CureZone   Log On   Join
Re: Sauerkraut (Fermented Cabbage)
objoyfl Views: 2,744
Published: 13 years ago
This is a reply to # 298,898

Re: Sauerkraut (Fermented Cabbage)

I think sometimes if the cabbage is not processed properly (cultured long enough), the toxins are still present as by product of the fermentation. Just a guess. The cruciferous family of veggies (cauliflower, kale, cabbages, broccoli, etc.) ferment easily, but it takes a number of days for the bacteria's decomposition process to heat up and cool down and not be dangerous anymore. Just like in organic gardening, if you throw compost under the plants and it's not done with it's decomposition process you end up with "sick" plants that have attracted various other pests to finish the process of decomposition. (Generally something like that.)

Printer-friendly version of this page Email this message to a friend
Alert Moderators
Report Spam or bad message  Alert Moderators on This GOOD Message

This Forum message belongs to a larger discussion thread. See the complete thread below. You can reply to this message!


Donate to CureZone

CureZone Newsletter is distributed in partnership with

Contact Us - Advertise - Stats

Copyright 1999 - 2019

0.375 sec, (1)