Fermentation: How To Make Good Food Into Super Food

Why Ferment?
Fermenting or Culturing food is something which all traditional and ancient cultures have done. They are called by many names and come in many forms. Saurkraut, Kimchi, yogurt, kombucha, kefir, tempeh, miso and etc.

My Cultured Vegetables are a 100% raw, organic food that is chock full of beneficial enzymes. Lactic acid is produced during fermentation which aids in us digesting all foods eaten with with them – especially proteins and starchy foods.

Whatever vegetable you ferment gets “pre-digested” by the beneficial probiotic organisms, great for weakened digestive systems which is now the norm these days. These foods are alkaline-forming due to the abundant presence of vitamins and minerals. As an alkaline food it helps prevent an acidic gut which will also fend off many illnesses and diseases

As a “living” food, Cultured Vegetables are packed with beneficial microorganisms. Because of this they work hard to maintain your inner ecology. They are much more powerful than most probiotics found in health stores today, and it costs pennies to make. Scientific research has shown the effectiveness of fermented foods in treating specific ailments such as Candida and Ulcerative Colitis and other gastro-intestinal conditions.

Another bonus is that fermented food will help control cravings for starchy and sweet foods when consumed on a consistent basis.


Cultured Kale

Recipe
INGREDIENTS:
4-5 large bunches of organic kale (or a mix of cabbage and kale)

Small handful of organic chilies of your choice

4-6 cloves of organic garlic

2 tsps good quality organic sea salt

STEPS:
Remove the thickest parts of kale stems, rinse well and chop coarsely.

Mix and massage the kale leaves with finely chopped chili and garlic and the salt. I use large glass jars for most of my ferments and push down firmly on them to pack it in tightly.

Some liquid should be released from the kale but also pour enough pure water over the vegetables (free of chlorine and fluoride) until everything is just covered. After fermenting simply place into smaller sealed jars and keep in the refrigerator. Unopened they are good for months but once opened should be eaten within 2-3 weeks. Use as a condiment with your meals or find other creative ways to use it such as in sandwiches, salads or sushi rolls.

Read more:
http://wakeup-world.com/2013/01/26/fermentation-how-to-make-good-food-into-super-food-recipe-included/