These are foods that contain the live active bacterial cultures. Healthy bacteria that are essential for good gut health.Probiotics help to maintain a balanced intestinal flora , so that when you eat these foods there is an infusion of healthy ‘good bugs’ which is great for just about anything such as good skin, great digestion and metabolism to name a few benefits.
During the fermentation process the carbohydrates in the vegetables are broken down into acids by yeast and probiotics. Fermented food contains different strains of lactic acid bacteria.
The regular intake of good quality organic probiotics prevent many diseases whilst helping with any stomach issues at the same time and also stimulate the nervous system.
The reason raw veggies are a better choice than supplementation with probiotic capsules is because you know exactly what you are getting with the veg especially if you get creative and are making your own supply at home Capsules can be subject to many negative factors such as being on a shelf for a long time , different temperatures during transit etc
The different vegetables usually used but not limited to… are cabbage sauerkraut,kimchi, pickles …the vinegar that is also a probiotic is apple cider vinegar raw and unpasteurized, the cloudiness shows that it is a probiotc.
Enjoy these wonderful health giving delights with salads or alongside most dishes knowing that you are giving yourself some good bacteria!
2 cabbages (2 kg total weight)
1 daikon radish
5 large carrots
1 bunch spring onions (about 7)
70 g fresh ginger
6 cloves garlic
scant 1/3 cup crushed red chilli flakes
¼ cup good-quality sea salt
1 large glass jar (mine has 4-litre capacity)
1 large bowl
knife + cutting board
food processor or mortar and pestle
1. Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon, and apple. Slice green onion. Place all vegetables in a very large bowl.
2. In a food processor blend ginger, garlic, and chilli until well combined. Add this mixture to the bowl of vegetables along with the salt.
3. Mix and vigourously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. Let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.
4. In a large, sterilised jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.
*Tip: After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the brine (the liquid). This will help keep it fresh for longer.