Before refrigeration, ancestors made foods rich in nutrients that can't be found in typical raw foods. These nutrients included added vitamins such as the B vitamins: riboflavin, niacin, thiamin, and B twelve that are infused in a raw food source when lacto fermentation begins.
Fermented foods are highly nutritious and digestible. Fermentation pre-digests foods, making nutrients more available and in many cases generates additional nutrients or removes anti-nutrients and toxins. Ferments with live lactic-acid-producing bacteria intact are especially supportive of digestive health, immune function, and general well-being.
With a 70% of our immune system in our gut, it only makes sense to feed the micro flora that lives there. And, did you know most of the serotonin our brain uses is also produced in our gut? Feeling depressed or anxiety ridden? Then ensuring you have lacto-fermented vegetables may be the answer.
Most fermented foods available in your local grocery are not lacto-fermented. To ensure you are receiving the utmost health benefits, find vegetables that are infused in a brine of water and salt, no vinegar. Most high processed pickles of today have been pasteurized, killing off the beneficial bacteria that lives comfortably in a lacto-fermented environment. True lacto-fermented products are always labeled with "live cultures".
But, if you are unable to find such products, make your own! Collect old jars that have tight fitting lids or purchase a mason jar for the following recipe. Make small portions to ensure your pickles stay crunchy. And, if your afraid of catching some air borne pathogen, don't be. There is no way these enemies can live in a salty environment. Only health bacteria thrive there! You can smell the freshness when you first open the jar after a few days of fermentation. Jars that are inhabited with bad microbes would be impossible to even ingest making you puke!
Do begin by eating small portions as condiments. Probiotic foods must be incorporated gradually, and I promise you, you will notice the effects on your joints as they promote less inflammatory markers being sent out. It is believed these inflammatory markers may enhance overall nerve instability.
1 good size jar
3-4 pickles, speared or whole
1 cup of filtered water
1 tab. salt, use Celtic sea salt or Himalayan for added benefits
Wash pickles and place in jar. Mix water with salt until dissolved. Pour on top of pickles. You may need a bit more water, but ensure the liquid is 1 inch below the jar. Seal and place on counter. Let ferment at room temperature for 2-3 days depending on desired firmness of pickle. You really can't go wrong here, the longer you ferment the softer the pickle will be. Do unscrew the jar each day to let out Co2. Just slightly, not taking the lid off. You may want to use a bit less salt for a less sour pickle. As you get the hand of it, you will become a master of your own probiotic pickle. I try a teaspoon less each time making it a bit less sour.
Once you get the hang of it add:
garlic
mustard seeds
dill
onions
and what ever you like infused in your pickle. All vegetables are up for grab with this recipe. Enjoy!
Fermented foods are highly nutritious and digestible. Fermentation pre-digests foods, making nutrients more available and in many cases generates additional nutrients or removes anti-nutrients and toxins. Ferments with live lactic-acid-producing bacteria intact are especially supportive of digestive health, immune function, and general well-being.
With a 70% of our immune system in our gut, it only makes sense to feed the micro flora that lives there. And, did you know most of the serotonin our brain uses is also produced in our gut? Feeling depressed or anxiety ridden? Then ensuring you have lacto-fermented vegetables may be the answer.
Most fermented foods available in your local grocery are not lacto-fermented. To ensure you are receiving the utmost health benefits, find vegetables that are infused in a brine of water and salt, no vinegar. Most high processed pickles of today have been pasteurized, killing off the beneficial bacteria that lives comfortably in a lacto-fermented environment. True lacto-fermented products are always labeled with "live cultures".
But, if you are unable to find such products, make your own! Collect old jars that have tight fitting lids or purchase a mason jar for the following recipe. Make small portions to ensure your pickles stay crunchy. And, if your afraid of catching some air borne pathogen, don't be. There is no way these enemies can live in a salty environment. Only health bacteria thrive there! You can smell the freshness when you first open the jar after a few days of fermentation. Jars that are inhabited with bad microbes would be impossible to even ingest making you puke!
Do begin by eating small portions as condiments. Probiotic foods must be incorporated gradually, and I promise you, you will notice the effects on your joints as they promote less inflammatory markers being sent out. It is believed these inflammatory markers may enhance overall nerve instability.
1 good size jar
3-4 pickles, speared or whole
1 cup of filtered water
1 tab. salt, use Celtic sea salt or Himalayan for added benefits
Wash pickles and place in jar. Mix water with salt until dissolved. Pour on top of pickles. You may need a bit more water, but ensure the liquid is 1 inch below the jar. Seal and place on counter. Let ferment at room temperature for 2-3 days depending on desired firmness of pickle. You really can't go wrong here, the longer you ferment the softer the pickle will be. Do unscrew the jar each day to let out Co2. Just slightly, not taking the lid off. You may want to use a bit less salt for a less sour pickle. As you get the hand of it, you will become a master of your own probiotic pickle. I try a teaspoon less each time making it a bit less sour.
Once you get the hang of it add:
garlic
mustard seeds
dill
onions
and what ever you like infused in your pickle. All vegetables are up for grab with this recipe. Enjoy!
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