A Little Bit About Me
In 1986, I developed reactive arthritis, a condition similar to rheumatoid arthritis. For 5 years the joints in my body were so painful that I could not walk more than a few feet or stand for more than a few minutes at a time. I often couldn't even do such simple, everyday things as turn door knobs due to arthritis pain in my hands. My doctors tried everything they knew, but they could not help me.
My response was to spend years in a painstaking investigation of alternative health techniques, focusing especially on those that promised to help rheumatoid arthritis or chronic pain. I found remedies that completely cured my arthritis. I can now easily ride 30-50 miles on my bicycle, walk and stand for long periods. I have no residual joint pain. My goal now is to show others what I did and how it can help them conquer their own arthritis.
the fermentation process
Sauerkraut combines two healing remedies in one delicious dish: probiotics and cabbage. The mucins in cabbage line the stomach and form a protective layer while the healthy bacteria from the fermentation aids in digestion. Time: 30 min for initial preparation/1 to 4 weeks or more to ferment Equipment: Container Options: Ceramic crock OR food–grade plastic […]
Although your ferment will get started more quickly if you add a little brine or whey from a previous ferment, it is not necessary. If you are fermenting from scratch, use this ratio as a guideline: three tablespoons of sea salt per five pounds of vegetables. If you do have some brine or whey to […]
Because ginger won’t give off as much liquid as cucumbers or cabbage, it ferments better in brine. When making brine, the recommended ratio is three tablespoons of sea salt per four cups of water. Ingredients: about 3 lbs fresh ginger root 1 scant tablespoon sea salt 1 cup filtered water Equipment: 1 quart-size wide-mouthed mason […]