Ploutos7

Comments

• A good thing to regulate the temperature of your komboocha batch is to slightly elevate it on two pieces of wood leaving some room between them for airflow. Some people also use a jar for fermentation, I find that a glass bowl works a little better …

  in Kambucha Comment by Ploutos7
• I'm with you, but as soon as it's warm outside again.

  in Are you with ME?!?!?! Comment by Ploutos7
• A sugar pumpkin is just a small pumpkin usually used for making pies (it's called a pie pumpkin also). It's not tiny, yet not as big as your average jack-o-lantern.

  in sugar pumpkin Comment by Ploutos7
• I'd say it'd be worth a shot. I've accidentally lacto-fermented sprouted buckwheat and it was very delicious, tasted like kefir. Just avoid it if it turns any weird color, I've been fermenting alot of novel things in the past year or so and my gener…

  in Fermented?? Comment by Ploutos7
• Doesn't oxalic acid + calcium = kidney stones. http://revver.com/video/1138003/does-oxalic-acid-in-greens-cause-kidney-stones-128/ Watch this (one of the last questions), or as Kev says rotation is key. Calcium oxalate dose aid absorption slightly y…

  in Too much spinach? Comment by Ploutos7
• Warm thoughts, layers, and asian ginseng.

  in Favorite Cold Weather Foods? Comment by Ploutos7
• Just because of something's being a product of nature, dose not mean it is always good for you, look up american poke weed (Pytolacca americana) sometime or doll's eyes (Actaea pachypoda). How about chocolate, for humans it's a super antioxidant, bu…

  in onions- a persistent concern of mine. Comment by Ploutos7