That's a good question. I'm not sure what is the answer. I'll do some Googling and get back to you if I bump into an useful answer. You should email the people at Medifast as they probably could give you an answer..
I make sauerkraut and rejuvelac regularly, and I just made kimchi for the first time a few days ago. I made the sauerkraut after reading about 10 books on it. Like Tracy, I was so afraid of making 'bad' fermented food. Luckily, after reading the books and getting information from this board, I made my first sauerkraut very successfully. Ever since, I've been making it regularly, for myself and my whole family. My parents, sister and brother all love it.
I'm still trying to find good kimchi recipe, since the one I just made didn't taste as good as the one you buy in stores (I think it's because I didn't any sweetners)...
I've made sauerkraut with lemon, garlic and dill and it's delicious. The trick is in how you pack it into the crock pot..
I put together my shredded cabbage, salt, and lemon and massage it like crazy until it gets really juicy. This process takes a little while but the cabbage will really reduce in size. Then add any other ingredients like garlic and dill. Pack into a crock pot (I got this great replica of those antique crock pots from a place in Canada). Pack it in real good, place some reserved whole cabbage leaves on top. This provides a barrier to mold.
Push it down until the juices come over the plate- about an inch or so. The more liquid over the plate, the better..
Then put some sort of weight on it (i use a mason jar filled with gravel), cover with a cheese cloth and then a dish cloth and ferment for 1-2 weeks. THe longer the better for my taste- I like it really tangy. You shouldn't have any mold with the liquid barrier. If by some chance you do, you can scrape it off and the rest will still be good..
I really should make a batch- it lasts a long time in the fridge too...
I also am fearful of making rotten food! I have an old crock pot I used to cook in, I wonder if I could use this? I was thinking of buying a gairtopf crock but I want to see if I even like fermented food, first!.
Does it trigger healing crises? I hear it's VERY good for you....
I also make rejuvalac and veggiekraut.
It is yummy and I find when I am sick these really halp me get through a healing crises...
I found this thread...and need help. I finally bought 1 head of cabbage...hoping to get up my nerve. I like the instructions in this thread about putting a plate in the crock....my problem is that I have a crock that goes with my crockpot...oblong....and a plate won't fit in it. What about a smaller plate, just so I can sit a heavy mason jar on top to keep everything pushed down. Also, is cheesecloth necessary? If so, I have to go shopping to find some. I sure hope someone replies soon, I hate for my cabbage to spoil.
Oh, I do have a large glass bowl....I think a plate would fit better in. Would that work? Alot of people mention using a stainless steel bowl...is there a reason why?.
I make sauerkraut in German crock I bought especially for that purpose. It's really cool. It has stoneware weights so you don't have to do the plate/rock thing, and it has a 'well'where you put water to let the gas out but keep the bacteria out too..
I haven't had any luck with Rejuvelac. I've tried, but end up with something I'm afraid to put in my mouth... don't know what I"m doing wrong...
I would love to try this. After a month at Renfrew...I need to start all over again with raw and my body needs some major cleansing. I haven't been "allowed" to be totally raw since I have been out but I am as much as possible. I am just so afraid to make it and then messs it up, and I really have no idea HOW to make it and what ingredients to use in the first place (besides cabbage)......