The Wonderful World of Fermentation
I went to a Natural Factors seminar a few weeks ago and was inspired to increase my intake of ferments (again). Sometimes our lives get so hectic that we start to take shortcuts and forget how amazing some things are for our body. I always put homemade ferments on my list of things to do, but catch myself saying "oh, I will just move this to tomorrow," and well it never seems to get done! So today, I decided it was my time for adding back ferments like homemade sauerkraut (since I am addicted to my homemade Kombucha)!
Let me welcome you to the wonderful world of fermentation!
Fermentation is the “metabolic process that consumes sugar in the absence of oxygen, to make organic acids, gases or in some cases, alcohol” -Natural Factors
Fermentation occurs naturally in our gastrointestinal tract producing essential vitamins, enzymes, and probiotic properties that feed and increase your body good bacteria while decreasing the anti-nutrients such as phytic acid, and lectins, etc.
The fermentation process increases beneficial bacteria, therefore increasing the bio-availability of nutrients. Simply put, our bodies can properly digest, absorb and utilize the nutrients found in the living food. Similar to when you sprout your foods.
Fermentation increases antioxidant and probiotic (literally meaning “for life”) properties; when we consume these foods, we are balancing the good bacteria which naturally improves our digestion, energy while naturally detoxifying our body, by shifting the pH balance and all the while decreasing overall inflammation.
Research shows that 80% of our immunity strength actually lives in our guts, we need to ensure that we care for and feed the good bacteria living there! I would suggest trying to incorporate some of the following foods into your daily life:
Try making your own! Super simple & more affordable than buying from the grocery store! If you are going to buy these, try to find a local artisan!!
Here is my personal twist on my Herbal professor, Eva Cabaca’s cookbook:
Earthly & Divine
1 large head of shredded cabbage (I love purple cabbage, but green is great too)
3 tablespoons sea salt
3 carrots (*optional)
1 tablespoon caraway seeds (optional)
Instructions made with love:
1. Pull off outer leaves off cabbage to keep for later. Grate or finely chop the fresh cabbage and carrots. In a large bowl, massage the cut-up cabbage and carrots with 2 tablespoons of sea salt sprinkled overtop. Mixing with your hands is the best way to message the cabbage. Let stand for 20 minutes.
2. Sprinkle on remaining salt as well as caraway seeds. Let it sit in the juices for another 10 minutes
3. Pack the mixture into a large glass jar. Top with the outer leaf to weigh the mixture down. Cover container with a cloth. This mixture has to be able to breathe!
4. Place above fridge cupboard (away from light). Check to make sure the sauerkraut is completely submerged in liquid. Check cabbage twice a week, skimming off of any scum that may form on the surface. It is natural to be there, just discard that bit!
5. Check after 1-1.5 weeks,to see if the fermentation has reached your personal taste. If the taste is not quiet there, leave for another few days, checking the taste daily!
6. When the taste is perfect for you, store in glass airtight container in your fridge or eat by the spoonful. Delicious!
Yours in good health,
Helping you feel better through the power of plants.
| BA (hons) | CNP (hons)
| Holistic Nutritionist | farming tea geek
Owner, Teageek'ery Handcrafted Tea Blends