Foods that populate your gut with powerful bacteria.
- 1 head of cabbage
- 2-4% sea salt by cabbage weight
- Prepare and clean as many glass jars as you think you'll need.
- Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
- Knead the cabbage with clean hands for about 10 minutes until there is enough
liquid to cover it.
- Stuff the cabbage into a glass jar, pressing the cabbage underneath the
liquid. If necessary, add a bit of water to completely cover the cabbage.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks,
until desired flavor and texture is achieved. If using a tight lid, burp it
daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold
storage. The sauerkraut's flavor will continue to develop as it ages.
- 2-4% sea salt by beet weight (about 2 tbsp for 1 kg beets)
- clean water
- glass jar
- cheesecloth or thin towel
- 2 tbsp fresh mint leaves or 1 tablespoon dried (optional)
- a few tbsp of juice from sauerkraut or similar fermented vegetable (optional)
- Wash beets and peel if they're not organic.
- Chop the beets into cubes of about 1x1x1 cm.
- Place the beets into the the jar, filling it about 3/4 way up.
- Add salt, fermented juice and mint leaves.
- Fill the jar with clean water.
- To ferment, cover with a towel or cheesecloth and leave it on the counter or
in a warm place at room temperature for 2 days.
- Place in the fridge and consume as desired.
Lactobacillus reuteri yogurt
Follow this recipe:
A few other recipes: