Eva http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10851 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10851 I think that one bad experience is too little on which to based a lifetime's behaviour. I have made kraut without whey and it has never gone slimy (nor gone Fri, 03 Jul 2009 06:27:38 GMT dlmarykwas http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10850 http://health.groups.yahoo.com/group/Microbial_Nutrition/message/10850 To me, when making sauerkraut or any other fermented vegetable product, it makes more sense to include whey and a modest amount of salt than to rely upon salt