Make this simple small change in your life by buying high-quality unrefined sea salt for you and your family.
It will have a positive impact on your health and will create a shift in the supply/demand of the economic marketplace by purchasing from a company that is deserving of your business, selling the best and purest salts.
Never purchase from any company that sells 99% sodium chloride as table salt and these products will not be produced.
This type of refined salt is not fit for human consumption and has no future in our culture.
The quickest way is to stop purchasing it, a quick and powerful way to create change.
We change the world with our demand, we must demand it together with our collective purchases.
Great as a poster or information sheet to give to anybody. Put it in a binder along with the other posters to make The Encyclopedia of Change.
celbration herbals out of ontario makes a sea salt bath that is like body food. if you soak in it and the dead skin on your feet falls off. really amazing. you should have this in a pdf for easy download. use the free program open office.
Wonderful information! Great post, will be using it to help others.
Himalayan Pink Salt is the highest quality so engenders the best
mineralization.
Here’s a how-to make SALT BRINED VEGETABLES
KIMCHI — aka “How to eat RAW every day , conveniently “ —— January 2008
The ROOT VEGETABLES give you excellent mineralization, which gets absorbed due to increased nutrients, and healthy micro organisms in the intestines. TRILLIONS of times more “culture” than what you get in dairy products like yogurt. Get cultured !!!
Cabbage Slice fine, nothing as thick as 1/4” but not paper thin.
Cauliflower Break up into small florets; half core , then slice fine
Kohlrabi Slice fine
Rutabaga Peel and chunk, then slice fine
Turnip Same as rutabaga, above.
Daicon Half or quarter lengthwise, then slice fine
Red Radish Same as above
Shallots Same as above
Scallions Same as above
Ginger Grate
Garlic Grated or as preferred. Can be left whole
Carrots Cut lengthwise, then slice fine.
Red sweet peppers Small chunks better than thin slices.
Kale Three or four large leaves with stems.
SALT – - 3 Tablespoons seasalt per 5 pounds of vegetables. (No table salt or iodized)
Sprinkle salt over prepared raw vegetables. Mix in, squeezing from time to time. This
can be called “massaging” the vegetables! When liquid starts to run out, let sit 10-15
minutes and massage again (no more salt). Then pack into CLEAN gallon jar. I scald the jar – - put in some HOT water and swish rapidly in jar, dump out. When packing, press down firmly every inch or so with fist. Do not use metal, or heavy objects, pressing down with fist is good. This is done with finger tips during the 5 – day fermentation
development process. Keep jar in room temperature NOT IN DIRECT LIGHT from sun.
Tasting a little bit every day is the best way to “know” when you have come to the level
of ferment that you like. I use a nylon stocking over the jar to keep insects etc. out, hold it in place with a rubber band. Nylon is inert and does not damage food. You can press down through the nylon, then retighten. Refrigerate with a lid covering loosely at five days or after the bubbling slows down, whichever comes first. Ferment process never stops, just slows dramatically once it is refrigerated.
Five pounds of vegetables does not quite fill a gallon jar. Sometimes I do three quarts, and eat some freshly wilted. The covered jars in the refrigerator keep for weeks, about two months in my experience. Larger jars keep longer, and of course a crock is a great thing if you are lucky to have one.
My system is to start with 2-3 pound cabbage, a small well formed cauliflower,
and a large kohlrabi. One each medium sized rutabaga, turnip and daicon. Next a
bunch of radishes (If very fresh, wash cut off leaves well and use them too.) A bunch
of scallions and a few shallots, and I always grate the ginger or hand mince very small.
Kale can be any kind, and keeps its flavor when it ferments. Carrots are slow
to finish so I never use big chunks or thick slices.
I like rubbing the salt onto the vegetables above, until it is well wilted down,
and then just quickly mixing in the ingredients below before packing the kimchi,
because the peppers can sting your hands and the tumeric dyes them yellow!
Of course, gloves are also a choice and the loose food handlers gloves are the
most comfortable for this work.
Optional by taste or for medicinal use:
Serrano and/or Cayenne peppers w/o seeds
Tumeric, fresh or powdered
Arame seaweed
Dulse flakes
The list above is done in order of processing, and in general, I feel at least 50% of the kimchi needs to be cabbage family, by weight. Kohlrabi, rutabaga, turnip, daicon should
be sliced thin enough to ferment easily. I really prefer nothing thicker than 1/4 inch. I slice them into lengths and then slice in the food processor to make the overall texture like that of a coarse coleslaw, crisp not mushy.
For an understanding of the fermentation process, please get the easy – to – read book
Wild Fermentations by Sandor Ellix Katz at wildfermentation.org
Peace and planting,
Stella Jane
Hello to everyone who wants more raw foods daily AND easier summer meals.
Now is the time to learn to make this amazing, versitile fermented raw food.
Take advantage of these benefits all during the growing season.
Build the immune system through creating better absorption of the foods you are already eating. While the entire body is replaced in seven years, you have a new set of intestines every few weeks. My experience is that often people lose inches around the middle while building muscle mass all over the body. It feels really good!
Every time you want a quick meal and haven’t got time to fix a salad, eat kimchi!
It’s beautiful with any meal. Most often heard comment “My body really needs this!”
High fiber of raw vegetables helps maintain regularity.
Using the mineral base of the root vegetables, the benefit is cooler feeling body, rather than hot from sugar, a high temperature metabolic process. Also, after the ferment gets going, which takes about five days at room temperature, it is refrigerated and has a quite refreshing feeling especially when eaten just before the main meal. Many people put a pinch on crackers or eat with other snacks.
As to the fermentation process itself, it is mainly keeping conditions the same and pressing the vegetables under the liquid daily. I taste a little bit each day after I press
down with clean hands, and almost always I like it on day five….many prefer a week.
The nylon netting on top keeps insects out. I put it into the refrigerator then, and place
a loose lid on top, not sealed but covered. The fermentation process never stops, just
slows down.
. I am able to ferment well in a house with 55 temps in the kitchen at night by this simple “arrangement” to keep the jars sitting out of any direct sunlight and warm enough.
First, clear a counter space and place a large flat heating pad open up on the dry clean
counter. Plug it in to medium. Place a flat oven rack over it for air space. Set jars on
top. Wrap with a layer of towels. See above for 5 days, IMO.
While I am fairly precise in making the kimchi, I am somewhat casual about the classes,
in the sense of where and when. Usually someone wants to do it who has a large kitchen and a Cuisenart or other good food processor. This person does not pay a class fee as they do kitchen cleanup after the class in their home. Everyone else brings a wide mouthed quart jar and a small cabbage plus several other vegetables from the list above.
Bring a large bowl to work the vegetables and salt together, and your own knife and board if you want to hand cut some things.
Each person takes home a quart of kimchi, and a copy of the recipe I like best, which is what we usually sample at the class. The individual jars are packed with the vegetables that each person wants in their jar.There are also notes on resources such as salt
sources. Three to six persons per class works well in most kitchens.
So please write if you are interested, and say what times / dates might work for you.
Stella Jane 2011—> Not teaching personally now, videos on You Tube.com xo*j
Copyright 2007
Ashland, Oregon 97520
PIX available if you want for your site somewhere