Hi,
I have been working toward natural health and sustainability for a few years now. I am so thankful to have access to so much info! My family's health has been steadily improving. I recently started attempting to put into practice organic, sustainable type gardening and food forestry. Last year someone allowed me to share their very large garden spot. It was sooo great! Sooo much food! While figuring out what to do with all the abundance I attempted my first batch of sourkraut. Seems to have turned out great! What a treat to have one of my all time favourite foods, Ruben Sandwiches, with some of my own homemade sourkraut and home raised meat (I just used chicken). I'm still waiting to find out about how to get Sep Holtzer's Russian rye to try:)
I also have recently read about something called the gaps diet wich is supposed to help heal the digestive tract from the damage done by all the bad food choices and chemicals. One of the things she suggests is having fermented foods every day. Also, I recently aquired some milk Kefir grains and using that to culture my fresh, whole milk, everything from the kefir drink for my smoothies to my sour cream, butter, soft and hard cheese. I love Dom's Kefir site!
Now, after all that, my question, I am attempting to use alot of fermented foods (Kimchi is next) and cultured foods (I also make kombucha), but how concerned do I need to be about introducing harmful bacteria or molds, whatever, to my family and how do I be careful not to, and also how long will the fermented foods like the sourkraut last? .
Thanks to all who are helping us live healthier, happier, more sustainable lives!
