shadow
02-18-2008, 06:34 PM
I have been working the past few months at adding more home-made probiotics into my diet.
At the moment I have both sauerkraut and water-kefir (which I brew in coconut juice most of the time) going.
They have been great additions to my diet, keeping my bowel movements regular and my digestion good.
I want to share how to make sauerkraut first as it requires nothing special (apart from a glass jar to make it with) to make it.
Fermented vegetables apparently have a myriad of benefits... producing more bioavailable minerals and vitamins as well as a host of healthy bacterias and yeasts for the digestive system.
Dose for fermented vegetables is about 1 tablespoon to 1 cup per meal.
Here is a guide to making them:
http://bodyecology.com/cveggies.php
the points I want to illustrate is that
1. you don't have to be limited to traditional plain cabbage... you can experiment.
I have made concoctions with ginger, chili or garlic... it is generally always sour though.
My next concoction will include sea-vegetables (kombu) and kale with the traditional cabbage.
Experiment and see what you end up with.
2. You don't need a starter, the processed water and veggie brine is enough and next batch you can just use some of the water from the first batch.
Or if you are making either fermented products like kefir you can use some of the whey as a starter.
3. Have fun and enjoy.
:)
At the moment I have both sauerkraut and water-kefir (which I brew in coconut juice most of the time) going.
They have been great additions to my diet, keeping my bowel movements regular and my digestion good.
I want to share how to make sauerkraut first as it requires nothing special (apart from a glass jar to make it with) to make it.
Fermented vegetables apparently have a myriad of benefits... producing more bioavailable minerals and vitamins as well as a host of healthy bacterias and yeasts for the digestive system.
Dose for fermented vegetables is about 1 tablespoon to 1 cup per meal.
Here is a guide to making them:
http://bodyecology.com/cveggies.php
the points I want to illustrate is that
1. you don't have to be limited to traditional plain cabbage... you can experiment.
I have made concoctions with ginger, chili or garlic... it is generally always sour though.
My next concoction will include sea-vegetables (kombu) and kale with the traditional cabbage.
Experiment and see what you end up with.
2. You don't need a starter, the processed water and veggie brine is enough and next batch you can just use some of the water from the first batch.
Or if you are making either fermented products like kefir you can use some of the whey as a starter.
3. Have fun and enjoy.
:)