Posts Tagged ‘fermented foods’

The autumn rains here are kickin’ in the growth of humanity’s favorite vegetable: the cabbage. It’s time to take this staple and ferment the heaven out of it. Eat this Epic Holiday Sauerkraut with your Thanksgiving dinner or leave it for Santa, and you and your family will surely be jolly because this ferment imparts a heavenly amount of nutrition into your body.

The research by gastronaut Donna Gates shows that consuming at least one live fermented food a day dramatically improves one’s immune system and helps knock out the fungal overgrowth.

Sauerkraut – makes for an immunity boosting, bliss inducing probiotic concoction. Repeat after me: My digestion is heavenly.

A note about buying sauerkraut: I recommend you buy only organic and unpasturized sauerkraut. I love all the companies that make these. We buy 1-4 jars of live sauerkraut a week. But the flavors do get boring (ginger, beet, kimchi, ginger beet, kimchi, ginger, beet, kimchi, ZOINKS!) so it is boldly imperative you make your own, starting NOW in time for Thanksgiving and all those holidays occurring within range of your New Year’s health resolutions. šŸ˜‰

The flavor tonight ladies and gentlemen is: Rich green cabbage with a zesty burst of cranberry, lemon, sage and rosemary in a way you’ve never experienced before!

The way the friendly bacteria produce their snappy lactic acid on your tongue while breaking down the cell walls of these fine ingredients will have you asking for 2…no…4 servings at least during dinner, give or take.

Epic Holiday Sauerkraut Recipe

Makes about 1/2 – 1 gallon.

You’ll need a food processor with the slicingĀ disc or just a lot of time with a cutting board and a chef’s knife. Remember to curl the tips of your fingers back to avoid cutting yourself please.

 

Place in a large bowl:

2 large organic green cabbages. Peel and compost the dirty outer leaves. Peel a couple more leaves, set aside. Chop rest to be able to fit through your food processor shoot.

1/2 large onion. Peel outer skin and largely chop.

10 cloves organic garlic. Peel.

big handful washed medium multi-color heirloom carrots. Or any organic carrots.

2 handfuls organic cranberries. Avoid the soft, yucky over-ripe berries. Just use firm washed ones.

OPTIONAL: 3 stalks of celery. Chopped.

 

Push entier bowl contents into food processor with slicing disc. Empty the food processor every time it gets full into another large bowl.

 

Place the following into a blender:

3/4 cup spring water

1 very large chopped organic lemon cucumber

juice of 2 lemons

small handful of garden sage. Fresh or dried, either way.

small handful of rosemary. Fresh is best.

2 tablespoons sea salt

1/4 teaspoon cayenne

a fermenting starter. Either juice of a well-done batch of sauerkraut, kefir grains, or an emptied-our capsule of high quality probiotic powders.

OPTIONAL: handful of dulse. For added immunity boosting, high mineral, and stuffing-flavored abundance.

 

Blend for about 10 seconds, liquidized but not smooth. Pour into bowl of grated vegetables. Massage with clean hands for a couple minutes and get things juicy.

 

Pour into a non-metal large bowl. Press down and get the juices almost rising to the top. If the juices don’t go that high yet, it doesn’t matter, they will during fermentation. Cover with the clean peeled cabbage leaves set aside earlier. Cover that with upside plates, a few stacked for added weight to press the veggies down so the juices rise up. Don’t use really nice plates as they may become stained by the phyco-pigments (antioxidants!) in theĀ sauerkraut. Covere with a very clean towel. Keep cool (not warm, not cold) for about a week. After a week, transplant into glass jars and store in fridge. Serve to loved ones.

 

BONUS Recipe: Use this sauerkraut to make The Goddess MashĀ (a quick’n’easy recipe that’s divinely rich and satisfying)!

 

 

Happy Holidays!

Christian

Please enjoy my FUN video of me talking deeply about and tasting my finished raw organic home-made kefirs. I made 6 of them, using many Superfood ingredients.

I hope this video inspires more of the home brewing revolution. The revolution has already begun with the popularity of making your own kombucha at home. Kombucha can be made with many different base ingredients (different sugar sources, different Superfood and herbal amendments.) The kombucha culture is similar to the the kefir culture: they are both symbiotic (mutually beneficial) colonies of beneficial bacteria and friendly fungi.

Kefir is much more versatile than kombucha, as most of the ferments we know of today (dairy kefirs, sauerkraut, sourdough bread) are effectively kefir cultures, although the term kefir often specifically refers to the culture that naturally occurs in fermented quality raw diary. If you have raw milk sitting out for a while, when it goes sour, it is a good thing. Typically, and oh-so-ironically, pasteurized milk will make a bad ferment with unfriendly bacteria when it goes sour.

The entire world is covered in a mist of kefir organisms (friendly bacteria and yeasts). That is why unpasteurized apple juice can turn (ferment) into apple cider vinegar or hard apple cider without the need of inoculating it with kefir or yeast, because the kefir was present on the skin of the apple. Grapes have the organisms on their skin too, perfect for making wine.

However, other unfriendly bacteria and molds exist everywhere also, so to ensure that they do not get a hold of your ferment and make it go off (i.e. blue mold starts growing on your brew), it is a good idea to actually amend your ferment with a kefir starter to help nature alone. Give your ferment a strong immune system with which to begin.

Kefir starters can be purchased on eBay. Search for “Organic Water Kefir Grains.”

To make a kefir (as well as other ferments like sauerkraut, seed yogurt and sourdough bread):

1. Simply start with your base ingredients (coconut water; raw dairies (if you like diary; colostrum is a great choice); vegetables and veggie juices; raw fresh fruit juices; grain and seed mixes) and place them in a sterilized glass jar.

2. Mix in your fresh kefir grains.

3. Top jar with a towel or loose lid and keep at room temperature (the colder it gets the longer the ferment takes) for a day or more.

A typical coconut water kefir takes at least 36 hours to become a fully effervescent low-sugar high-probiotic kefir. Letting the kefir sit out longer will allow it to turn into coconut water vinegar at which time the last bit of sugars get eaten up by the kefir culture to produce more lactic acid. A sauerkraut typically takes a week or so because it is not a complete liquid and the kefir organisms need more time to break down the fibrous walls of the cabbage and other vegetables to eat the sugars within.

Don’t have coconut water? Mix a quart of warm pure water (ideally spring water) with a spoonful of local honey and kefir grains. You will have honey kefir which is just as amazing and full of immunological major nutrients and trace nutrients! As you saw in my video, anything with sugar can become a kefir including all kinds of fresh fruit juices.

To learn more about making your own coconut water kefir and its many soda-tasting variations (“Ginger-Orange Soda Pop,” “Master Clean Kefir,” “Orange Marine Phytoplankton Kefir Slushy Soda,” “Spicy Ginger Ale,” “Vanilla Creme Cider.”) please get yourself a copy of my bookĀ Superfood Beauty Elixirs. CLICK HERE to read all about it!

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