Ferment Veggies with Soil Based Bacteria - Powerful!
i have been eating fermented vegetables that use soil based bacteria as the fermenting agent. its EXTREMELY powerful stuff! it feels like the most alive and vibrant thing i have ever eaten in my life!
i have also been using a unique 'quick ferment' method that produces kraut or kimchi in just 4 or 5 days. the system works better than i thought it would.
it took a while for my bowels to adjust to the veggies. at first i had multiple bowels movements, then i had none for a day or so. then my bowels seemed to adjust and started moving very regularly and smoothly, with no straining on my part. it also feels like i am digesting my food much more efficiently. and the best part is the energy it gives me. eating these veggies is like getting all the goodness, enzymes, and life force from 20 salads in one small serving.
this is my method.
the bacteria i am using is a product called "LB17." its a little known probiotic few have heard about. but read anything from anyone who has ever used it and you will see that every single person raves about it. here is a little excerpt from their site
---"The above ingredients are allowed to ferment naturally in unpolluted mountain spring water for a period of 3 years. . Due to the way LB17 "live" probiotic is exposed to extremes in temperature (summer and winter) during the fermentation process, the bacteria in LB17 "live" probiotic are potent, resilient and are able to stay alive (up to 3 years!) at room temperature without the need for refrigeration. They are "live" and do not need to be revived unlike most of the other probiotics particularly those that were "freeze dried"!"---
the method i use to ferment the veggies in four to five days is a simple gallon jar fitted with an air lock. it works great. its especially wonderful because usually veggies take six weeks to ferment.
i first put the cabbage and veggies i am going to ferment through the food processor. then i open up about 15 or more capsules of LB17 and mix them thoroughly into the veggies. then put the veggies in the fermenting jar. in a about four days its ready. every day i take two of the LB17 caps the same time i eat the veggies that have been fermented with LB17. very, very powerful stuff.
here are the two sites that sell the LB17
here is the type of fermenting system i use.
(scroll down and look for the 'picklemeister')
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