6 cups fits into a pint sized mason jar? So cabbage, pineapple and juice to rim (the area just before the threads start?) and water to very top, screw on (self sealing?) lid? Just leave it on the counter? Or does it need to be in the dark? How do you know when it is "done" and once "done" does it need to be refrigerated? Fresh pineapple that you juice yourself?
This sounds simple enough for us to make and actually sounds good to me. So sorry for all the questions but want to do it right if I'm going to try it. Jaxi On Mon, Nov 15, 2010 at 11:31 AM, Sandy <hollis302...@yahoo.com> wrote: > I could not agree more, Elan. I make pineapple sauerkraut and my own kefir > and kefir cheese which in my opinion is delicious. > > Here is the recipe for pineapple sauerkraut...I use a bit more pineapple > than this recipe calls for. > > Sandy > > > One Step Pineapple Sauerkraut > > It makes one pint (1/2 liter) of cabbage kraut. > > 6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped > pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and > enough juice so that when you press down on cabbage, juice seeps up through > your fingers. > > Press mixture down into Mason jar, making sure you get all air pockets out. > Fill to just under rim of jar, then add water to brim and screw lid on. > Place jar in a bowl in case of seepage. Leave for 6 days (less in hot > summer). > > I love this recipe because I never get mold or scum. There's nothing to > scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is > awesome! > > More labor-intensive is to add any other veggies you like such as beets, > carrots. > > To receive the benefits of the live lactobacillus bacteria, consume the > sauerkraut as soon as possible. After a short period of time the bacteria > will die out. That's why I make mine fresh weekly > > > > > > > > > > > > From: elan spire > [mailto:elan_sp...@yahoo.com] > > Sent: Sunday, November 14, 2010 > 5:32 PM > > To: silver-list@eskimo.com > > Subject: CS>re: making your own > vitamins > > > > One thing we could do that would be very powerful is to make our own > > vitamins. It ' s time for those who > know how to make these things to > > share their knowledge and their recipes. Many on this list make thier > > own silver water. Why not the rest of the stuff. So, share your recipes > and > techniques for >>>everything. > > > > > > > > > > > > > > > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > <mailto:silver-list-requ...@eskimo.com?subjectunsubscribe> > Archives: > http://www.mail-archive.com/silver-list@eskimo.com/maillist.html > > Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> > List Owner: Mike Devour <mailto:mdev...@eskimo.com> > > >
