Give it to me Raw

I've found that the more kefir (both water and milk varieties), saur kraut, natural fermented pickles, miso, tamari, kombucha and other live foods I eat/drink, the better I feel and the stronger my digestion is. I don't need to worry about food combining anymore, even the "worst" combinations digest with ease. It seems to me that the live part of "raw and living" foods gets neglected.

People have been culturing food for ages. And wild animals eat fruit that rots on the ground or rotten meat. I haven't been brave enough to try "high" meat yet, but that may be my next adventure in cultured food.

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That's great information. I love "fermented garden healers." What a beautiful name.

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If you make milk or water kefir, you can use that as a starter for your saur kraut. Just pour water kefir or whey from milk kefir over your vegetables.

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Mmmm...me too! I have been making my own sauerkraut for months now and it seems my meals are now incomplete without some type of fermented food. My digestion too has strengthened. I also have a really great source of 100% grassfed raw milk in my area and love making all sorts of yummy cultured dairy like raw butter and cream. My next thing to adventure with is kefir as well. Thanks for sharing!

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the fermented vegs i make always leave my gut feeling quite well. I am off them for now - will start again in a month or so.

I normally femented cabbage, carrots and onions. It's easy and relatively inexpensive.

Far as Candida goes... I had it... BAD... focus on alkalization - get some pH strips... and start alkalizing your body.... i was able to make more progress drinking molasses lemonade than when i was on a candida diet....

Get the acid outta your lymph fluids.. and the Candia will flee the scene.

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Thank you for posting this, it seems like an answer to a question I had going around in my brain. I love fermented foods, too. It's a good reminder for me why to keep on making and eating/drinking them!

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Hey Rawstrength!


Good to see your smiling face around the neighborhood!!

I've managed to rot several batches of sauerkraut over time, much to my chagrin. Apparently, my home was too cold to support cultures growing. We keep our Oregon home downright chilly in the winter! In the future, I would put it in the oven with just the light on to boost the temp. See, the oven is good for something.

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