Fermented foods are foods that have friendly, living microorganisms that are powerful aids to digestion, assimilation, and elimination. The fermentation process creates a powerhouse of vitamins in your digestive system.

Fermented foods come in many forms, such as pickled vegetables, unpasteurized soy sauces like tamari and shoyu, miso pastes and more. During my days of intensive healing, I started every single morning with a bowl of homemade organic miso soup, and at every meal I had a tablespoon or two of raw organic sauerkraut.

You can find unpasteurized organic sauerkraut in health food store like Whole Foods, Sprouts, Full O Life, and Culture Club 101. You can also make it yourself for a fraction of the price. Let me know if you need recipes for the miso soup or the sauerkraut and I’ll email them to you.fermented

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images-2Why Eat Fermented Foods?    thanks to http://wellnessmama.com/2245/health-benefits-fermented-foods/

Besides the fact that they taste great and really grow on you, there are several great reasons to start making and eating fermented foods:

  1. Probiotics– Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity!
  2. Absorb Food Better– Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. Pair this with your healthy real food diet, and you will absorb many more nutrients from the foods you eat. You won’t need as many supplements and vitamins, and you’ll be absorbing more of the live nutrients in your foods.
  3. Budget Friendly– Incorporating healthy foods into your diet can get expensive, but not so with fermented foods. You can make your own whey at home for a couple of dollars, and using that and sea salt, ferment many foods very inexpensively. Drinks like Water Kefir and Kombucha can be made at home also and cost only pennies per serving. Adding these things to your diet can also cut down on the number of supplements you need, helping the budget further.
  4. Preserves Food Easily– Homemade salsa only lasts a few days in the fridge- Fermented homemade salsa lasts months! The same goes for sauerkraut, pickles, beets and other garden foods. Lacto-fermentation allows you to store these foods for longer periods of time without losing the nutrients like you would with traditional canning.

Cultured Veggies for Flu Prevention

  • YIELD: 2 quarts (64 Servings)    PREP: 5 mins

These are a little spicy, and a little sweet and sour. They are wonderful for digesting your food, building up your immune system, and helping your adrenals feel nourished. It is the flavor I love the best. I’m a foodie and it has to taste good! You can findVegetable Starter Culture online or in well-stocked health food stores.

Ingredients

  • 1 medium jicama
  • 1/2 head cabbage
  • 2 handfuls fresh spinach
  • 1 medium apple
  • 1 small onion
  • 1 clove garlic (minced)
  • 1 1/2 teaspoons unrefined sea salt
  • 1 large orange (zested and juiced)
  • 1 package vegetable starter culture (or 1/4 cup fresh whey)

Instructions-

  • Shred or chop the first six ingredients and place¬† in a bowl and sprinkle with salt. You can also layer it in the jar instead of mixing.
  • Firmly pack the mixture into 2 quart glass canning¬† jars or a half gallon vessel, leaving an inch or two for the cabbage to expand when it ferments.
  • Then add the orange zest juice, and culture, and cover with water, leaving an inch or two at the top. Seal jar tightly and let sit on the counter for 6 days and then place in the refrigerator.

—http://nourishedkitchen.com/flu-prevention-cultured-veggie/