Posts Tagged ‘kim chi’

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

In my new video “High Fruit? Low Fruit? Or…?,” I share an insight regarding the latest Internet health debates on sweet fruit intake, high sugar/low sugar, raw food, wild food, and indigenous-style eating. I have found that you can have your ultra healthful cake and eat it too…with a little-known clever food preparation.

All ancient and modern cultures have fermented foods. They take sugar-containing foods (some foods that are Ā edible raw/unfermented and foods that are not truly edible until fermentation) and subject them to a fermentation process (wines, kefirs, yogurts, cheeses, beers, sauerkrauts, sourdough bread, etc.) to create a NEW food. This new food – or ferment – has gone through a biological medium (usually a symbiotic colony of lactobacilli (good bacteria) and yeasts (good fungi) that eats up the sugar and turns it into more probiotic bacteria, amino acids, B vitamins, and a huge amount of co-factor nutrients that do wonders for our health.

This is sprouted oats blended with kefir grains and spring water. This will ferment to create the base of a raw sourdough bread.

A ferment typically takes 36 hours to many months to finish depending on the ferment and thus it can do what our own intestines (which are also rich in good bacteria and yeasts) cannot because our digestive process should be 24 hours or less. For the hardcore raw food simplicity eaters who think that we can skip ferments, this is a big concept to accept.

We must also accept the fact that most agricultural food (from the farm and the garden) has undergone a multi-generational genetic change through selective breeding based on farmer’s preference, which typically makes a food bigger (less nutrient dense), sweeter (too much sugar than we need) and less bitter (not enough medicines, which act to nourish our body’s immune system, endocrine system, nervous system, etc.). On the flip side, we must also accept that a lot of wild

Master Cleanse Kefir from the book "Superfood Beauty Elixirs." (http://SuperfoodBeautyElixirs.com) Unlike the typical master cleanse lemonade which is loaded with maple sugar, this ultra-low-glycemic version is rich in coconut kefir's probiotics, B vitamins, amino acids and many co-factor nutrients.

food is often very small, not pleasantly sweet, and too high in bitters (too many alkloids can be toxic to consume strait).

Interestingly, fermentation can be a solution to rendering BOTH the agricultural foods and the highly medicinal wild foods into a more ideal food for us humans to consume: a ferment.

For example, agricultural fruits have too much sugar for most people to handle without spiking blood sugar. However, if we ferment fruits in a controlled manner we end up with a low-sugar beverage that is even more nutritious than the fruit itself. We also can take highly medicinal food and let a ferment break down some of the harsh alkaloids. Wild cruciferous (and to some extent domesticated cruciferous too like the common cabbages) have goitrogens (thyroid function suppressors), but upon fermenting them into a sauerkraut the goitrogens are broken down. The phytates (anti-nutrients that block our absorption of certain nutrients) in seeds can be broken down through sprouting (which is similar to fermentation in that you are activating an enzymatic process via soaking seeds in water) and fermenting when making seed mylk kefirs/yogurts.

Most fermented products available at your local health food store are NOT organic and are often adulterated with extra cane sugar and preservatives. Or in the case of many store-bought kombuchas,

the kombucha ferment is just not DONE yet, and thus a lot of sugar still remains to be eaten and turned into other nutrients. Organic unpasteurized sauerkrauts are easy to find, but all the other ferments are few and far between: raw kefirs, organic pure meads and ciders, organic pure vinegars (other than apple cider vinegar)…these varieties of ferments are not conveniently available for us high-quality seekers yet. Thus I hope my article and video inspire you to start making your own from scratch so that you can have a variety of ferments to add into your regimen. Do some research online and start making your own kefirs and other ferments in your own kitchen.

To learn how to make the most outrageous coconut water kefirs ever (along with many other top-notch superfood liquid recipes!) please ORDER my Superfood Beauty Elixirs book today!

Learn More!
Get Christian's LONGEVITY POWER NEWSLETTER!
Name
Email
You will receive Christian's Longevity Power newsletter, usually sent twice a week. Your email is securely private and will be never be shared or sold. You may unsubscribe anytime.
Ventolin Y Atrovent