How To Ferment – 3 Ways

We all know eating fermented foods is great for our bellies, but why? Well, when something is fermented it basically builds a whole host of healthy bacteria that help to build the good digestive enzymes and bugs in your gut. Meaning you’ll feel a whole host of benefits after consuming these regularly, including improved digestion resulting in clearer skin, less cravings, and a better mood!  Fermenting foods is a practice that has been around for centuries and was something that was used not only for health but as a way of preserving foods and preventing waste. Give these simple and delicious recipes a go…

Fennel Sauerkraut

Ingredients

1 medium cabbage head

1 ½ tablespoons salt

2 tablespoons fennel seeds

Directions:

Shred the cabbage roughly then add to a large, clean bowl with the salt.

With clean hands, massage for about 5-7 minutes until it becomes watery and limp. Add in the fennel seeds.

Grab handfuls of the cabbage and pack them into a jar.

Pour any remaining liquid over the cabbage then place two large outer leaves of the cabbage on top and use to compress the cabbage.

Cover the jar with a cloth and string or a rubber band and leave to ferment for about 7 days.

Beetroot Ginger Sauerkraut

Ingredients:

½ head cabbage

3 medium beetroots

2cm ginger root

1 ½ tablespoons salt

Directions:

Shred the cabbage roughly and grate the beetroot and ginger.

Add to a large bowl with the salt and massage for about 5-7 minutes until it becomes watery and limp.

Grab handfuls of the cabbage and pack them into a jar.

Pour any remaining liquid over the cabbage then place two large outer leaves of the cabbage on top and use to compress the cabbage.

Cover the jar with a cloth and string or a rubber band and leave to ferment for about 7 days.

Fermented Turmeric Carrots

Ingredients:

4 medium carrots

2cm fresh turmeric root

1 ½ tablespoons salt

Directions:

Grate the carrot and turmeric then add to a bowl along with the salt.

Add to a large bowl with the salt and massage for about 5-7 minutes until it becomes watery and limp.

Grab handfuls of the carrots and pack them into a jar.

Pour any remaining liquid over the carrots then place a few thick strands of peeled carrot on top and use to compress the carrots.

Cover the jar with a cloth and string or a rubber band and leave to ferment for about 7 days.

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