I'm taking one of my frequent little side trips away from the Feel the Love, Get the Respect CD. My thinking is that collaboration with natural/physical/biological intelligence becomes more understandable when viewed from many angles.
I recently received news from Sandor Katz, fermenter extraordinaire, of his upcoming teaching season. Fermentation is definitely all about collaboration with natural/physical/biological intelligence. Basically, we create a "starter home" (a jar full of salted vegetables) for bacterial species we need to have in our intestines for strong immunity and good digestion.
Then we get to eat delicious sauerkraut, kim chee, pickles, or other fermented foods. The vegetables evolve by turning into us, and also by being released into the environment via our bowel movements... which if things were organized properly in our homes, would be composted. The bacteria settle into the warm and cushy environment of our guts, where they continue to evolve, while supporting our evolution. The whole thing is definitely a win-win-win arrangement!
Did you know, by the way, that our bodies contain about 10 times as many bacterial cells as human cells? I have spent a fair bit of time over the past few years learning to communicate more clearly with the bacteria that live inside of me, as their physical well-being and mine are inextricably linked. I consider it very important for my overall vitality that the bacteria and the trillions of other invisible organisms living in my body are all aligned with my life purposes. Microorganisms are very energetic. If they're working with us, that's a major boost to our systems. If they're working against us, that's a problem. I will be writing down the road about how I have successfully healed a Lyme's disease bacterial infection using these principles.
Anyway, back to collaboration with bacteria... I first learned how to naturally ferment vegetables from a video demonstration by Sandor Katz. I currently have five jars of delicious, variously spiced jars of sauerkraut in my fridge. I have used garlic, cloves and black peppercorns, fenugreek, and cumin to make yummy sauerkraut. I've also made the best kim chee I've ever eaten using daikon radish, nappa cabbage (aka Chinese cabbage), leeks, hot peppers (seeds and all) and a little added cayenne pepper. The only thing I do slightly differently than what's demonstrated in this video is to respect my weaker female muscles. I let the salt sit on my veggies for a while before I start squeezing them. Letting time do some of the work saves wear and tear on my hands and arms:
Sandor Katz has a new book coming out soon, The Art of Fermentation. He also travels far and wide, giving hands on workshops. His teaching schedule and all kinds of other fascinating information about fermented foods is posted at his website, www.wildfermentation.com
I recently received news from Sandor Katz, fermenter extraordinaire, of his upcoming teaching season. Fermentation is definitely all about collaboration with natural/physical/biological intelligence. Basically, we create a "starter home" (a jar full of salted vegetables) for bacterial species we need to have in our intestines for strong immunity and good digestion.
Then we get to eat delicious sauerkraut, kim chee, pickles, or other fermented foods. The vegetables evolve by turning into us, and also by being released into the environment via our bowel movements... which if things were organized properly in our homes, would be composted. The bacteria settle into the warm and cushy environment of our guts, where they continue to evolve, while supporting our evolution. The whole thing is definitely a win-win-win arrangement!
Did you know, by the way, that our bodies contain about 10 times as many bacterial cells as human cells? I have spent a fair bit of time over the past few years learning to communicate more clearly with the bacteria that live inside of me, as their physical well-being and mine are inextricably linked. I consider it very important for my overall vitality that the bacteria and the trillions of other invisible organisms living in my body are all aligned with my life purposes. Microorganisms are very energetic. If they're working with us, that's a major boost to our systems. If they're working against us, that's a problem. I will be writing down the road about how I have successfully healed a Lyme's disease bacterial infection using these principles.
Anyway, back to collaboration with bacteria... I first learned how to naturally ferment vegetables from a video demonstration by Sandor Katz. I currently have five jars of delicious, variously spiced jars of sauerkraut in my fridge. I have used garlic, cloves and black peppercorns, fenugreek, and cumin to make yummy sauerkraut. I've also made the best kim chee I've ever eaten using daikon radish, nappa cabbage (aka Chinese cabbage), leeks, hot peppers (seeds and all) and a little added cayenne pepper. The only thing I do slightly differently than what's demonstrated in this video is to respect my weaker female muscles. I let the salt sit on my veggies for a while before I start squeezing them. Letting time do some of the work saves wear and tear on my hands and arms:
Sandor Katz has a new book coming out soon, The Art of Fermentation. He also travels far and wide, giving hands on workshops. His teaching schedule and all kinds of other fascinating information about fermented foods is posted at his website, www.wildfermentation.com
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