Hi Mary, and fellow HG's,

Let meat sit out on a plate or drying tray (I use the screens that keep
fried foods from splattering). in ht refrigerator. It will keep for weeks!
It gets dried out on the outside, but it is just like a layer of jerky.
That way as you slice off a piece now and then, as the bacteria grows, you
can adjust to it. I wouldn't just suddenly take a big bite of seriously
rotted meat. Your system needs to be introduced to it gradually. You don't
want to overwhelm your immune system, it is better to slowly build it up.

Kimchee is a good way to buy fermented cabbage. It will usually have
cayenne and garlic in it- check the label. Most Oriental markets will carry
it, although it is a Korean dish.

 >How do we encourage more good bacteria in our meats? I read that one way to
>crowd out candida is to consume raw meat with bacteria in it, how would I
>make "rotten" meat?? Do you just let the ground meat sit a little longer in
>the fridge? Or have it uncovered in the fridge? Right now I buy it and keep
>it wrapped up until I use it.
>
>Also, where can we buy fermented cabbage (sauerkraut) that does not have non
>paleo ingredients?
>
>Mary
>
>ps the SBOS soil based organisms do a good job of introducing competing
>bacteria but I would like to get the bacteria in the system naturally....
>
>when I have seen HGs on TV, like National Geographic, they seem absolutely
>surrounded by dirt and bacteria...how would we replicate an HG situation
here?
>