Tags
Bacteria, fermentation, Food, Green Cabbage, Gut flora, Health, Himalayan Salt, Kombucha, Lactic acid fermentation, Nutrition, Probiotic, Red Cabbage, Sauerkraut, Thyme
Cabbage in the jar – 2
Fermented foods are some of the best chelators available because of beneficial bacteria found in them. These bacteria are very potent detoxifiers capable of drawing out a wide range of toxins and heavy metals. The cell wall of the bacteria have chelators which means molecules that grab-hold toxics and mercury lead, aluminum, arsenate until they are removed through stool.
Sauerkraut, fermented vegetable, kombucha (a fermented drink),water kefir (made from kefir grains) are recommended to add to your diet.
Fermented foods are bacterially rich, active foods, that build both pre and pro biotic intestinal flora that help to enhance digestion, elimination and most importantly the numbers and strength of your immune system cells.
Fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food and creates beneficial enzymes B vitamin, omega 3 fatty acid and other probiotics.
Natural fermentation of foods preserves nutrients in food and break the food down to a more digestible form. These properties of natural fermentation of food and probiotics created during the fermentation process maintain a healthy balance of good bacteria and control the bad bacteria in the digestive system.
Fermented foods are used around the world for years, from sauerkraut in Europe (Romania, Germany, Austria, etc) to Kimichi in Koreea and Kombucha everywhere. These are traditional foods that have been largely lost in our society in the last few decades.
Our grand parents ate nutrient rich food full of enzymes and probiotics . Today the average diet consists mainly of sugar laden, laboratory created dead foods, which can be kept on the shelves for months without spoiling.
Fermented food taste great and are very pleasing to the palate.
Eating fermented food and drinking fermented drinks like water kefir and kombucha will introduce beneficial bacteria into your digestive system helping the balance of bacteria in your digestive system. Also probiotics help to slow and reverse some diseases, improve bowel health, aid digestion and improve immunity.
Having the proper balance of gut bacteria and enough digestive enzymes we will absorb more of the nutrients in the food you eat.
You can make your fermented food at home for a couple of dollars, and using the recipe below and adding sea salt you will ferment many foods very inexpensively. You will have fresh, healthy and inexpensive fermented foods.
To make your Sauerkraut you need:
Red and Green Cabbage
Cut Red & Green Cabbage
HorseRadish cut thin
Cut HorseRadish
Fresh or dry Thyme
Thyme – homegrown
Himalayan Salt – one tablespoon for 1L (approx 1 quart)
Himalayan Salt
Use a food processor to shred the cabbage (see the picture below)
Shredded Cabbage
In a jar put the horseradish on the bottom and add the shredded cabbage and thyme.
Cabbage in the jar
At the end add the solution (water and salt). Cover it with a lid and put it away from sunlight in the kitchen. In a couple of days you will have the delicious sauerkraut.
Sauerkraut in the jar
With love!
