| 主权项 |
1. A method of preparing and potentiating a food or herb comprising the steps of:
selecting a food or herb or combination thereof and soaking it in a fruit-, vegetable-, seed- or grain-based aqueous acid rich solution, preferably a raw, unpasteurized liquid rich in organic acids, for between 3 and 14 days under room temperature conditions at 68-90 degrees F. to create a treated substrate; fermenting the resulting steamed substrate together with an additional amount of raw, unpasteurized vinegar with the live bacterial culture “mother” intact, said amount's being capable of serving as a fermentation inoculum for 3-14 days under room temperature conditions between 68 and 90 degrees F., preferably about 78 degrees F.; and drying the resulting soaked, steamed and fermented substrate to a maximum internal, surface or liquid temperature of 118 degrees F. by one of freeze drying, air drying, spray drying or vacuum dehydration. |
