Fermenting Foods For Gut Health

 

Did you know that most health issues stem back to the gut health of that person?

Eating or drinking fermented foods/drinks (pre-digested foods) are a miracle food that can help turn an unhealthy alkaline condition in the colon into a healthy acid one? Yes, we need acids in our colon to help break down and digest foods, but the right kind of acids.

Fermentation is the decomposition or acidification of organic substances produced by the action of living organisms-enzymes. Starches, proteins and fats are broken down in the process of fermentation, into more simple compounds, requiring less enzyme output and digestive work to access the nutrition in the foods.

People who suffer from IBS (Irritable Bowel Syndrome), Leaky Gut, Crohn’s Disease and other gut health issues will most likely be suffering from an imbalance of acid and alkaline in the gut. Once they correct these through taking meat, dairy, alcohol and processed foods out of their diet, and start eating plant based foods only, fermented foods daily and drink a lot of clean natural water, they may experience a positive change on the way their gut operates.

Try eating a heaped tablespoon of fermented food 20 mins before each meal to assist your digestive system to digest and absorb foods easier and balance your gut acid and alkaline levels.

Here is a fabulous recipe to create better gut health. The recipe is found in my 21 day detox program raw food ebook that has helped hundreds heal many diseases including gut health issues! If you are interested in the program see my website!

Enjoy your fermented foods and enjoy a happy gut which will equal happy health!!


KIMCHI RECIPE<<


INGREDIENTS

1 small green cabbage

2 carrots thinly sliced

1⁄4 red capsicum

1⁄4 cup red cabbage thinly sliced

1⁄2 tablespoon himalayan salt

FLAVOUR PASTE

1/4 cup capsicum chopped

1 tablespoons of fresh garlic, minced

1 tablespoon of fresh ginger, finely chopped

1 tablespoon of fresh spring onions, finely chopped

1/4 teaspoons of dried red chilli pepper flakes (or to personal taste)

1/2 table spoon himalayan salt

METHOD

Separate and wash cabbage leaves and tear into small pieces. Sprinkle 1⁄2 tablespoon salt onto cabbage leaves and then massage the cabbage to form the brine by the water being released. Place 1⁄2 tablespoon salt, capsicum, spring onions, garlic, ginger, dried chilli flakes into food processor to make the paste.

With very clean hands, rub the seasoning paste evenly into all cabbage leaves. The salt will draw more moisture out of the cabbage leaves to create the brine.

Once cabbage leaves are coated with paste, and a good amount of water has been released, add in the remaining vegetables (carrot, capsicum, purple cabbage, optional add-ins) and combine.

Transfer into a glass mason jar, and use firm pressure with your hands to push down on Kimchi inside the bottle. Transfer any liquid that has accumulated during the mixing process into the bottle as well – this is the kimchi brine. Some liquid will also come out of the cabbage leaves as you press them into the container. The cabbage should be completely covered by the brine. 

Leave about 2 inches of room at the top of the bottle before putting on a lid. Let the bottle of kimchi ferment at room temperature for 2-3 days.

“Burp” your kimchi every 24 hours to release some of the pressure from fermentation by opening the lid slightly to let out gas.

After 2-3 days, your kimchi is ready to eat.

After the first time of helping yourself to eat some of your delicious Kimchi, refrigerate what is left in the jar. It will continue to ferment slowly over time, becoming more sour and packed with more flavours!

Always use clean utensils when accessing your kimchi to avoid contaminating the healthy bacteria in the Kimchi with an outside bad bacteria! Makes approximately one and a half cups.

Enjoy!

Much love

Tami Jane

xx

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