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Old 02-23-2007, 12:16 PM   #1
Paul Findley
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I tried one of the recipes from BED for the cabbage. I have always liked Kim Chee, so I figure what the heck.

My cabbage is not bad, shredded is too fine though, I want a little crunch, even if it inhibits full culturization.

What other veggies have you cultured and what did you think?

It seems you really got to be into the idea of wanting to eat the cultured cabbage to want a heaping pile on your plate, probably due to a narrow definition of what tastes good/normal.

How does one tell if you got a bad batch? I went with "It did not immediately make me gag" and "It does not smell like the toilet". 1/2 a quart later, I am still able to type this message, so it must be a winner.

I should add that I used Mason Jars that I bought at the local King Sooper. As I was checking out, i noticed a thick layer of dust on the box of jars...it made me laugh, just another counter-culture thing I am doing because of crossfit.

(Message edited by paul on February 23, 2007)
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Old 02-23-2007, 12:49 PM   #2
Jay Cohen
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Paul
I'm just starting to use Kefir Grains (just the whey by product), but I do have a batch(Kim Chee) that is being made from a recipe found on line.
Nice part about using the grains is that I eliminate the salt, and I believe the veggies cultivate pretty quick, BUT, I have not done it yet, my grains are doing some R & R in milk to recover from trip. I also plan to drink Kefir each day which is NOT PALEO, but it's cheaper then buying Probiotics.

Jay
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Old 02-28-2007, 02:44 AM   #3
Tom C Lopez
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jay, try this site for the kefir, best instructions ive seen, and also has some good recipies for non dairy drinks made with kefir. the grape juice one is lovely, and a lot more paleo :-)
http://users.chariot.net.au/%7Edna/Makekefir.htmlhttp://users.chariot.net.au/%7Edna/Makekefir.html
link is home and work safe. nasty color scheme though..
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Old 02-28-2007, 03:02 AM   #4
Jay Cohen
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Tom;
Many thanks for the link. I have been to that site, in fact have corresponded with Dom and received my grains from his contact in Arizona, Bishra. Cultivating new Kefir grains as I type and have Kim Chee fermenting. I plan to marinate fish(Cervice) also, so I really can eat quite a few meals without cooking with high temps.
Jay
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