Hi Grace, I usually use a 1 quart and 1 pint jar because after shredding and chopping the pineapple that's what it takes. The bacteria comes from the fermenting process...the veggies, the juice and the salt. I add salt to mine because it tastes so much better in my opinion.
I've never frozen mine so don't really know about that. Yes, I keep mine in the fridge once finished fermenting. Read my response to Jaxi's post and it will further explain how I make it. I learned how to make kefir and the kefir cheese from Dom's kefir making site. http://users.sa.chariot.net.au/~dna/Makekefir.html#resting-kefir-gains You can even learn how to make kefirkraut from this site also. I've never made it but I plan to. http://users.sa.chariot.net.au/~dna/kefirkraut.html I also have bunches of kefir grains so if you need some let me know. They are free but all I ask is that you pay for shipping. Sandy --- On Mon, 11/15/10, [email protected] <[email protected]> wrote: From: [email protected] <[email protected]> Subject: Re: CS>re: making your own vitamins To: [email protected] Date: Monday, November 15, 2010, 11:43 AM Great recipe! I guess you are using a pint sized mason jar? Where does the lactobacillus bacteria come from? All you are adding is cabbage and pineapple/pineapple juice. If you make a larger batch (one gallon) and freeze it in smaller batches, does the bacteria stay alive through the freezing and defrosting process? Do you keep yours in the refrigerator after it is done? Do you have a source for other recipes or information about making sauerkraut/Kefir/Kefir cheese? In a message dated 11/15/2010 9:31:39 A.M. Pacific Standard Time, [email protected] writes: I could not agree more, Elan. I make pineapple sauerkraut and my own kefir and kefir cheese which in my opinion is delicious. Here is the recipe for pineapple sauerkraut...I use a bit more pineapple than this recipe calls for. Sandy One Step Pineapple Sauerkraut It makes one pint (1/2 liter) of cabbage kraut. 6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and enough juice so that when you press down on cabbage, juice seeps up through your fingers. Press mixture down into Mason jar, making sure you get all air pockets out. Fill to just under rim of jar, then add water to brim and screw lid on. Place jar in a bowl in case of seepage. Leave for 6 days (less in hot summer). I love this recipe because I never get mold or scum. There's nothing to scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome! More labor-intensive is to add any other veggies you like such as beets, carrots. To receive the benefits of the live lactobacillus bacteria, consume the sauerkraut as soon as possible. After a short period of time the bacteria will die out. That's why I make mine fresh weekly From: elan spire [mailto:[email protected]] Sent: Sunday, November 14, 2010 5:32 PM To: [email protected] Subject: CS>re: making your own vitamins One thing we could do that would be very powerful is to make our own vitamins. It ' s time for those who know how to make these things to share their knowledge and their recipes. Many on this list make thier own silver water. Why not the rest of the stuff. So, share your recipes and techniques for >>>everything. -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
