October 20, 2011
Class There will be another class on heart disease October 25th.
Usually we have just two classes a month, but with my trip to Utah we
are off schedule and I announced in the September Alternatives that
there would be a class the 25th I will do that.
Fermented cabbage -- sauerkraut -- offers an amazing spectrum of health
Benefits. But don't use just cabbage, add peppers, onions, carrots,
cauliflower, etc.
Sauerkraut combines the health benefits offered by all cruciferous
vegetables (a category which includes cauliflowers and brussel sprouts
as well as cabbage) with the probiotic advantages derived from the
fermentation process.
In addition:
It is high in vitamins A & C.
It is high in phytonutrients & anti-oxidants
Very long history of of beneficial use
Great home remedy for most stomach/intestinal aliments
The probiotics to maintain colon health.
Easy to make requiring no fossil fuels.
Stores easily with a long shelf life.
Basic Recipe
Glass jars 1 or 2 quart, pint, doesn't really matter
Veggies cabbage, peppers, carrots, cauliflower, cucumbers, (no
zuchinni, tomatoes) The foundation of min is cabbage.
Sea Salt , whey (helps but not necessary) The watery stuff that
accumulates in a container of plain yogart.
Fill jar half full of water plus 1T of salt/pint of water, & if you
have it 1T whey.
Chop veggies in to small slices, maybe grate the cabbage. I like to
pound the cabbage, but that is probably not necessary.
Stuff veggies into jars and pack down firmly so that they are covered
with the brine. This is the key, that the brine covers the produce.
Add more brine if necessary.
I use wide-mouthed jars and then put a regular sized lid on the
veggies to keep them under
Cover the jar with a lid or some other cover and set aside, not air
tight.
Check the jars in a few day to make sure the produce is covered with
brine. It will be done in a couple of weeks, but it is fun to taste
it every week or so.
I put regular lid on the stuff after a few weeks for better storage.
Last night 10/19/11 my family of five (children ages 7, 13, 15) ate a
quart easily and would have had more but I cut them off.
If mold develops on the top, just pull it off and add more brine.
Get the book, Katz's Wild Fermentation: The Flavor, Nutrition and Craft
of Live
Culture Foods.
Good eating,
Dr. G
