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Preserved organic vegetables offer wonderful probiotic support for gut health. The “gut” aka the digestive system consists of the small intestine (or small bowel) and the colon (or large intestine/large bowel) and is connected to health, illnesses/disease. The gut and intestines hold “bad” bacteria, microbes, parasites. Our “Good bacteria” will eat the bad and create a healthier immuno response. Antibiotics in the food supply & the overly prescribed antibiotic industry has left us weak to fight off bad bugs/bacteria. Resistance to superbugs is a real threat to many.
*Prevention is key.
DID YOU KNOW: Dr. Mercola of Mercola.com sent his sauerkraut to a lab and reported the findings: “We had the sauerkraut analyzed. We found in a 4-6 ounce serving of the fermented vegetables were literally ten trillion bacteria.” That means 2 ounces of homemade fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce jar of sauerkraut is equal to 8 bottles of probiotics. Protect your gut health. It is connected to health illnesses/disease. The gut and intestines hold “bad” bacteria, microbes, parasites.
Our “Good bacteria” will eat the bad and create a healthier immuno response.
*The antibiotics in the food supply & the overly prescribed antibiotic industry has left us weak to fight off bad bugs/bacteria. Resistance to superbugs is a real threat to many.
*Prevention is key to good gut health
The vegetables in the photo, from left to right, organic red cabbage, beets and green cabbages. The vegetables will be harvested, fermented and preserved. Pickled beets and pickled red cabbages as well as green cabbage sauerkraut.
8 cups coarsely chopped green cabbage
4 teaspoons unrefined sea salt
4 cups apples, peeled, cored, chopped(save the peels for apple peel tea)
1/2 teaspoon mustard seeds
1 cup raw apple cider
Makes: 1 quart
Place the cabbage in a bowl with the salt. Squish cabbage to release liquid. the cabbage will get smaller in size and take up less room in the bowl as the liquid comes out. Add the apples & mustard seeds. Transfer cabbage mixture and the liquid to a 1-quart jar; add the cider. Push the mixture down into the jar, leaving 1 inch of space at the top. Cover the mixture with filtered water. Secure the lid and air lock. Place in a cool, dark location. Ferment for 2 weeks, then remove the air lock, submerge the mixture, cover with an air-tight lid, and refrigerate for up to 1 month. It is ready to consume after 1 week in refrigeration but will last for up to 2 months when refrigerated.