I reveal a quick way to make sauerkraut at home so you can incorporate cultured vegetables into your diet and improve your digestive health, reduce sugar cravings, boost your immune system and assist in the digestion of other foods.
Hi. I’m Dr. Dzung Price from BeyondGoodHealth.com, and today I’m going to show you how to make some fermented or cultured vegetables that you can actually eat with your meals. That’s going to really improve your digestive capacity and also restore the inner ecology of your digestive track.
Now that’s very important, because most of us have problems with our digestion because we live in a world that really is filled with processed food, with basically foods that are dead, devitalised, and are devoid of friendly bacteria. In essence, we live in a world that’s too sterile. We don’t go out and eat and pick fruits from the farm or from the land, with the dirt intact. We’re not consuming the dirt from the soil, which actually is teaming full of good, first generation friendly bacteria.
Now this first generation is quite different from the probiotics that you actually consume in the health containers and the capsules that you get from the health food store. These first generation soil organisms are very, very powerful, hardy organisms. When they’re ingested into the digestive tract, they actually help repopulate it with very, very strong, friendly bacteria. So that environment becomes re-established to basically crowd out the pathogenic organisms like parasites and viruses and bad bacteria and yeast and fungi and other organisms.
One of the ways that you can reculture your internal ecosystem and actually restore the balance and the power and the digestive capacity of your digestive tract is to eat cultured, fermented vegetables. Now what I mean by that is that basically you take raw vegetables, like cabbage or carrots or broccoli, ginger, any of these vegetables, anything that your imagination takes you. Actually, what you’re going to do is shred it up very, very finely. This is what I’m actually doing. You can either use a shredder, like a knife.
he secret is to shred as fine as you can, so that it’s really, really thin, especially the cabbage. You can also use a food processor, if you’ve got a food processor at home. Or you can use one of these little slicers, which I also like doing because it’s very predictable and it’s very, very easy. You can just slice it like this, and it comes through on the other side very, very even and very, very fast. So that’s another way of doing it. So you can get a few tools which will help you in the process.
I use a grater to grate the carrots. Essentially, you can just grate the carrots like that. I’ll use a little bit of ginger also inside the sauerkraut, because it has a lot of medicinal properties as well.
Essentially, you can put it all into a big bowl. That’s the whole idea. You want to put all this into a bowl. Then, what you do once you’ve shredded the cabbage or the carrots and all of that, put it in a big bowl. Then take a couple of tablespoons of Celtic sea salt. I don’t want you to use table salt. I don’t want you to use Himalayan rock salt. I want you to use Celtic sea salt. This is actually light salt. You can take a couple of tablespoons. For about the size of a big cabbage, I’ll probably use about four tablespoons. Spread it throughout the tub.
Then what you want to do is massage that through the cabbage. By doing that, you’ll actually squeeze some of the water out of the cabbage, and then you actually get a brine underneath. I don’t know if I can show you, but I’ll show you here that you’ll get a bit of water down below. Can you see that? That’s brine. Brine is the natural juice coming out of the cabbage and out of the vegetables. Essentially what you want to do is just massage until it just basically all squishes downwards. You’ll toss it for maybe about five or ten minutes or so. You’ll see that it will just get all soggy, and the juice starts to come out. The juice is the brine. That starts to come out. That’s all it is, the cabbage, the vegetables, and the salt.
Then after you’ve got that, you want to put it into a container, like I’ve just got this big glass container. Basically, you transfer the vegetables into a glass jar. Either you want to have a big glass jar, one that you’re going to be putting some weights down. So essentially, you can put your hand inside and press it down like that.
You’ll find that eventually the brine starts to come up. So the water will actually rise above the level of the cabbage or the vegetables that you’ve got underneath. Then you’re going to put a lid on top, very, very lightly. Then you’ll leave it there for a couple of days, probably about a week or two weeks, depending on the temperature of the environment that you’re living in. You’re going to be able to have cultured vegetables very, very quickly.
So, I’m going to finish doing this and then you in the next spot how actually that looks like.