Fermenting Vegetables For Health Of My Body And Mind

I love fermenting vegetables for health of my body and mind. The rewards of eating fermented vegetables feel amazing.

Fermenting Vegetables For Health To Detox The Body

Mash and pound the vegetables into submission

Probiotics will help detox your body. Pesticides and preservatives that come trundling in with your fresh vegetables can be removed with fermented vegetables. The friendly bacteria helped clean up the Gulf of Mexico after the experts said it would take centuries to clean the oil spill. Nature can also help you get rid of things like heavy metals and even medicines that linger with their side effects. Fermenting Vegetables for a Healthy Body and Mind will keep you healthy.

Make Fermented Vegetables With What is Available

The wonderful world of fermented foods is right in your kitchen. any size of container will do; just use the amount of ingredients that fit into what you have. I avoid the starchy ones, but if you look into your local grocery store you will see the fermented vegetables called “Kimchi,” that contains red beets and other ingredients. It has been killed for sage shelf-life; various chemicals have been added, but it is pretty and flavored to excellence.

Make Your Fermented Vegetables

Nothing mysterious here, use what vegetables you may have. I avoid starch root vegetables to keep thinks HONEST when I am fermenting vegetables for health. I think root vegetables are too starchy, but please notice that I use carrots in this recipe because they are available; big broomstick sized carrots are cheap. Leafy greens are good in here, just use whatever you have.

• Use a jar, crock, big bowl or a stainless steel pot.
• A teaspoon of salt (I like good SEA SALT that has not been processed.
• Celery, onions, garlic, carrots, green peppers
• If you add cabbage you are at risk of making a sauerkraut mixture.

Prepare the Vegetables

Pound them Down and Mash them into “Schmitterians.” If you are using a small container, just squash them with your hands until the water comes out. Pound them with a potato masher or a heavy jar–whatever utensil that is available. Add some salt as you perk along. Keep the salt to around a spoonful for every few pound of vegetables. If you subdue them enough, liquid will be forming. If needed, add a little (very little) water. Weigh them down. I use ziploc bags with water that has a little salt in it. That way if they leak a little they will not dilute the salt level in my vegetables. Taste them every day until they reach the level you like best. Enjoy them with a meal or as a snack on their own.

Invest in a Stainless Steel Pot of Your Choice

Nice stainless steel pots are available at stores like Wall-Mart–and most other good stores. For around $30. to $60. you can get a nice stainless steel pot that will last a lifetime. I like the ones with a three-ply bottom; they don’t burn the food so quickly when I make things like chicken broth.