ULCERS, CABBAGE REJUVALAC AND OTHER HEALING FERMENTS
By wakeup-world.com - Jenni-Rose Atchison
Over the years my family and I have consumed many different fermented foods. Saurkraut we’ve made in large containers and ate in small amounts at lunch and dinner. Often I would eat it as a snack with organic baked corn chips. I love the sour flavour and the versatility of the recipes, experimenting with different vegetables to come up with unique flavours.
Then we went through a stage where Kombucha was king. This fermented drink, made with a mushroom like “pancake” was a fav with our now 10 year old and she always asked for her “beer”. Which is what it kind of looked like when sitting next to her father’s occasional brew.
Kombucha is a fermented tea and sugar drink which transforms into a sparkling sweet/sour drink that has many health benefits.
Yogurt has always been a mainstay, usually soy based though we’ve also enjoyed coconut based as well. When made at home it is more cost efficient and you can control the length of time to ferment it and thus the increased bacteria and nutrient profile as well as increasing the digestibility of the proteins.
Tempeh is a traditional Indonesian food made by splitting, cooking and fermenting soybeans. Fresh is best and easy to make, though it takes 30 hours to incubate. It is inoculated by a culture that forms fuzzy white/gray/black mycelium enzymes, which bind the beans together, creating a hardy, meaty, texture. When homemade it is rich in vitamin B12 and contains high amounts of protein, which is easy to digest.
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