Travelling through Cambodia last month I purchased some powdered wild organic turmeric. I decided to add the turmeric to the sauerkraut I was making, it has such a beautiful rich golden colour. The health benefits of combining the turmeric in the sauerkraut, will be endless I’m sure. Something so simple to make and include with your meals that has such an impact on your health, providing beneficial bacteria for the digestive system. It controls inflammation in the body that is at the root cause of most diseases,
Here is a brief history of fermentation from the Weston Price Foundation website
It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria…The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was “alchemy.” Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.1
To Make the Sauerkraut
3 Tbs grated ginger
1 teasp turmeric powder
2 teasp fennel seeds
Juice of 1 lemon
1 Tbsp sea salt
Slice cabbage finely or put through your food processor, place in a large bowl.
Peel and grate carrots, add to the bowl with the cabbage.
Add the remaining ingredients to the bowl.
Mix thoroughly with your hands, making sure everything is coated well. Start to massage the cabbage mixture, the salt should draw out the moisture of the cabbage and begin to get juicy and soft. Keep massaging until the cabbage shrinks in size and the mixture is juicy.
Place cabbage mixture into sterilized jars, making sure the vegetables are packed tightly to avoid air from getting in. Cover the sauerkraut mixture with any remaining liquid left in the bowl.
I then place a cabbage leaf over the sauerkraut to make sure all the vegetables are bathing in the liquid and to prevent oxidation. Close with an airtight lid. Always make sure you place your jars in a dish to catch any liquid that may bubble over.
Leave the jars to ferment at room temperature for about 7days depending on room temperature, small bubbles will appear through the mixture. I then place in the fridge for at least another week to further the fermentation process, the flavour improves with time., the longer the better.
Make yourself a probiotic salad, this adds a real zing to any salad, I love it on home made flaxseed crackers with either tahini, nut butter of choice or avocado.