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9 years ago
ahappycamper
1. sauerkraut
hi everyone, i made my first batch of saurkraut with red cababge and beets and it has been exactly one week since ive made it. i had the bubbles for the first days and now it seems theyve gone down a little so im assumig its ready to eat now? i just want to make sure that im not poisoning myself incase im not aware of something that looks off. also, am i supposed to scrape the bubbly, foamy stuff
Forum: Living and Raw Foods Discussion (Vegan) 9 years ago
ahappycamper
I also have a lot of cacao paste too. I mean I would prefer to keep it out if he freezer since our freezer space is getting a bit compromised but I honestly don't know when I'll be using all of this stuff
Thanks again for any comments
Forum: Living and Raw Foods Discussion (Vegan) 9 years ago
ahappycamper
I've had a few tubs of cacao butter and coconut oil as well as the butter for I don't eve know how long. I would hate for it to go to waste. Unlike some of the more delicate oils, do these fats ever turn rancid? Also would it help the degradation process at al by putting them in the freezer or fridge or is room temperature just as effective at preventing and degrading .
Thanks
Forum: Living and Raw Foods Discussion (Vegan) 9 years ago
ahappycamper
does anyone know if shredded coconut you buy frmo the store is raw?
anyone know much about the difference between shredded, dessicated, and just plain old mature coconuts that you get intact with the shell and all that?
thanks
Forum: Living and Raw Foods Discussion (Vegan)
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