Aleta, they approve of cultured cabbage juice to accomplish something, or just as a food that he can eat? Do you have to make the juice at a certain temperature range? When we make saurkraut it comes out different partly dependent on what the temps were, because temp is one of the things that can favor one microbe over another. Sorry I don't know anything about the cabbage juice. Are you supposed to pasteurize it after it is made? Sometimes other organisms than the one you want can grow. That's something that makes me nervous about preparing foods (drinks) such as this without having an experienced maker at your side....One time I made this incredible Chinese sauce using collected gingko nuts and tofu I fermented for a month on my back porch. I was kind of scared of it, and it certainly smelled scary, but it was awfully tasty. It would have been better to make it with somebody who knew what they were doing, but I didn't know anyone---I just had the cookbook to go by.
As for today's cooking in this household, we made a pot of chicken & rice soup with carrots. I had it for lunch and have already eaten it for an early supper.
Tomorrow I will make some chicken salad (bought a lot of chicken) and use up the homemade mayonnaise from last weekend. I will put a lot of vegetable matter in that salad--probably blanched carrots, celery, a sprinkle of fresh garlic chives, maybe some cucumber, and possibly a sprinkle of bulghur if I cook it ahead of time. The chicken will be relatively scant. Come to think of it, I should go chop the chives into the mayo now so that it will be more throughly flavored tomorrow. A splash of lemon in it might be good, too.
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