FERMENTED SEA VEGETABLE INFUSION

[Denise]

This makes a delightful warm drink for the morning, full of megadoses of minerals and vitamins. Drink it upon awakening and throughout the morning until finished:

Put the following in a 1 quart or 2 quart yogurt maker:

1 quart filtered water (or healthy water)
Sun Dried, Enzyme Active Sea Vegetables--desired amount
(I use 7 gms per quart for a mild infusion)
1 teaspoon raw apple cider vinegar

Plug in the yogurt maker and let steep 18 hours to 24 hours (start making it so that it is ready to drink first thing in the morning). The yogurt maker will keep the enzymes active, and will probably cause a bit of fermentation also.

When done, strain through a fine mesh strainer or muslin cloth.

(I purchase my sea veggies from Maine Coast Sea Vegetables, which are sun dried and enzyme active.)

[Denise]

Since drinking this infusion for about 6 months, my thyroid labs are getting toward normal!

[SarahM]

Hi, Denise!

Thank you so much for sharing this recipe, and recommending Maine Sea Coast Vegetables. I had not heard of them before and am eager to try some of their products! I was wondering which kind of sea veggie you recommend using for this. Dulse? Also, how is the taste? Do you find it needs some ginger to brighten the flavor?

Thank you,

Sarah M.

[Denise]

Wow! I've expanded to adding some dried herbs, green peppercorns, dehydrated celery, onion flakes and a real sea shell (we are living on the Atlantic coast at present)! I put them all (except the sea shell) in a muslin bag so it's easier to strain. I recommend Dulse and Alaria for the infusions. Thank you for your interest!

[Bea]

Any suggestions if one doesn't have a yogurt maker?

[Tim Hall]

http://www.wildfermentation.com/forum/v ... 1405#p3405