Cultured fermented Vegetables and Fermented Vegetables

Cultured fermented Vegetables and

 

 

Fermented Vegetables

 

 

Cultured fermented vegetables, other wise known as sauerkraut or Kim-chi, are primary staples in every meal we eat. It is advised to take a break every know and then so your body does not get fed up with them and to use to one fermented vegetable recipe. Switch up the ingredients and make multiple different fermented vegetable combinations. Cultured fermented vegetables are extremely good for you yet some find that they are a little difficult to keep up with and make. This has some validity to it but we feel once you've got about three to four batches under your belt you'll be familiar with the process and understand how to perfect it according to your environment. Due to the intense amounts of gas and smells which emanate from the fermentation process bugs are typically attracted. You must use a container which could be considered sealed. Fermented cultured vegetables have been used for healing purposes for thousands of years. Fermented cultured vegetables have large amounts of potent active living friendly aerobic bacteria strains the most popular being lactobacillus. Just as the cultured seed and nut cheeses and yogurts are stock full of healing enzymes. During the culturing process lactic acid is produced which acts as a natural preservative for the foods which are fermenting ensuring the foods do not rot and putrefy. The starches and sugars in the vegetables being used are converted into lactic acid which helps in the growth of aerobic friendly bacteria. The cultured foods we recommend work as a unit POWERHOUSE along with the micro pulverized Ecoaerobic super food smoothies, alkaline structured water, signature friendly bacteria strains and ultra aggressive soil organisms to cleanse and detoxify you cellularly and rebuild your alkaline and enzyme banks completely. In this process we also build an 80 to 85% aerobic bacteria dominance in your small intestines and colon. In the beginning stages of The Ecoaerobic principles you will experience a little bit of unpleasant gas and detoxification. This is expected and is a welcomed good sign for it represents cleansing. Once your body is more balanced and use to powerful living foods and you are a little further down the road of detoxification the gas will disappear. The fibers and cellulose of the vegetables which are going through the fermentation process become pre-digested thus allowing them to digest much easier than if they were raw or cooked.

 

WE are going to let you know there are many reputable fermented cultured vegetable companies whose products you can find at your local health food store. You want to make sure you look for Gold Mine or Rejuvenative foods. Both of these companies make an excellent product.

 

For all who are prepared to learn the amazing craft of fermenting vegetables, here we go!! We are going to explain the process step by step and give you a recipe for both Kraut and Kim Chi. From there be creative and add different variations of vegetables, sea vegetables and apple or pears. Other fruit we do not recommend for veggie krauts.

 

First you need to purchase crocks pots or sealable glass containers to culture the veggies in. Cabbage is used almost universally as a majority ingredient in cultured vegetable recipes. Once you have an air tight container and you have have your vegetables your ready to make it happen.

 

 

Sauerkraut

 

4 heads of organic white or purple cabbage

5 organic carrots

3 cloves of garlic

1 organic apple

1 lemon

1 Tablespoon of small mined Himalayan salt

 

 

Directions

 

Cut the cabbage, carrots and apple into small pieces with a knife so it will go into the cuisinart food

processor comfortably.

 

Shred the Cabbage, Carrots, Apple and garlic into small pieces and remove into a bowl.

 

Take 2 cups of the mixture and add it to your blender. Add the lemon juice and salt to the blender and

blend it into a liquid which you will be pouring into the air tight crock full of shredded vegetables.

 

Take all the shredded vegetables in the bowl and pack them into your air tight seal container.

 

Next you want to pour the liquefied mixture from the blender into the container and pack the I

ingredients down as hard as you can into the container any way you can. I like to use a clean wet

towel and my hand.

 

Next press the ingredients down with a cabbage leaf leaving the large cabbage leaf as the “cover” on

top of the shredded vegetables. Place lid on top of the container and let the process begin.

 

Leave a small space between the level in which the vegetables come to the top and the top of the

container for the fermentation process has a tendency to expand and grow as the vegetables culture

 

You want to make sure the temperature is between 70 and 78 degrees for ideal and predictable

results. You should be able to see the fermentation bubbles from the outside of the container

if you are using glass. You will also be able to smell the process.

 

Allow your vegetables to culture for 3 to 4 days before removing them from their container and

placing them in refrigeration.

 

Your fermented vegetables will last up to 8 weeks before the go bad. You will know they have gone

bad when the color gets very dull or if you see visible mold growing.

 

 

 

Ecoaerobic Kimchee

 

4 heads of white asian, white or purple cabbage

3 large organic carrots

1 8 inch piece of raw fresh peeled ginger

2 White daikon radishes

5 scallions

3 pieces of fresh garlic

2 Tablespoons of cayenne powder

1 Tablespoon of small mined Hymilayan salt

½ lemon juiced

 

Directions

 

Cut the cabbage, carrots, daikon, scallions, ginger into small pieces with a knife so it will go into the

processor comfortably.

 

Shred the Cabbage, Carrots, Daikon, Scallions, Ginger and Garlic into small pieces and remove into a

bowl.

 

Take 2 cups of the mixture and add it to your blender. Add the Cayenne pepper,lemon juice and salt to

the blender and blend it into a liquid which you will pour into the shredded vegetables.

 

Take all the shredded vegetables in the bowl and pack them into your air tight seal container.

 

Next you want to pour the liquefied mixture from the blender into the container and pack the I

ingredients down as hard as you can into the container any way you can. I like to use a clean wet

towel and my hand.

 

Next press the ingredients down with a cabbage leaf leaving the large cabbage leaf as the “cover” on

top of the shredded vegetables. Place lid on top of the container and let the process begin.

 

Leave a small space between the level in which the vegetables come to the top and the top of the

container for the fermentation process has a tendency to expand and grow as the vegetables culture

 

You want to make sure the temperature is between 70 and 78 degrees for ideal and predictable

results. You should be able to see the fermentation bubbles from the outside of the container

if you are using glass. You will also be able to smell the process.

 

Allow your vegetables to culture for 3 to 4 days before removing them from their container and

placing them in refrigeration.

 

Your fermented vegetables will last up to 8 weeks before the go bad. You will know they have gone

bad when the color gets very dull or if you see visible mold growing.