Part 10 – Fermented Food Recipes
Part 10 – closing out our mini-series on the microbiome and gut health, this final post offers you recipes for some fermented foods you can make at home to nourish your gut flora.
Today is my last post on the microbiome. Here are three recipes that I regularly make. Go on, give them a try! As your confidence grows, you can expand your repertoire using the many recipes and variations of these, online. A little a day, keeps trouble at bay!
A large fermentation or mason jar; a large bowl; a rolling pin; a fermentation weight
- 1 medium head of Cabbage (white or red)
- 1-3 Tablespoon sea salt or Himalayan rock salt (more for a bigger cabbage)
- Finely chop or shred the cabbage. Put it into a large bowl and sprinkle with the salt.
- Pound with a rolling pin for about 10 minutes, until the cabbage has leaked enough cabbage juice to cover itself. If it doesn’t, you can add a little filtered water.
- Transfer the cabbage into a big sterilised fermentation jar, pressing and compacting the cabbage down hard underneath the…
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