Egregoros

My wife saw her speak at Polyface farms out in Virginia, so when I went upstairs she was like 'yeah I know, keep up honey, keep up.' Fucking smart women are infuriating.

I really need to learn patience when it comes to making it. I used way too much salt the last batch because the juice wasn't coming out fast enough. You have to rub the cabbage a lot over time.

Just buy https://www.bubbies.com/products/sauerkraut pickles and sauerkraut, it's made the proper way instead of the shit most stores sell it is actual brine. It's a bit pricey, but very good, I literally ate half a jar last night.

> It didn't just remove the glyphosate. It broke it down!

I like that line, it's like ... "wtf did you think it did? collected the glyphosate and transported it to an approved recycling center???"

Well, that mechanism you described is essentially how chelation agents remove heavy metals from both products and bodies binds them to a particle that is removed as waste.. so it's not all that absurd to think somebody might assume that's what is happening.

Yes, making your own ferments is a huge boon for self sufficiency, not only keeps for absurd amounts of time and is very nutritionally dense, the medicinal properties are well, as we see here, ever expanding.

I agree, my wife does scobees for honey jun and kombucha and we have done fermented foods properly, in fact she's hosting a class on it here at the farm in May. I was just giving a product off the shelf that isnt horrible.

Yeah, that's a fair point, zeolites do that as well.
That said, it's hard to imagine an organic compound behaving that way...

@HonkHonkBoom I'm a prolific sauerkraut eater. Grandma makes me a few boxes of these which I keep in the freezer, better than the restaurant stuff.

Minced meat and rice wrapped in fermented cabbage, you can cook it with any dried pork, but lean ribs are the best.

@HonkHonkBoom Proud of my name sake making the world a better place.

@HonkHonkBoom I wonder if Kim Chi does this