Fermented Foods

used to hate sauerkraut, probably a remain of a food trauma I caught in a German boarding school where I was forced to eat over cooked sauerkraut every day, accompanied by in fat covered German sausages floating in a yukky lentil soup with the scent of a sewer. You get the picture.
Until… I became raw and decided to get over it. The first book I read that sticked to me was the one of Dr. Ann Wigmore, “Recipes for Longevity” talking about the importance of fermented foods and it was inevitable: Sauerkraut was on top of my “to overcome” list if I wanted to create well balanced meals and nourish my colon. My decades long resistance melted away with the first bite I took! SO de-li-cious!
Sauerkraut -and all fermented foods- are essential to create healthy raw meals. Add a fermented food every day and you will heal your whole digestive track. But not only that: you will add precious (and healthy) years to your life!
When you ferment vegetables they become pre-digested: the sugars are converted into lactic acid. Practically, this means that you are able to process food very easily, no matter in what shape your stomach might be. The presence of massive amounts of alive enzymes are also responsible for this wonderful benefit. Moreover, cabbage is the basis of sauerkraut and has the property to heal the stomach, even ulcers. Drink cabbage juice for a week (or 2, depending) and your ulcers are gone!
In the first place fermented foods were the foods of the poor. This very cheap preserving technique made them able to survive long, cold winters without fresh vegetables. If you are on a tight budget, this is the best way to afford health!
This is why in many (old) cultures sauerkraut is still a side dish to help you digest your meal. Asian countries such as Korea swear by their Kimchi. Poor Easter European cultures still have a diet based on sauerkraut. The Hunza, the longest living people on earth eat fermented food every day.
So throw out the “Rennies” in your purse, all the pills that you indulge and make a jar of this life-saving food instead. It is just as easy to take with you in a sealed container. It will bring natural relief and effective solutions for your digestive issues in only a short time.
The other huge benefit of fermented foods is that they are your natural probiotics. They nourish your flora, promote healthy bowel movements. They are a rich source of valuable vitamins, even of vitamins B. Fermented foods are your daily vitamin supplements.
Whenever you ferment food, take very good care of your hygiene. Wash your hands very well, keep the kitchen counter and bowls very clean. You only want to culture the good bacteria, not the bad ones. To disinfect and rinse the glass bowls you use for fermentation (don’t use metal or plastic) you can pour boiled water in them for a few seconds. All bacteria will be killed and you will prevent the growth of mold during fermentation.
What is very interesting to know is, that when you ferment vegetables, you don’t need to add any probiotics as a starter when you add cabbage or cucumber. Those two contain the good starter bacteria, the Lactobacillus. If you ferment other veggies, such as peppers only for instance, add 1/4 tsp or the content of one probiotic capsule. Another possibility is adding some cultured water of a previous batch of sauerkraut.
To be successful, it is key to remove all the air by pushing the vegetables down very firmly with your fist. Seal the jar very well, if needed even with some tape to prevent that the lit is pushed up by the pressure and new air can come in. This is when mold can be formed.
But let’s dive into the kitchen now and make your some lovely spicy yummy sauerkraut. Pick out a dreary day, start experimenting with colours and have fun with fermenting!
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