Darryl - swazies
TVWBB Diamond Member
Thanks Tim
The labour involved.........
Seriously though.....it's about 30 minutes of a good hand workout slicing and massaging the cabbage but it does it's own thing for 2 weeks and I just have to watch the water seal......it may be the most rewarding thing I make compared to the effort it takes to make.
Next is to remember to eat a big spoon of this stuff daily.......
If it was something that was interesting you can read up on the benefits that the fermentation provides whether it be cabbage, kimchi or anything like that. There is no substitute...not even any pills being probiotic or anything like that can touch......and it tastes great.
Should have 8 jars in a couple weeks and monitor how fast I go through it....someone else in the house wants to eat it daily too......and just keep up on making it as needed. It does keep for a very long time, I have had jars last almost a year and it just gets a bit softer and darker in colour.
I'm on a new eating regimen....I hate to say things like a diet.....it's not really..... just some big changes. I may post it up later after a months results...briefly. I can see some major changes coming with weight and inflammation...2 things that have major impacts on daily life.