OK, but I am referring to what I believe is a different strain of bacteria than you probably get with the cabbage.
I also tried the method you mention, but the end result was sickening (as far as taste and smell are concerned)... I think it needs some salt, like sauerkraut, and to be fermented away from oxygen, in order to stop the less desirable bacteria from multiplying. But, if you do that, you end up eating too much salt, as it stays in the water. Better to make real sauerkraut. Dan On Wed, Mar 3, 2010 at 10:03 PM, <[email protected]> wrote: > I am also taking probiotics daily. I make my own probiotics using ground up > cabbage, an old pickle jar and filled with water. Put it in the garage and > wait 72 hours. The next jar I use some of the old for seed and only have to > wait 24 hours. Might not be the best but the price is right. > Brickey -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
