kb0426

So, not only will I get sauerkraut, I can work out aggressions. I am liking this more and more!
Okay, you are now my official sauerkraut mentor, and as such I have two questions:
1. Kosher salt or do I need special pickling salt?
2. Fermentation is to take place in a deep dark corner or in the refrigerator?
I am not usual so ignorant, but this is unchartered territory people and I really want to make this on Saturday!
Thank you for giving me the courage to try this! The worst thing that can happen is that it fails - big deal!

Where on earth do you find sauerkraut that does not have sugar in it?
I went online to look for recipes and when I saw what you must do to make your own, I thought there has to be an easier way. I can make my own mayo, prepare bone broth like it is my job, and practically move mountains but I am not attempting my own sauerkraut.
So? Where is this illusive gem? Sitting next to the sugar free bacon in Heaven?
Thanks in advance!

You know, when I talk to people about the whole30, and they say "I could never give up _____". Fill in the blank. When they say that, I say "then that is probably the one reason you should do this." I never really thought about my coffee that way, but when I read the manifesto, I thought "I could never give up my coffee!"
Oh boy.
Thank you for giving me something scary to think about!!

If you want a buffalo sauce, use 1/4 cup Franks and 1 tablespoonful of ghee. Heat until melted. Voila! Buffalo sauce!

I counted calories via a website religiously for 4 yrs and had declared that I always would.
After the whole30, I am DONE with calorie counting and love listening to my body. I have a beautiful relationship with food now!
I lost 9 pounds while doing the program, where I had gained 10 in the last two years by my religious calorie counting and measuring. When you count calories, it is so easy to underestimate your intake and overestimate your output. Here, there is no counting; just eating and enjoying with more energy than ever before!
Give it just 30 days. If your life is not changed, go back to counting. Would love to hear your results!

Hit the success story section of the forum .
Follow the template and let it work for you!
As for the nuts, avocados and olives, there are amounts listed for those that are not thumb size. I don't want to go from memory and give you bad info, but I think if you search under The Whole30 above, you will find the amounts.

Hi!
Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey.
I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary!
I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up!
We will all learn together!

I adore the grapefruit flavor! I may have to try the coconut, but I eat so much, I think I am going a bit coconutty .

Several years ago I traveled to Miami for work. When I was there, I had the most delicious plantains. I made an attempt to create them at home and IT WORKED!
Peel and slice the plantain. I sliced it the length of the plantain, not in little circles. I sliced as thin as I could, but they were probably still about 1/8th of an inch wide.
Heat coconut oil in a frying pan over medium high heat. I used enough to just fill the bottom of the pan. Place the plantain strips in the pan. Do not leave unattended. I have had epic plantain failures in the past by thinking you can walk away. Once these bad boys start to caramelize they go from great to burnt quickly.
Keep cooking and flipping until they are a nice deep brown - but not burnt . Remove to a plate lined with paper towels.
The beauty of the ones I had in Miami was the garlic and butter on them. So, I put a tbl of ghee in a small saucepan and added a teaspoon of minced garlic once the ghee had melted. Swirl the garlic around in the ghee.
I poured the garlic ghee over the plantains - yes, while they were still on the paper towel. I didn't want a pool of ghee on them, just a nice coating. I know; it makes sense in my head, but probably not here!
Sprinkle lightly with sea salt and eat hot.
Delicious!

I had the same worry; what am I doing wrong? So, instead of focusing on the fact that I was not fitting into a "template" of what to expect, I focused on evaluating for me and me alone the changes I DID notice. I noticed I was really, freakishly full after every meal. I noticed I did not want breakfast. Being aware of these things alone helped to feel like I was making progress when I actually could not wait to eat breakfast, and found I was hungry at the start of every meal and satisfied, but not stuffed, at the end.
There are so many variables. If someone comes from eating at the drive-thru 3 times a day to whole30, there changes are going to be significantly different than someone who was already almost Paleo.
Take note of how you feel, and use that as your benchmark as you progress through this self-experiment.

Several years ago I traveled to Miami for work. When I was there, I had the most delicious plantains. I made an attempt to create them at home and IT WORKED!
Peel and slice the plantain. I sliced it the length of the plantain, not in little circles. I sliced as thin as I could, but they were probably still about 1/8th of an inch wide.
Heat coconut oil in a frying pan over medium high heat. I used enough to just fill the bottom of the pan. Place the plantain strips in the pan. Do not leave unattended. I have had epic plantain failures in the past by thinking you can walk away. Once these bad boys start to caramelize they go from great to burnt quickly.
Keep cooking and flipping until they are a nice deep brown - but not burnt . Remove to a plate lined with paper towels.
The beauty of the ones I had in Miami was the garlic and butter on them. So, I put a tbl of ghee in a small saucepan and added a teaspoon of minced garlic once the ghee had melted. Swirl the garlic around in the ghee.
I poured the garlic ghee over the plantains - yes, while they were still on the paper towel. I didn't want a pool of ghee on them, just a nice coating. I know; it makes sense in my head, but probably not here!
Sprinkle lightly with sea salt and eat hot.
Delicious!

I think (and please note that my memory is fading ) that it was the Imagine brand of chicken broth that I used when I was unable to make my own.

I had the same worry; what am I doing wrong? So, instead of focusing on the fact that I was not fitting into a "template" of what to expect, I focused on evaluating for me and me alone the changes I DID notice. I noticed I was really, freakishly full after every meal. I noticed I did not want breakfast. Being aware of these things alone helped to feel like I was making progress when I actually could not wait to eat breakfast, and found I was hungry at the start of every meal and satisfied, but not stuffed, at the end.
There are so many variables. If someone comes from eating at the drive-thru 3 times a day to whole30, there changes are going to be significantly different than someone who was already almost Paleo.
Take note of how you feel, and use that as your benchmark as you progress through this self-experiment.

Hi!
Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey.
I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary!
I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up!
We will all learn together!

Hi!
Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey.
I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary!
I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up!
We will all learn together!

damn it. I suck today.
Renée.

I fear I am in the camp of someone that just wants to see newbies succeed, but also need to learn when the ST*U.
Unless I can find a quote from a mod, I will put myself in time out for now.
Reneé.
Just doing that because I had to try it .

You know, when I talk to people about the whole30, and they say "I could never give up _____". Fill in the blank. When they say that, I say "then that is probably the one reason you should do this." I never really thought about my coffee that way, but when I read the manifesto, I thought "I could never give up my coffee!"
Oh boy.
Thank you for giving me something scary to think about!!

If you want a buffalo sauce, use 1/4 cup Franks and 1 tablespoonful of ghee. Heat until melted. Voila! Buffalo sauce!

it could have been on your way TO the restaurant so I call that success.
Note to self: double bag the coconut aminos...

Hi!
Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey.
I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary!
I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up!
We will all learn together!

Kirsteen, I love you.

I fear I am in the camp of someone that just wants to see newbies succeed, but also need to learn when the ST*U.
Unless I can find a quote from a mod, I will put myself in time out for now.
Reneé.
Just doing that because I had to try it .

I adore the grapefruit flavor! I may have to try the coconut, but I eat so much, I think I am going a bit coconutty .

When your dog poops orange from sharing your obsession with sweet potatoes and butternut squash .