On Fri, 10 Feb 2006 11:47:21 -0700, Marshalee Hallett wrote in <001301c62e72$6d7fcf80$0200a...@cammieisjx2iu2>:
> BTW, how can fruits or veggies be lacto-fermented??? They are shredded, compacted, and then sealed against oxygen. Stored first around 20 degree Celsius, later the temperature can go down. Moisture content is important, it must be the right amount or the process can fail. After about 6 weeks, the acidity is so high (pH so low) that all bacteria are killed, including the ones who started the process. If you do that with cabbage, you get the classic sauerkraut. With other vegetables: the lacto-fermented version. With meadow or mais (cobs mixed with green plant and shreeded together), or beet or beet leaves, etc.: cow food. Among other things, the process creates Vitamin C and Vitamin B12 - especially the latter is interesting because there are no other plant sources for it. Heidrun Beer Workgroup for Fundamental Spiritual Research and Mental Training http://www.sgmt.at -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
