 bookwoman100 10 years ago | Thanks for your knowledgeable input Bren. I’d love to have the recipe for the Kim Chee. |
 BrenL 10 years ago | Your sauerkraut recipe sounds yummy but I believe that by cooking it you lose a lot of the probiotics from the fermentation process. Miso is also a very good fermented product that you can find at most natural food stores. It shouldn’t be cooked either just added to foods and soups after the heat is turned off. I have a really nice kim chee recipe using Chinese cabbage, carrots, garlic, and peppers. With that you just soak the cabbage in salt water and drain and do an anaerobic process for a few days and store in the fridge. I can send on the recipe if you are interested. Oh and I would think the sauerkraut would simply serve as a vegetable rather than a carb…but I am only guessing at that. Need to check that list of unlimited veggies….Hope this helps. Bren |
| bookwoman100 10 years ago | Hi Ossie:
It looks like you missed seeing my last question as its now buried on the next page so I’ll repeat it and hope that you notice it this time. I have heard that a healthy stomach and intestines play an important role in our health. I would like to eat more foods that promote healthy bacteria in my gut. I already eat homemade greek yogurt and kombucha but would like to incorporate more fermented foods into my diet. I made a Quick Sauerkraut which called for a head of green cabbage, 1/2 c. distilled white vinegar, 1 tbl. coarse sea salt and 1.5 c. water. I added 1 t. caraway seeds because I like them. This mixture cooked until tender and can be stored in refrigerator for up to 2 weeks. How can I incorporate this into my trimdown eating plan? Is it considered a vegie carb and I could have 1 cup of it at a meal as one of my vegetable exchanges? |
