Friday, July 8, 2011

more on fermented vegetables



Several of you appeared curious about fermented vegetables and wanted to know more; therefore, I thought I would expound and share the tiddly winks bit of information that I have learned. I find that I learn so much more by doing.

*It is delicious!
*It can be made with several recipes, all which are mainly made of raw cabbage, carrots, greens, peppers, brine and good probiotics.
*It becomes something you almost have a "craving for" several times throughout the day.

Here is a link that explains it all very well.

My first batch recipe:
2 heads of green cabbage
1 head of purple cabbage
6 carrots
2 red peppers
2 poblano peppers
1 bunch of kale

A brine was made of:
filtered water
1/2 green apple
4 stalks of celery
wakame (seaweed)
salt
culture starter (good bacteria)
a scoop of probiotics

I also added a small bunch of garlic chives and basil to a few jars. You do need to be aware of adding herbs or garlic though. A little goes a long way. Salt is also dependent on your taste and health awareness. I added about 2 teaspoons max.
I allowed it to set (ferment) for seven days before I tasted it. When you first open a jar the smell is strong, but not bad. Surprisingly, the taste is not strong at all.  I have been told you would know if a jar was "bad" by its smell.

I will make a few changes to my next batch, but nothing major. Another thing you might consider is to start your daily allowance with a small helping (1-2 teaspoons) to see how your body system reacts.  After all most of us are not use to such a super food on a daily basis and digestion  initially may be affected.Two to three tablespoons three times a day is an optimal amount. As I have mentioned before it is so tasty that it is a pleasure to eat it. I usually eat it as a snack on a corn tortilla chip several times a day. I have been told it is "magic" in that your body will not crave sweets any longer when you are on a regular diet of fermented raw vegetables.

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