posted
I hear ya. It's not my favorite food!! I don't even like pickles!!
It took several months to even tolerate it.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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TNT
Frequent Contributor (1K+ posts)
Member # 42349
posted
I don't understand why my homemade sauerkraut makes me gassy- with really foul-smelling gas. The gas smells like a sulfur pit. Do you think it is the cabbage and that I'm heterozygous on CBS 699? (The sauerkraut is not rotten-and it tastes really good!!)
Posts: 1308 | From Eastern USA | Registered: Oct 2013
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Carol in PA
Frequent Contributor (5K+ posts)
Member # 5338
posted
TNT, have you tried drinking Kefir?
That replaces gut bacteria and reduced gas for me. I have not tried homemade saurkraut.
Posts: 6956 | From Lancaster, PA | Registered: Feb 2004
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TNT
Frequent Contributor (1K+ posts)
Member # 42349
posted
Thanks Carol,
I like kefir(homemade and store-bought), but my bowels have not been able to tolerate it for about a year. It makes my bowels loose. Though, I haven't tried it lately, so not sure how I would tolerate it.
Posts: 1308 | From Eastern USA | Registered: Oct 2013
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Beverly
Frequent Contributor (5K+ posts)
Member # 1271
posted
very interesting.
-------------------- God Bless You! Everything..is just my opinion. Posts: 6641 | From Michigan | Registered: Jun 2001
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posted
Very good, Greta!! I love the dill too!! I agree on wishing I'd been eating them all my life. I'm German and my mom did not carry on the tradition. Dang it.
posted
I have 2 questions about fermented food and antibiotic. I am taking amoxicillen and probiotics. I was told that if I take the probiotics too close to the antibiotic the probiotics would cancel out the antibiotics. I have some kimchee fermenting and wonder if I need to make sure to eat it 2 hours after the antibiotic?
Ok another question. We make our own kraut but once it has fermented we heat it up and can it. Does that kill off all of the probiotic qualities of the kraut?
Posts: 23 | From hagerstown, md | Registered: Aug 2014
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posted
Thank you. I will eat some kimchee at lunch.
Next time we make kraut, some is going into the fridge before the rest gets canned. Last year my sister picked up a tray of cabbage plants for the garden. The same day our uncle brought home a tray of cabbage plants and our mom brought home a tray of cabbage plants. We had cabbage coming out our ears last year. Did not need to make any kraut this year.
Posts: 23 | From hagerstown, md | Registered: Aug 2014
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Ellen101
Frequent Contributor (1K+ posts)
Member # 35432
posted
A word of caution with fermented foods. If there is a chance you have SIBO, (small intestinal bacterial overgrowth) eat with caution. http://www.siboinfo.com/symptoms.htmlPosts: 1750 | From United States | Registered: Dec 2011
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Brussels
Frequent Contributor (5K+ posts)
Member # 13480
posted
Thank you all for the valuable info.
Anyone here is drinking the juice of it?
What are you favorite veggies to ferment?
I am using broccoli, and even beet root (all raw), they do taste good.
Has anyone used Chinese cabbage? I just wonder if they will stand fermentation (specially the green parts...)
Posts: 6200 | From Brussels | Registered: Oct 2007
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