Cultured Cabbage
Lacto-fermentation has been around for eons as a health trick – all cultures have a history of fermenting veggies, dairy, nuts, grains etc for medicinal and digestion purposes. Why the good health rap?
* lactic acid enhances a food’s digestibility and increases vitamin C and vitamin A levels.
* it produces a stack of helpful enzymes as well as antibiotic substances.
* lactic acid promotes the growth of healthy flora in the intestine
* fermented foods are rich in vitamin K2 – a known cancer fighter
* it cuts the sugar content of foods quite dramatically (the same process sees wine end up as pretty much fructose-free)
* plus all you IQS kids: it helps you beat sugar cravings!
what you actually do: Basically, you mix veggies (in this case) with salt and/or whey and store in a mason jar (those pickling jars with the seal and spring lever). Let it sit for three days to ferment. Then store for months and months and eat as you like. Stupidly simple!
* The best veggies to use are: root veggies, radishes, daikon, cabbage, garlic, ginger, cauliflower
* The salt inhibits putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months.
* The whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to ensure preservation.
A tip: I buy the Nuigini brand of coconut oil, which comes in a mason jar. Otherwise you can buy mason jars at homewares shops and Kmart etc for about $6.
