Super Carrots, Super Vegetables!
by Center for Holistic Medicine on Wednesday, April 20, 2011 at 9:51pm
How does a carrot become a super food? By fermenting it! It’s really amazing. If you take a vegetable and combine it with salt and whey, presto- you now have a “super food” called so because it is chock full of vitamins, minerals, good bacteria (lactobacillus acidophilus), enzymes and is more easily digestible. All of this allegedly affects our immune system in a remarkable way. How does this work? Choose the vegetable that you like. ( I just chose cabbage to make a fermented sauerkraut). The recipe called for caraway seeds for flavor, sea salt to inhibit the “bad” bacteria from growing and whey to provide the “inoculation” of “good bacteria (acidophilus). Over a few days, in a mason jar, the good bacteria thrives and converts the sugars in the vegetable into lactic acid. The lactic acid lowers the PH in the jar so that only the “good bacteria” thrive thus preserving the vegetable and creating a great food product at the same time. I have been using Sally Fallon’s book “Nourishing Traditions” for this information. I have already made the “ginger carrot” recipe and it came out fine. I have enclosed a rare picture of me pounding the cabbage/caraway seed/ whey /salt/ mixture to release the juices before placing the whole brew into a mason jar. It was fun, easy and hopefully tasty. I will let you know.
To your health