Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia wrote: Celia Browne <lady_celiaRe: [RFSL] Hair herbs Date: Monday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 I'm gonna post some stuff on this tonight when I get a chance. Overwhelmed right now with kids coming home from school, etc.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia wrote:Celia Browne <lady_celia[RFSL] Fermenting Questions Date: Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2010 Report Share Posted March 8, 2010 Thank you, Kelly! And I understand completely...I take care of my grandbabies full time (and then some)! Looking forward to hearing what you have to say. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 wrote: Kelly Weyd <kellmar98Re: [RFSL] Fermenting Questions Date: Monday, March 8, 2010, 2:46 PM I'm gonna post some stuff on this tonight when I get a chance. Overwhelmed right now with kids coming home from school, etc.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >[RFSL] Fermenting QuestionsMonday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 http://www.pickl-it.com/ OK, gonna see if this works before I type a long explanation.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia wrote:Celia Browne <lady_celia[RFSL] Fermenting Questions Date: Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 It works.......here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this.Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running.There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos.If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies.......and it's why my friend Sharon developed a much simpler way.Kelly--- On Tue, 3/9/10, Kelly Weyd <kellmar98 wrote:Kelly Weyd <kellmar98Re: [RFSL] Fermenting Questions Date: Tuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote:Celia Browne <lady_celia >[RFSL] Fermenting QuestionsMonday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what-you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 wrote: Kelly Weyd <kellmar98Re: [RFSL] Fermenting Questions Date: Tuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this.Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running.There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos.If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way.Kelly--- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >[RFSL] Fermenting QuestionsMonday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 I was shocked at the prices too, but yes, she is a start up. She is a stay at home Mom, homeschooling her two children. She is passionate about food and nutrient dense food. I learned more from this lady about food than from any other source. She does tons of research. She understands the science of food......she gets things I will never be able to wrap my brain around. Yes, they are glass.......although I believe the one part on top is plastic.....can't remember what it's called. She has had several of them break during shipping, and has had to experiment with different shipping materials and different shipping companies to find the best way to get the product out without it breaking. I also can't wait till Sally Fallon actually tries the product and gives my friend Sharon some feedback......I bet Sharon is on the edge of her seat too. I will also give y'all some feedback once I actually try the product.Kelly--- On Tue, 3/9/10, Celia Browne <lady_celia wrote:Celia Browne <lady_celiaRe: [RFSL] Fermenting Questions Date: Tuesday, March 9, 2010, 10:38 AM Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what- you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this.Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running.There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos.If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way.Kelly--- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >[RFSL] Fermenting QuestionsMonday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 THese look great! I've been looking at different fermenting systems for a while now. There is something called a Picklemeister that is similar that I've been looking at, but this looks interesting too. Thanks for the link! Cyndi Kelly Weyd <kellmar98 Tue, Mar 9, 2010 5:49 am Re: [RFSL] Fermenting Questions http://www.pickl-it.com/ OK, gonna see if this works before I type a long explanation. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > [RFSL] Fermenting Questions Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> [RFSL] Hair herbs realfoodsimplelife Monday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Check out the Picklemeister too Cee. They might be a little less expensive. Cyndi Celia Browne <lady_celia Tue, Mar 9, 2010 7:38 am Re: [RFSL] Fermenting Questions Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what-you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this. Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running. There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos. If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way. Kelly --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > [RFSL] Fermenting Questions Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> [RFSL] Hair herbs realfoodsimplelife Monday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 I've tried to make sauerkraut before, but I have not been happy with the results. Someone told me it was because I didn't fill the jars up enough with cabbage. That apparently holds it tight so that it doesn't go bad. I would love to try again, but I'd sure like a gadget to help make it easier. Cyndi Kelly Weyd <kellmar98 Tue, Mar 9, 2010 5:49 am Re: [RFSL] Fermenting Questions http://www.pickl-it.com/ OK, gonna see if this works before I type a long explanation. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > [RFSL] Fermenting Questions Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> [RFSL] Hair herbs realfoodsimplelife Monday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 I did check it out and they are similar and would both get the job done. (Thanks for the tip, Cyndi!) The Picklemeister is definitely the best deal dollar-wise as their gallon container was only $19.99 (or something like that...) compared to the other one at 40 something bucks for the same size. If money is the only issue, Picklemeister wins. However, all things are not equal, so I had to rethink it. I'm sure a lot of people like me will be concerned with chemicals and toxins, which gives the Pickl-it an edge. Also, for me personally I am a single person and don't need gallon sized containers. The small Pickl-it should be just fine for me and it's only $20,00. I figure I could ferment something new once a week (possibly more often) and have quite a variety of fermented foods to choose from with each meal. I am, however going to wait until next month to stay within my budget (plus I want to see Kelly's review of the Pickl-it.) Bye for now! --C-- P.S. I remembered to use my spell checker today, heehee. I've noticed my posts to this list lately have been filled with spelling and grammar errors due to my forgetfulness..,. --- On Tue, 3/9/10, cyndikrall <cyndikrall wrote: cyndikrall <cyndikrallRe: [RFSL] Fermenting Questions Date: Tuesday, March 9, 2010, 1:53 PM Check out the Picklemeister too Cee. They might be a little less expensive. Cyndi Celia Browne <lady_celia >Tue, Mar 9, 2010 7:38 amRe: [RFSL] Fermenting Questions Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what- you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this.Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running.There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos.If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way.Kelly--- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >[RFSL] Fermenting QuestionsMonday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Yes, they are expensive but it's a quality product and if WAP (or anyone) wanted to place a huge order, for instance, she could buy in bulk and decrease costs. Hope she is successful with this! Get the word out (assuming it works as well as it looks like it will...) --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 wrote: Kelly Weyd <kellmar98Re: [RFSL] Fermenting Questions Date: Tuesday, March 9, 2010, 12:52 PM I was shocked at the prices too, but yes, she is a start up. She is a stay at home Mom, homeschooling her two children. She is passionate about food and nutrient dense food. I learned more from this lady about food than from any other source. She does tons of research. She understands the science of food......she gets things I will never be able to wrap my brain around. Yes, they are glass....... although I believe the one part on top is plastic..... can't remember what it's called. She has had several of them break during shipping, and has had to experiment with different shipping materials and different shipping companies to find the best way to get the product out without it breaking. I also can't wait till Sally Fallon actually tries the product and gives my friend Sharon some feedback.... ..I bet Sharon is on the edge of her seat too. I will also give y'all some feedback once I actually try the product.Kelly--- On Tue, 3/9/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 10:38 AM Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what- you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this.Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running.There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos.If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way.Kelly--- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Fermenting QuestionsTuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >[RFSL] Fermenting QuestionsMonday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up.Kelly--- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia >Re: [RFSL] Hair herbsMonday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>[RFSL] Hair herbsrealfoodsimplelifeMonday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Ok, Thanks for the details-I hadn't looked at the picklemeister in a while. I'm very concerned about chemicals and toxins too, as they are thought to play a part in Lymphoma. I would definitely want a bigger jar though for making sauerkraut. But a smaller one too for making other fermented goodies. You've given me a lot to ponder with this topic. :-) Cyndi Celia Browne <lady_celia Wed, Mar 10, 2010 6:19 am Re: [RFSL] Fermenting Questions I did check it out and they are similar and would both get the job done. (Thanks for the tip, Cyndi!) The Picklemeister is definitely the best deal dollar-wise as their gallon container was only $19.99 (or something like that...) compared to the other one at 40 something bucks for the same size. If money is the only issue, Picklemeister wins. However, all things are not equal, so I had to rethink it. I'm sure a lot of people like me will be concerned with chemicals and toxins, which gives the Pickl-it an edge. Also, for me personally I am a single person and don't need gallon sized containers. The small Pickl-it should be just fine for me and it's only $20,00. I figure I could ferment something new once a week (possibly more often) and have quite a variety of fermented foods to choose from with each meal. I am, however going to wait until next month to stay within my budget (plus I want to see Kelly's review of the Pickl-it.) Bye for now! --C-- P.S. I remembered to use my spell checker today, heehee. I've noticed my posts to this list lately have been filled with spelling and grammar errors due to my forgetfulness..,. --- On Tue, 3/9/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 1:53 PM Check out the Picklemeister too Cee. They might be a little less expensive. Cyndi Celia Browne <lady_celia > Tue, Mar 9, 2010 7:38 am Re: [RFSL] Fermenting Questions Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what- you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this. Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running. There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos. If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way. Kelly --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > [RFSL] Fermenting Questions Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> [RFSL] Hair herbs realfoodsimplelife Monday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 You know, that is an awesome idea. I think I'll email her and ask if she would be willing to do that. Maybe someone in my local WAP group would be interested in purchasing some along with me as part of a bulk order. Cyndi Celia Browne <lady_celia Wed, Mar 10, 2010 6:22 am Re: [RFSL] Fermenting Questions Yes, they are expensive but it's a quality product and if WAP (or anyone) wanted to place a huge order, for instance, she could buy in bulk and decrease costs. Hope she is successful with this! Get the word out (assuming it works as well as it looks like it will...) --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 12:52 PM I was shocked at the prices too, but yes, she is a start up. She is a stay at home Mom, homeschooling her two children. She is passionate about food and nutrient dense food. I learned more from this lady about food than from any other source. She does tons of research. She understands the science of food......she gets things I will never be able to wrap my brain around. Yes, they are glass....... although I believe the one part on top is plastic..... can't remember what it's called. She has had several of them break during shipping, and has had to experiment with different shipping materials and different shipping companies to find the best way to get the product out without it breaking. I also can't wait till Sally Fallon actually tries the product and gives my friend Sharon some feedback.... ..I bet Sharon is on the edge of her seat too. I will also give y'all some feedback once I actually try the product. Kelly --- On Tue, 3/9/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 10:38 AM Kelly, that is AWESOME! I'm so glad you shared. I was a little shocked at the prices at first (assuming it was a large and established business) but now I understand. She's a start-up business (which means costs are high at first since she'd not buying in large volume) plus she wants a quality product. It's the old you-get-what- you-pay-for thing. By the way, I assume they are glass, not plastic??? Please do let us know how well it works when it arrives. I am dying to get a couple... <smiles> In the mean time I'm going to try one of Sally Fallon's simple cabbage recipes and see what happens. Imagine if she is impressed with the product...you know she'll recommend it to everyone! --C-- --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 9:17 AM It works....... here goes. My friend on another group, well this is her baby. She has been developing this product for years. Took her a long time because she would only work with manufacturers that used no lead, no BPA, etc. There are other similar products on the market, but pretty sure hers is the only one that is not cheaply made, and free of stuff like BPA. I assure you I get no kick backs for pushing her product. She just got this website up and running, and I'm ordering two right after I am done with this. Here is the kicker. Sally Fallon herself ordered 6 of these from my friend last week. My friend about fell over. Sally Fallon has been saying for years......her and Katz who is the other fermenting guru.....that no special equipment is needed, and that is true. You can ferment in a bowl, with a plate on top, with a boiled rock holding the whole thing down. I have done it this way myself for a couple of years. Unfortunately I throw about half of my ferments away. I never know if I'm doing it right, and half of them don't smell right to me. I seriously need "Fermenting for Dummies". So when my friend Sharon said she was working on this.....well I knew I was ordering one once she got up and running. There is a lot of really good information on her site, so if nothing else everyone go to her site and read away. I have two special needs children, and my friend who developed this product has a son with autism. So be sure to read the About section, and the links below it are really good. Any of you with special needs children will relate to all of that. Fermented foods are very important for special needs kiddos. If you all want I can give you feedback once I have mine and I've actually used it. Also I've never used whey. I've always done it the salt water method. Honestly what you described below would scare me, and I guess that's why I needed fermenting for dummies..... ..and it's why my friend Sharon developed a much simpler way. Kelly --- On Tue, 3/9/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Fermenting Questions Tuesday, March 9, 2010, 8:49 AM http://www.pickl- it.com/ OK, gonna see if this works before I type a long explanation. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > [RFSL] Fermenting Questions Monday, March 8, 2010, 10:02 AM Hello, all! I'm in the process of reading Sally Fallon's NT book and I'm eager to get started fermenting. I do have some questions though; anyone have any real experience with fermenting vegetables and fruit? I have gathered all my tools, veggies, purified water and fresh whey. The recipes seem pretty straight forward and I understand about the food needing to be an inch below the liquid level to allow for expansion (AND the liquid should be 1 inch below the cap, yadda, yadda, yadda), but the explanation of a tight lid isn't clear to me. Since it's supposed to be an anaerobic environment, how do get it tight enough that you're sure no air is exchanged without immersing in hot water to seal? Can I use any jar with a tight fitting lid or should I buy new Mason jars with new lids??? I have some antique canning jars with their original rings and glass inserts that I was going to use but it occurred to me that the seal might be good. What do any of you fermenters use? Old, new or something in between? Any advice/ideas/ words of wisdom on this aspect of fermenting would be greatly appreciated! <smiles> --Cee-- --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 9:30 AM For rinsing and detangling?? ? What the heck...got nothing to lose. I'll give it a try! Do you know if they mix it with water or anything or just apply directly to wet hair or what? (Somehow I picture clumps of baking soda stuck in my hair, hahahah... ) Thanks, Kelly. <smiles> --C-- --- On Mon, 3/8/10, Kelly Weyd <kellmar98 > wrote: Kelly Weyd <kellmar98 > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:55 AM A bunch of people on another group I am on use baking soda. I find the baking soda does work, but it's hard to work with since it does not suds up. Kelly --- On Mon, 3/8/10, Celia Browne <lady_celia > wrote: Celia Browne <lady_celia > Re: [RFSL] Hair herbs Monday, March 8, 2010, 7:07 AM Hmmm...think I'm going to have to try this 2nd shampoo on the list. Sounds easy to make and not so scary like the first one. (Borax sounds too harsh and I'm afraid my dye job will wash out, LOL!) I'd still have to use a commercial cream rinse/conditioner unfortunately. ..at least until I find something more natural that really works. My hair is long and tangles way too easily; almost impossible to comb through after washing without conditioner. Anybody know of anything that might work? --C-- --- On Mon, 3/8/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote: cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> [RFSL] Hair herbs realfoodsimplelife Monday, March 8, 2010, 1:25 AM http://davesgarden. com/guides/ articles/ view/2017/ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.