Fountain Green, Utah Class

We had a wonderful time with the women of the Fountain Green First Ward at last nights fermenting class!    Thank you all for coming.

God bless you as you implement some of this crazy fermenting stuff into your daily routines and food processes.  There is a learning curve with any new food or process.  Please feel free to email me or call me with questions (but not til next Wed, the 28 as I am out of town til then).  

I sent sister Cook a document on the Blood Type Diet  food list that was not included in the print-outs I had.  Please contact her if you bought a Pulse or are interested.  She will also give you a "scoby" for kombucha if you are interested in starting kombucha.  

Explore my blogs for further information on some of the topics I talked about in class.  Just keep going back to older posts.  

Satan's Perfect Food

If Satan could invent  (he all ready has) the perfect food that would kill slowly and cause most of the diseases known to modern man and be addictive but not against any law and yet be "pushed" by the most decent and nicest people even to children and welcomed at all social gatherings...what would it be?  (sorry I don't know source for this quote)


Yes,   sugar.   You knew that and everyone knows that but we consume tons of it anyway.  

My husband is on a no sugar diet for a few months...maybe forever and it is very hard for him.  Understand, he is not overweight or has diabetes or even eats that much sugar but...
some of his internal organs are damaged and are not taking nutrients or even discharging metabolic waste.   Sugar damage and starch too.  So we are very aware of sugar in foods and are trying to avoid it all together....me too.    

Now for those who are LDS, I have a question for you....if sugar is so harmful why is it not mentioned in DC 89?    Other harmful substances are....alcohol, tobacco, hot drinks (which are interpreted to be classic tea and coffee)  but sugar is not and it was common back in the days of early Church.  

I don't currently have an answer but I keep asking different people. What do you think? 

(I wish I had a picture, but my files do not have pictures of anything with sugar except my kombucha and we have given that up for a while too)  

New Size Jars for Fermented "Pickles"

I just found these pint 'n half jars at my local with wide mouths!   I bought these and filled them with califlowers, garlics, pickling cucumbers, pearl onions and dill and pickling spices for flavors I love.  I've got my air lock devices on the top with one missing a lid, and they are fermenting away.  

 This was 6 weeks ago and now they have the regular metal bands and lids on them and are in the small fridge in the back room.  No need to transfer food to another jar.  

I opened two of  them today and tasted and they are perfect!   I will take 3 of them to a class tomorrow night in Fountain Green, Utah.   

This one is in one of my 3 "Pickleit" jars I bought a few years ago.  With this jar, I just remove the air lock device and put the red rubber plug in.  No need to transfer the food to another jar for storage.  I had enough vegetables left over to use this jar.  

See the pink plastic?   That is the one with missing top cap.  Top cap has tiny holes in it to let the carbon dioxide gas out but the air with mold spores that comes into it cannot get pass the water in the air lock.  I used a piece of plastic with punched tiny holes, and elastic to do the job.  It worked.

I love these jars! Gonna buy more if I see them again.