Fermented Veggies to Bring in More Life

by Anna Werderitsch, L.Ac.
April 24, 2009

Anna Werderitsch, L.AcOver-processing, pasteurization, and adding preservatives to food diminishes its potential to nourish and give us vitality. Restoring balance to our overly-acidic systems insists upon adding more enzymes and alkaline foods to our diets.

Fermented or "cultured" vegetables are one easy and tasty way to add these important enzymes to our diet. Consuming these foods regularly increases the bio-availability of vitamins and minerals from our fruits, vegetables and dairy products, while also restoring balance to our intestines and vaginal tracts.

Use one of these two basic recipes to add some zing to your spring menus:

Whey Sauerkraut Lemon Juice Sauerkraut
  • 1 med cabbage
    (red or green, cored and shredded)
  • 1 Tbsp grated ginger
  • 1 Tbsp sea salt
  • 4 Tbsp Whey*
  • 2 cups cabbage
  • 1 tsp dry mustard
  • 2 tsp caraway seeds
  • 1 Tbsp sea salt
  • 1 clove minced garlic
  • 1 c filtered water
    		•

    Mix all ingredients in a bowl, thoroughly, using your hands. Really squeeze the juices out and crush the cabbage to break the cell walls and begin the fermentation process. Place ingredients in a quart-size jar, pressing firmly until juices come to the top of the cabbage. The top of the cabbage should be at least one inch below the top of the jar. Cover tightly, ideally with a plastic lid, or use a plastic bag in between jar and lid to prevent metal from the lid touching the veggies. Keep at room temperature for 3 days before transferring to the fridge. It can be eaten immediately, but gets better with age.

    Try adding different ingredients to make these basic recipes more exciting. Try beets, carrots, daikon, hijiki seaweed, garlic, greens such as nettles or even curry spices like turmeric and cumin.

    Enjoy!

    *Whey is available thru "Rawsome" 635 Rose Street (at 7th) in Venice