Comments on: Makin’ It Monday: Kimchi and Sauerkraut ! http://purejeevan.com/blog/?p=1596 We're all about raw foods, loving life, and sharing ourselves with others. It's nice to meet you! Tue, 07 Sep 2010 23:21:32 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: janiekaye http://purejeevan.com/blog/?p=1596&cpage=1#comment-6261 janiekaye Fri, 13 Nov 2009 20:24:16 +0000 http://purejeevan.com/blog/?p=1596#comment-6261 Doesn't putting the healthy flora in the gut offset the work of the antibiotic? I thought the two clashed and you shouldn't do one when doing the other. However, I'm no doctor!<br><br>You might want to put those containers someplace save and covered in case they explode. Usually there's an airlock or an air release of some type because the fermentation produces gas when needs to go somewhere!<br><br>Can't wait to see how it comes out! Doesn't putting the healthy flora in the gut offset the work of the antibiotic? I thought the two clashed and you shouldn't do one when doing the other. However, I'm no doctor!

You might want to put those containers someplace save and covered in case they explode. Usually there's an airlock or an air release of some type because the fermentation produces gas when needs to go somewhere!

Can't wait to see how it comes out!

]]> By: janiekaye http://purejeevan.com/blog/?p=1596&cpage=1#comment-5785 janiekaye Fri, 13 Nov 2009 13:24:16 +0000 http://purejeevan.com/blog/?p=1596#comment-5785 Doesn't putting the healthy flora in the gut offset the work of the antibiotic? I thought the two clashed and you shouldn't do one when doing the other. However, I'm no doctor!<br><br>You might want to put those containers someplace save and covered in case they explode. Usually there's an airlock or an air release of some type because the fermentation produces gas when needs to go somewhere!<br><br>Can't wait to see how it comes out! Doesn't putting the healthy flora in the gut offset the work of the antibiotic? I thought the two clashed and you shouldn't do one when doing the other. However, I'm no doctor!

You might want to put those containers someplace save and covered in case they explode. Usually there's an airlock or an air release of some type because the fermentation produces gas when needs to go somewhere!

Can't wait to see how it comes out!

]]> By: Jim Dee http://purejeevan.com/blog/?p=1596&cpage=1#comment-5485 Jim Dee Tue, 06 Oct 2009 15:11:18 +0000 http://purejeevan.com/blog/?p=1596#comment-5485 I'm sure Wendi will reply separately when she feels up to it. For now, I just wanted to say thanks for the spicing tip on kimchi. I think you may be right! I think spicing this stuff is probably an art form that takes some practice! BTW, here's to a full and speedy recovery for you and your pain. You're right: Life in pain is no fun at all. Fortunately, a raw foods lifestyle, for many people, really does the trick! :-) I'm sure Wendi will reply separately when she feels up to it. For now, I just wanted to say thanks for the spicing tip on kimchi. I think you may be right! I think spicing this stuff is probably an art form that takes some practice! BTW, here's to a full and speedy recovery for you and your pain. You're right: Life in pain is no fun at all. Fortunately, a raw foods lifestyle, for many people, really does the trick! :-)

]]> By: claudia http://purejeevan.com/blog/?p=1596&cpage=1#comment-5468 claudia Mon, 05 Oct 2009 14:20:43 +0000 http://purejeevan.com/blog/?p=1596#comment-5468 I just made a similar recipe a few weeks ago. Also my first time so I used only cabbage, carrots, garlic and a few spices.<br>I did read somewhere that the spices will become more potent as it ferments, so I am not sure that tasting it first is a good way to calibrate the future taste?<br>Perhaps only in order to add less spices (?)<br>My results were: ready in 4 days-tasted very sour (it was warm temp here that week). I placed them in fridge and the taste seemed to relax a bit. I have finished one jar, and ready to start eating the next.<br>I have been raw for only two months...and trying to heal neck, shoulder hip pain-results of an accident four years ago which caused me to have osteoarthritis in the neck- & I also have shoulder and hip pain unexplained via MRI.<br>I was moved to tears reading about your disappointment with getting Lyme disease while raw. I can understand.<br>I have not been pain free in almost four years and I want to heal my body... life in pain is no fun.<br>Blessings to you... and please keep on posting about your healing process!<br>I am hoping for healing for us both! I just made a similar recipe a few weeks ago. Also my first time so I used only cabbage, carrots, garlic and a few spices.
I did read somewhere that the spices will become more potent as it ferments, so I am not sure that tasting it first is a good way to calibrate the future taste?
Perhaps only in order to add less spices (?)
My results were: ready in 4 days-tasted very sour (it was warm temp here that week). I placed them in fridge and the taste seemed to relax a bit. I have finished one jar, and ready to start eating the next.
I have been raw for only two months…and trying to heal neck, shoulder hip pain-results of an accident four years ago which caused me to have osteoarthritis in the neck- & I also have shoulder and hip pain unexplained via MRI.
I was moved to tears reading about your disappointment with getting Lyme disease while raw. I can understand.
I have not been pain free in almost four years and I want to heal my body… life in pain is no fun.
Blessings to you… and please keep on posting about your healing process!
I am hoping for healing for us both!

]]> By: MindXdreamz http://purejeevan.com/blog/?p=1596&cpage=1#comment-5426 MindXdreamz Tue, 29 Sep 2009 20:41:11 +0000 http://purejeevan.com/blog/?p=1596#comment-5426 Once again groundbreaking for us! We buy kimchi from our local Asian restaurant (they make it for themselves but since we're friends, they now make it for us - it's not on their menu!) but I had been curious about making it since I make cole slaw all the time and thought, hmmm how different could it be? (as far as the prep part is concerned). Now, thanks to y'all I won't be afraid to give it a whirl. :)<br>Maybe my next youtube video will be of how I make it. LOL Once again groundbreaking for us! We buy kimchi from our local Asian restaurant (they make it for themselves but since we're friends, they now make it for us – it's not on their menu!) but I had been curious about making it since I make cole slaw all the time and thought, hmmm how different could it be? (as far as the prep part is concerned). Now, thanks to y'all I won't be afraid to give it a whirl. :)
Maybe my next youtube video will be of how I make it. LOL

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