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Fermented foods aid in digestion, promote healthy flora in our digestive tract, produce beneficial enzymes, offer us better nutrition, and allow our bodies to absorb important nutrients like vitamins (in particular vitamin C, and B12), minerals, and omega 3s more effectively. They regulate the level of acidity in the digestive tract and act as antioxidants. As an addition to a diet already rich in fruits and vegetables, fermented foods do a lot to help us maintain a strong healthy body.
Choosing fermented foods
The cabbage beverage, Kombucha, sauerkraut, kimchee, sour pickles; bean-based products including miso and tempeh; and dairy products including yogurt and kefir are all ferments. Read More
How to make kimchee
- Juice of 5 carrots
- 1 tablespoon cumin seed, soaked
- 1/2 teaspoon cayenne
- 1 teaspoon ground dried red pepper
- 1 teaspoon light miso
- Juice of 1 head green or red cabbage
- 1 head green or red cabbage, chopped
- 5 carrots, chopped
- 1/4 cup grated fresh ginger
- 2 garlic cloves, finely chopped
In a blender or food processor, blend the carrot juice, cumin seed, cayenne, red pepper, and miso. Add the remaining ingredients and mix with a spoon. Pour the mixture into a jar. Be sure that the vegetables are well covered by the juice. Cover the jar by placing several cabbage leaves on top. Place a weight on top of the cabbage leaves on top. Place a weight on top of the cabbage leaves and leave to ferment for 3 to 4 days in the refrigerator.
Source:Depression-Free for Life Gabriel Cousens, MD
Fermented Food