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Fermentation etc

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18 Holiday Recipes and Miracle Event. These are recipes that I make and create during the holidays. Eat probiotic foods during the holiday and they will help you stay in balance. Remember – the probiotics in cultured foods eat the sugars in the food. Then they eat them in you when you consume them. This creates more balance in the body and keeps your immune system running strong.

Click on the names below to find the recipes The Miracle in the I Can Do It Conference Three years ago I went to an I Can Do It conference and it changed my entire life. With Hay House. I look for miracles every day and I always find them. The 3 Biggest Fermenting Mistakes You’re Already Making. If you naturally ferment probiotic rich food at home like sauerkraut, you may or may not be aware of the recent controversy surrounding mason jar ferments. Recently, Lea from Nourishing Treasures did a series of posts in which she tested 18 different sauerkraut fermentation set ups to see which ones were the best — everything from a recycled salsa jar to an expensive Harsch Crock. She tested for the prevalence of lactic-acid producing bacteria, the absence of mold or other undesirable microorganisms, ease of success, and more. Her series was in-depth and fun to read if, like me, you geek out on this sort of stuff. It was also written over the course of more than a month.

I invited Lea to write a guest post for you here to summarize her most important findings, and this is what she shared. Thanks, Lea! Like all the other fermenting “experts” in the blogging world, I am not a scientist. Mistake #1: You refrigerate your ferment 3-10 days after you pack your jar Which leads me to… Related. Sima: Recipe for Finnish Fermented Lemonade | Ever In Transit. Real Food Shopping Guide for Costco - My Heart Beets. When it comes to grocery shopping, I always prefer to buy local when I can. The produce is without a doubt fresher than what’s in stores and you support your local farmer in the process.

That said, you obviously can’t buy everything from your local farmer. There are many pricey specialty items that can really add up when shopping at your average grocery store. That’s where having a Costco membership really comes in handy. There are plenty of real food options available at Costco – IF you know what to look for. If you have any real food suggestions that I might have missed, please leave a note below in the comments and I’ll add it to the list. Organic Meat & Eggs: Eggs 2 doz. for $6.99 Grassfed Beef 3 pks for $18 ($4.49/lb) *some stores carry both organic and organic grassfed – make sure to look for the grassfed! Dairy: Kerrygold Pure Irish Butter 1.5 lbs for $6.99 Kerrygold Dubliner Cheese: 2.18lbs for $12.99 Oil & Sweeteners Nuts & Seeds & Flour: Canned & Dried: Organic Frozen Items: Other:

How to Make Cultured Peach Pico de Gallo - Healthy Delicious. Tomatoes with 65,000,000+ Probiotics. “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” ~ Lewis Grizzard Summer tomatoes taste the best How do I know that a spoonful of this dish has 65,000,000+ probiotics in it? There is a cultured Green Tomato dish on the market, made by Bubbies pickles, that is fermented. They had it analyzed for probiotics and they sent the results (65,000,000+) to me when I asked.

What kind of food plan do you follow? I have a diverse group of people who subscribe and are members of my site. Reading books is my favorite hobby. I have stacks and stacks of books in my house on health and wellness. Michael Pollan, who has written many wonderful books on food and diet, suggested that a lack of fermented foods is one of the most notable differences between the Western diet and all other successful diets throughout history. Tomatoes are super foods You can make all kinds of cultured foods to add to your diet, but what I eat quite often is cultured tomato dishes.

How to Make Lactofermented Garlic. When I started out on this lactofermentation journey this year, the very first ferment that I made was fermented garlic. It was so easy to do and the results were amazingly delicious. The cloves lost their heat and almost became buttery in texture. The flavors were strongly garlic, but they were more complex than just your normal clove of raw garlic. I was hooked and have kept a jar on hand at all times since. You can see that I’ve already eaten half of the jar above and I really need to make more! The brine can be used in salad dressings for an amazing garlic kick.

Since my original recipe was made using the old Mason jar method, I figured it was time to update the recipe for the anaerobic jars that I have now switched to. First, a few tips: Only use organic garlic for this – commercial garlic has most likely been sprayed to reduce or eliminate the risk of the heads sprouting. 1. 2. 3. 4. 5. 6. 7. 8. 9. Note: If your garlic turns blue or green, don’t be alarmed! (16) Facebook. Fermenting: Cabbage, Carrot and Cumin Pickle. As we learn how vital microbes are to the health of our inner and outer ecosystems, interest in fermentation and its benefits are multiplying. Happily we are now rapidly reclaiming this knowledge and the delight of safe, natural, lacto fermentation.

Lacto fermentation is an anaerobic (oxygen is excluded) process, whereby lactic acid producing bacteria 'lactobacilli', transform the carbohydrates (sugars) contained in an ingredient into self protective volumes of lactic acid with acetic acid, carbon dioxide and a small percentage of ethanol (alcohol, generally not more than 1%) as by products. It is the combination of these substances that keeps the medium from spoilage and gives naturally fermented foods their distinct effervescence, delicious complex flavours and delightful crisp texture. The great news is that really, you need no specialised or expensive tools to make your own. As Sandor Katz writes in The Art of Fermentation, the process is simple: 'chop, salt, pack and wait'. Method. 52 Weeks of Bad A** Bacteria – Week 28 – Lactofermented Carrots. For week 21, I shared my recipe for Dilly Carrots with you. That recipe was done in a regular Fido jar which resulted in a much better tasting ferment than I ever got with a Mason jar.

I have since started using anaerobic fermenting vessels and recommend the ones from my affiliate partner, The Probiotic Jar. I have revised the original recipe for those types of jars. The main difference between my old recipe and my new recipe is that we no longer use whey and the brine is different. These carrots are delicious. They are garlicky and tangy from the fermentation, a hint of dill, and not nearly as salty as my previous version.

That’s because in the anaerobic jars, the brine is different and tends to be much less salty than the brine that we are all accustomed to from the Mason jar days. Makes approx 2 liters Ingredients 16 large carrots, chopped into coins (about 1/4 inch thick – I used my awesome food processor) 5 cloves fresh garlic, sliced, diced, or crushed (your choice) Instructions 1. 2. Spicy Garlic Cabbage and Carrot Slaw with Probiotic Dressing Recipe - Delicious Obsessions. Every so often, I get a craving for this crunchy, spicy garlic cabbage and carrot slaw. I love, love, love cabbage, but I don’t eat a lot of it, especially raw, because it is goitrogenic vegetable and not good for people with thyroid problems. That said, when I get a craving for this slaw, nothing will satiate the craving until I eat a big bowl of it.

So, I make it every once in awhile, gorge on it, and then I’m good for a few months. The key ingredient in the salad is the lactofermented garlic and garlic brine. The brine gives the dressing an extra kick of deliciousness, plus, it makes the dressing probiotic, so you’re getting lots of good bacteria in your gut!

Ingredients 1/2 head of savoy cabbage (approx. 1/2 pound), thinly sliced 1/4 cup fresh red onion, thinly sliced (or use lactofermented red onions) 1 organic carrot, shredded 5-10 (or more) cloves lactofermented garlic, minced 2 tbsp. chopped cilantro 2 tbsp. chopped parsley Dressing 1/4 cup apple cider vinegar juice of 1/2 lemon 1. 2. 3. Second ferment your kefir; Your taste buds will thank you. Lemon peel Many years ago I discovered a way to make kefir not only taste better, but to increase the nutrients in it.

It is the only way that I make my kefir now because it is so delicious. The process is called second fermenting. I have to admit that the reason I second fermented my kefir was because it tasted so much better. There are a ton more nutrients and the vitamins sky rocket, but it is the taste that makes me do it again and again. It takes away the super sharp sourness and mellows out the flavors. The directions for second fermenting are below and they are super easy. Second Fermenting Second Fermenting Make your kefir using the basic technique, removing the grains afterwards. This kefir, flavored with lemon or orange, is so yummy. A lot of people I know will ferment kefir for long periods, leaving their grains in the kefir for days.

The folic acid triples when you 2nd ferment. Here are some of the things I have used: Kefir with Lemon Peel and Fresh Basil It tastes like sunshine! Wisdom Kraut. “A man convinced against his will is of the same opinion still.”~ Benjamin Franklin Many of you write me and ask how you can encourage friends and family to eat these foods. Like you, I notice how sick our loved ones are and want to help them but they don’t always want to listen.

This is something that has happened to me many, many times and I finally discovered that words don’t teach, but life experience is the best teacher of all. For many years people thought I was crazy for eating and making these foods. I didn’t care, for I had gone from hoping they would work, to believing, and then to a strong knowing that they would work. Let me tell you a story. Can fermented food remove pesticides? Don’t try and convince your friends. I have created a new recipe that I call Wisdom Kraut. If you are reading my blog, then you want to know about these foods. By: Donna Schwenk Place veggie starter culture in a glass cup or jar with the ½ cup of apple juice. How to Make Your Own Homemade Yogurt.

There are plenty of good reasons why yogurt sales have increased by 40 percent over the past five years. High in protein and calcium, and a probiotic powerhouse (if it’s got the live and active cultures label), yogurt is a magnificent food. Not only is yogurt simply delicious alone as a healthy snack or breakfast, it’s also an extremely versatile cooking ingredient. It works as a lower-calorie and lower-saturated-fat replacement for cream, mayo, oil and sour cream in many recipes. Related: Easy Recipes with Yogurt With so many varieties available in the store, I never thought I would make yogurt at home. But after trying it out it in the Test Kitchen, I’m a homemade-yogurt convert! Making yogurt at home is actually really easy. Recipe to Try: Homemade Plain Greek Yogurt To make your own yogurt, you’ll need 4 cups of milk and 1/4 cup of plain, unsweetened yogurt with live and active cultures. Recipe to Try: Homemade Plain Yogurt Don't Miss: Healthy Buttermilk Recipes.

Perpetual Pickle (How to Use Leftover Lemons) - My Heart Beets. This Perpetual Pickle recipe is a great way to use up leftover lemons. Any time we host a party, we end up with a lot of leftover lemon wedges. Rather than throwing them away, I just add them to my little jar of lemons. Lemon pickle is also known as nimboo ka achar in Hindi and while there are many variations of this Indian pickle, my recipe is is made with just a few spices and is pickled in its own juice. This pickle gets tastier as it ages and is used as an ayurvedic treatment to aid digestion. My great grandmother did this with her leftover lemons in India, and it’s a little secret that has been passed down from mom to daughter through the generations. This preserved lemon pickle tastes better the longer it ages – as it ferments naturally. Carom seeds have a pungent taste… I described them in my gluten-free Indian Biscuit (mathi) blog post as “like thyme… on speed” – like thyme, ajwain contains the chemical, thymol, known for its antiseptic and antimicrobial properties.

Ingredients. How to Make Lactofermented Garlic. The End of My Culturing Career. Jicama if You’re Sicka-ma! A few years ago, I had a great plan to sell cultured veggies at a health food store and they were so good they sold out again and again. This all started when I was handing out samples at my cultured food class and people were raving about them. I thought,” I’m gonna sell them!” I contacted a big health food store where I held the classes and they were all for it. Then, I came home and told my husband about my big plan. Golden Beets, Jicama, Daikon, Cilantro I started making my special recipe of cultured veggies and took them to the store – and they kept selling out!

I have a pattern in life that when I do things that I don’t really enjoy, things will not go well and this was no exception. When I contacted the health food store to tell them that I wasn’t going to make the veggies anymore because it was giving me grey hair, and sore fingers and toes, they laughed and were disappointed, but not for long. Mexican Potato-Jicama I am not ending my culturing career. (4) Facebook.


Orangeade Kraut. Let's Make This Easy! Some days I wish I had been a singer, or at the very least a songwriter. The process of creating recipes feels the same to me. I’m putting my thoughts of food to my own music. Orangeade Kraut Music was and is one of the most important things in my life. I was a music major in college. I traveled with different bands and groups and we sang all over the country and overseas. I even have a couple of albums to prove it.

You might be surprised to know that every recipe I create has first been inspired by music that I am playing in my kitchen. Subtle things in our life that seem to be so small and go unnoticed are some of the most important things of all. 1/2 Gallon Fermenting Jar in my store Why are you reading this blog? If the only thing stopping you from engaging in this world is that you think it is hard and sounds confusing, or you don’t know where to start, I understand this and I think I can help. Here is a very simple recipe that you will love and you can make in a snap. ~Donna Units: 10 Fermented Foods You Can Easily Make at Home. Fermented foods are undeniably good for us. In fact, fermentation is essentially one of the oldest forms of food preservation. Fortunately, it’s having a comeback. Eating fermented foods helps you maintain your gut flora – the 400 bacterial species that hang out in your intestines. Consuming probiotics, which you get from fermented foods, helps you to maintain the balance of these organisms, in turn providing a variety of health benefits, from promoting a healthier digestive tract to boosting immunity.

But you don’t have to invest in gallons of expensive kombucha at the food co-op; there are plenty of foods that are very easy to ferment at home. 1. Sauerkraut Cabbage, salt and caraway seeds; sauerkraut is one of the easiest fermented foods to make. 2. A lot of pickling recipes call for vinegar and sugar as the preserving agent, but in traditional lacto-fermentation you depend on the beneficial bacteria on the surface of vegetables, such as Lactobacillus, to do the fermenting for you. 3. Wisdom Kraut. Donna’s Sourdough Bread. Are Mason Jar Ferments Safe? DIY Airlock for Fermentation | Fermenting vs Pickling.

Fermentation food

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