http://heal-thyself.ning.com/group/introtoferments

Fermenting - hows. Interesting website I fell over this evening.

I love it!

I have been attempting to make my own sauerkraut fingers crossed the third attempt will work. I have have recently been making my own yoghurt. In the meantime I have been buying quality non pasturized sauerkraut for my gut healing crusade!

I would like to try fish but am very nervous about it because it needs to be fresh difficult if you dont live next to the sea and my hubby doesn't like fish so much so that if he is near a fishmonger/stall he wants to throw up (and would if he had to stay there long enough). Somehow I don't think he could cope with the smell of fermenting fish in the house. I am also worried about poisoning myself! The compromise would be Swedish Gravalax which sounds nice if I could be sure of fresh fish.

Some like Gravalax - for me, shudder! Yes. Salmon MUST be wild artic salmon, not that farmed stuff. But, I dislike Gravalax...!

My favorite ferment is kombucha. I love making it, too. I threw away all my mushrooms a couple of months ago when I started making kefir, but now that I quit eating kefir I am trying to get a culture started from a jar of kombucha.

Thanks for posting this! I would love to learn how to make my own fermented foods - it has always seemed a little daunting to me, so I think I'll just bite the bullet and do it


www.farmerkskitchen.com

It only took a couple of days to find out (once again) that I don't do well with fermented food. I started to get pain all around the bottom of my skull and in the sinuses. I didn't have any kombucha yesterday or today and it's almost all gone.