Rejuvalac

I'm wondering if I made a bad batch of cabbage rejuvalac. It looked ok, but had a slight gray look to the top layer on the jar. It had a smell like alcohol. It tasted like I remember tasting it before. It was rather strong tasting cabbage, with a little bite to it--like spicey. Shortly after drinking it after straining, I got pains in my right shoulder down into my back. Then last night I had another glass, then made a new batch. I got achey all over, pains like arthritis pains. My hips hurt, my ankles, shoulders, everywhere. I paced the floor for an hour or two before it settled down. I drank about 1/4 a cup each time. Today i'm still a little sore. I was worried about botulism during the night. Could that happen? Now I'm afraid to try my new batch tonight. How long does it keep in the frig? What would cause such a strange reaction?


Val, if there is any doubt that its contaminated don't take any chances with it. I don't remember mine having any grey color to it but it did have a sour tart taste. The next batch make sure everything is sterile and soak the cabage in some peroxide or chlorine water before you cut it up just be sure to wash it well if you use chlorine and you also might try adding a little salt to it, this will retard any outside bacteria.

Would that not defeat the purpose, if you sterilise the natural bacteria present on the leaves whats going to ferment in the water?


Robert Gray - The Colon Health Handbook

PLEASE NOTE: You must use sterile equipment, cabbage, water and containers as possible. Wash the blender, and any containers in very hot water first. Peel the cabbage well and then soak in a weak bleach solution for ten minutes. Soak in filtered or distilled water. Use plastic wrap to give an additional seal to the glass container when you screw on the lid. Then pass the mixture through a strainer or cheese cloth. Throw away the pulp and place the liquid in a glass jar and refrigerate. Drink one-half cup 2 or 3 times a day. To make a second batch only requires one day, instead of three. Blend cabbage and distilled water as directed above and add � cup of the last batch of cultured juice to the new batch and cover with a plastic or cellophane sheet. It will be ready in just 24 hours. This process can be repeated indefinitely. Its worth pointing out that this extraordinarily effective detoxification protocol costs only pennies a day. White Cabbage is best.




Interesting one, I have never seen a recipe that specifies that. The natural bacteria on the leaves from what I know is plantarum and that is what cultures the cabbage. I did a search for it just to see if I could find any references, one below. Who knows

http://www.waksmanfoundation.org/labs/csuchico/labs1998.html


ive just started making saurkraut, im actually fermenting my 2nd batch now, but my first batch was great and worked perfectly. the reason you can smell alcohol is that the bacteria which start the fermentation process and lower the PH of the mixture ferment the sugars in the cabbage and produce lactic acid and also some alcohol, so its perfectly normal for the mixture to smell a little alcoholic. read chapter 5 of this excellent web page, it explains it all in more detail. http://www.fao.org/docrep/x0560e/x0560e00.htm
by the way i didnt sterilise my cabbage, i just washed it under the tap for a few seconds, i think the salt and the lactic acid should be enough to retard any bad bacteria that might want to grow. as for the potency of my first batch of saurkraut? excellent! i ate 3-4 pieces before each main meal and after about 5 days i was starting to get the 'fresh air' feeling in my chest, which i usually only get when ive been on the anticandida diet for 4-6 weeks, WHILE STILL ON THE BAD DIET! i also noticed that the siliva in my mouth became better and my tongue is less coated, there has been a definate improvement. thanks to everyone who posted about cultured vegetables including brett and others :)