Why You Should Get Cultured by Vegetables
Did you know that most of us should to be refilling our good bacteria reservoir regularly? Probiotics are crucial for a good digestion, our immune system, beating candida and yeast infections as well as proper nutrient absorption. These good bacteria even play a role in reducing inflammation both in the gastrointestinal tract and in other areas of the body and can help reduce food sensitivities. And what people don’t know is that good bacteria in the gut can actually influence your behavior and even affect your mood. Wow!
So now, how do we make sure we have enough of these friendly friends in our system? Yes – you can take supplements – but even better and more effective – get it through your food!
Most cultures around the world have their version of cultured vegetables. Kimchi, pickles and sauerkraut are all different forms of fermented or cultured foods. This original way of preserving or “processing food is a great way to make seasonal foods last throughout the year. Include these foods in your daily diet and reap the amazing benefits!
Homemade Raw Cultured Vegetables Recipe:
Stainless steel or wooden bowl
VitaMix, blender or food processor
Mason Jars or glass jars with rubber sealing
Recipe 1 – with culture starter:
1 Cabbage (Fresh cabbage is already pre-populated with the bacteria required to lactoferment itself!)
1 Daikon Radish
1 bunch Cilantro
1 thumb size piece of ginger
+ 1 apple for the brine
1. Finely chop or slice all your vegetables and mix them together in a stainless steel or wooden bowl. Leave some large cabbage leaves to the side – you’ll need them later!
2. Make the brine: one apple and two cups of the vegetable mix + filtered water. Put the brine ingredients in a VitaMix or strong blender and add water until it’s 3/4 full. Blend!
3. Add one package of culture starter to the brine.
4. Pack clean glass jars with the vegetable mixture. Make sure to really pack it tightly to avoid any oxygen being captured between them. Add a dash of the brine. Roll a big cabbage leaf and place it on top of the vegetables in the jar and close it up. Leave it in room temperature for 4 + days. (I keep my jars in the microwave – I never use it anyways! Just don’t switch it on!)
5. Pop open (literally) a jar and dig in. For more info on beneficial bacteria and cultured vegetable recipes visit Body Ecology.
Recipe 2 – without starter
2 heads cabbage, thinly sliced
1 Tbsp. dill seed or caraway seeds
1.Chop up the two heads of cabbage – combine in a stainless steel or wooden bowl
Leave some large cabbage leaves to the side – you’ll need them later!
2.Make the brine using two cups of the cabbage mix. The consistency should be like a thick juice. Add the brine back into first mixture. Stir well.
3. Pack clean glass jars with the vegetable mixture. Make sure to really pack it tightly to avoid any oxygen being captured between them. Follow recipe above from here…