Eating fermented vegetables can be a life changing experience as you notice your moods, health and digestion improve. I remember in the past I suffered from severe hay fever and skin allergies. I was also told that I had candida which is the ‘not so good’ bacteria overpowering the good one in the gut. This was the time I knew I had to make some radical changes and take responsibility for my health and well-being.
Benefits of Eating Fermented Foods
Fermented foods like Kombucha, cultured vegetables, kefir and nut seed cheeses are extremely delicious and also rich in healthy bacteria that are necessary for good health. The benefits of eating fermented foods are endless but here are some important reasons to get you started.
1) Our gut has been named our second brain, when we eat fermented foods we can increase the good bacteria in our gut and start to trust our gut instincts more.
2) Our gut manufactures about 95% of our body’s serotonin which is known as the happiness hormone. If our gut lacks the good bacteria, we start experiencing depression and anxiety.
3) Fermented foods are also rich in enzymes and can increase the vitamin content of the vegetable. For example, Microbial cultures create B vitamins like folic acid, niacin, thiamine etc.
The best part about culturing your own vegetables is that it is inexpensive and so easy to do. All you need is a jar, a vegetable (i.e. cabbage), salt and clean water (spring, mineral, filtered, or distilled water). Always use organic vegetables when fermenting and unchlorinated water.
Fermented Butternut Squash Recipe
1/2 butternut squash (shredded)
1 tablespoon sea salt
1/2 liter water (filtered, bottled water, distilled etc.) NO tap water
1) Use a mandolin or knife to cut the pumpkin into thin long slices. Reserve two larger pieces to seal at the end.
2) Soak the pumpkin slices along with the salt and water in a bowl for 10 mins. Massage the pumpkin with the salt water for about 5 mins to start the fermentation process. This step is optional.
3) Put the pumpkin in a glass jar and keep pressing downward with your fist or a wooden tool so that no air enters between each layer
4) Pour the salt water in the jar containing the pumpkin until it reaches the brim and covers the vegetables
5) Place the two larger pumpkin pieces on top of the pressed down pumpkin but make sure they are soaked under the salt water.
6) Seal tightly and place in a dark place between 3 to 7 days. Try the pumpkin after 3 days and continue to let it ferment until it reaches your desired acidity taste.
7) I usually add a plastic bag underneath the jars because as the bacteria is growing in the vegetable, and the vegetables themselves are also producing water. It means that eventually it will create so much pressure that the water will start to seep out of the lid
To make sauerkraut, use a cabbage and follow the same steps as with the fermented pumpkin. Enjoy!
My name’s Dorothy.
I’m a qualified teacher, author, traveler, ‘nutrition nerd’, blogger, creator, knowledge seeker and dancer. I love sharing knowledge and inspiring others to thrive and be happy.
MY WEBSITE ADDRESS IS : www.naturalvita.net