RE: CSRe: silver-digest Digest V100 #385
Better to make you own. Best Regards, Robert Ratliff -Original Message- From: ejohns9...@aol.com [mailto:ejohns9...@aol.com] Sent: Tuesday, June 06, 2000 7:30 AM To: silver-list@eskimo.com Subject: Re: CSRe: silver-digest Digest V100 #385 In a message dated 06/06/2000 12:48:11 AM Central Daylight Time, sue-al-slo...@webtv.net writes: The best thing for your gut is regular and small amounts of sauerkraut. Once a week. About a quarter of a cup. This takes over and gives you superior friendly bacteria.Al ^ The stuff in a can? Edith -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSRe: silver-digest Digest V100 #385
In a message dated 06/06/2000 12:48:11 AM Central Daylight Time, sue-al-slo...@webtv.net writes: The best thing for your gut is regular and small amounts of sauerkraut. Once a week. About a quarter of a cup. This takes over and gives you superior friendly bacteria.Al ^ The stuff in a can? Edith -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSRe: silver-digest Digest V100 #385
How to make saurkraut Catharine Vinson wrote: bahzit shurg wrote: how do you make really good saurkraut? A couple of recipes follow. The most important thing in making good sauerkraut is the variety of cabbage you use. What variety(ies) are you growing? You want a light green, kraut cabbage. German sauerkraut #1 (skim and cold pack) == Start with a clean stone crock. Shred cabbage, place in the crock in layers as follows: cabbage, Kosher salt, caraway seeds. Make each layer of cabbage about a 1/5th to 1/6th of the crock depth. After all of the ingredents are in place, fill the crock with water. Weight the mixture with a rock, a piece of wood -- the idea is to keep the cabbage submerged. Put the crock where the temperature stays constanst. The basement is idea. Let the mixture cook. Check it after a week and skim off the grunge that's collected on top. Let the kraut stay in the cock until it's soured to your taste. Once the kraut is ready you can either freeze it or put it up using cold pack canning procedures. German sauerkraut #2 (easy) (this comes from Steve Johnson on another list) == First: You will need either a big crock or I use clean 5 gallon pails. (Check your local dairy and restararaunts). Wash them out with a little warm water and baking soda. This recipe is so simple and doesn't require any skimming off any top layers because you seal the sauerkraut airtight. Here it is: 1. Mix 3 Tablespoons of Kosher Coarse Salt to 5 pounds of cabbage in a large bowl and mix thoroughly. Let set a minute or two and let it sweat. 2. Press and pack firmly in the pails or crocks.Push with both hands to compact as hard as possible. 3. Fill the pails or crocks to about 5 to 6 inches from the top. 4. Take 2 plastic garbage size bags and place inside each other for double thickness. 5. Place bags in crocks or pails on top of the cabbage and slowly fill with water until the water reaches to the top of the pails. Then tie the bags off tightly so as not to allow leakage. I recommend that you place the pails where you want to store your sauerkraut to process before you fill the bags with water so you do not disturb the seal. 6. Then just wait 5 to 6 weeks and you have sauerkraut. 7. I bag mine in 2 quart ziplock freezer bags and freeze them and simply take them out and unthaw them as I use them. Important Notes: Once crocks or pails are sealed do not peek for 6 weeks because the air is what produces the yeast or mold growths which you don't want. Also it is important that you follow and weigh your cabbage and use proper amount of the coarse salt as stated. CV's note - If you use a pail instead of a stone crock, make certain the pail is FOOD GRADE material!!! Catharine/Atlanta, zone 7b -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSRe: silver-digest Digest V100 #385
I thought all canned goods were exposed to sufficient heat to kill anything that is inside, otherwise it will go bad, or rot. How can there still be any friendly bacteria in sauerkraut? Or do you have to acquire fresh sauerkraut somewhere? Marshall ejohns9...@aol.com wrote: In a message dated 06/06/2000 12:48:11 AM Central Daylight Time, sue-al-slo...@webtv.net writes: The best thing for your gut is regular and small amounts of sauerkraut. Once a week. About a quarter of a cup. This takes over and gives you superior friendly bacteria.Al ^ The stuff in a can? Edith -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSRe: silver-digest Digest V100 #385
At 10:47 PM 6/5/00 -0700, you wrote: The best thing for your gut is regular and small amounts of sauerkraut. Once a week. About a quarter of a cup. This takes over and gives you superior friendly bacteria.Al n order for the sauerkraut to work on the flora in you gut it must be fresh .not pasturized of canned! -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSRe: silver-digest Digest V100 #385
The kraut in a jar is better and different brands taste different. ejohns9...@aol.com wrote: In a message dated 06/06/2000 12:48:11 AM Central Daylight Time, sue-al-slo...@webtv.net writes: The best thing for your gut is regular and small amounts of sauerkraut. Once a week. About a quarter of a cup. This takes over and gives you superior friendly bacteria.Al ^ The stuff in a can? Edith -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSRe: silver-digest Digest V100 #385
In a message dated 06/06/2000 10:08:44 AM Central Daylight Time, li...@flash.net writes: How to make saurkraut ^^^ Thank you for the recipes!! Edith -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
