> [mailto:[log in to unmask]] On Behalf Of Emiliano Bussolo
> >>... homemade sauerkraut brine.
>
> That's interesting. How do you do that?
>
> Sorry for being of no help
>
Your information was helpful...fungal overgrowth might explain my abdominal
distention and constant hunger.
Homemade sauerkraut: Shred cabbage, mix with good quality salt, fill in
glass jar, add water, put lid on jar, leave at room temp 3 to 5 days.
Here are some links with more detailed instructions. You can use any
vegetable really.
http://www.wildfermentation.com/resources.php?page=sauerkrauthttp://www.marksdailyapple.com/how-to-make-sauerkraut/
~k
