Macrobiotic Summer Camp – Pickles and Microbes

Getting ready to teach the Pickle Class at George Ohsawa Macrobiotic Summer Camp, out in the back woods of the Tahoe National Forest.

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We taught 4 types of pickles in class. On the left is cured nuka (rice bran) for nuka pickles, at the top is a salad press making quick pickles, on the right are tins of curing miso pickles, and at the bottom is sauerkraut.

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We started the traditional sauerkraut three weeks before class allowing time to cure.

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A Japanese Pressed Salad was made that day.

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Miso pickles were made by covering broccoli stems with miso and then curing a few days. Daikon Nuka Pickles were made a few weeks before class, after first curing the rice bran.

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I also taught a lecture at camp titled Manage Your Microbes.

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We discussed current research about the microbiome and it’s effect on our bodies. Did you know humans are 70%- 90% the cells of another species? We are more them, than us!

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The class finished with a quick cook lesson on foods our microbes love to eat – vegetables!

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