One nutritionist researched about turmeric and found it very healthy. It is super food that prevents inflammation, cancer, depression and can be used as a natural product for teeth whitening.
There are a lot of ways how to use it, but the most effective ways is as a natural product, for example as a raw powder. In his raw form it can be used in any healthy diet, in any program for eating clean food. It has a lot of healthy compounds that are beneficial for the whole human body.
Fermentation isn’t limited to the process of making your favorite beer or wine. It’s actually used to produce a wide array of heath foods like yogurt, kefir, and kombucha. In fact, fermentation is even used to produce the ever-loved sauerkraut.
What Is Fermentation?
Fermentation is the process of allowing naturally-occurring yeast, mold, and bacteria to break down carbohydrates in an oxygen-deprived environment to convert them into ethanol or lactic acid.
The fermentation process isn’t very complicated, all it takes is a bit of time, a carbohydrate-rich veggie, and the right kind of bacteria. In fact, most fermented foods can be made in the comfort of your own home very easily.
The results is a probiotic and prebiotic-rich food that fills your gut with beneficial bacteria. These bacteria boost your body’s immune response and can even affect your mental health.
It’s important to replenish your gut bacteria regularly as they are sensitive to medication, antibiotics, stress, and lack of sleep.
It’s also a good idea to make your own sauerkraut and other probiotic foods since the store-bought stuff may expose the bacteria to damaging light and heat during fabrication and distribution. Plus, many store-bought probiotic food products contain additives or flavoring agents to increase their self-life or improve their taste.
Homemade turmeric sauerkraut
For 1-2 large jars
- 1 medium cabbage, shredded
- 2-4 tablespoons of fresh turmeric root
- 1 tablespoon of fine himalayan salt
- ¼ of teaspoon of freshly ground black pepper
- Large bowl
- Chef knife
- Cutting board
- Fermenting Crock, Mason Jars with an airlock lid
How to prepare:
- Remove the outer leaves of the cabbage and put them aside for future use.
- Slice the cabbage into long, thin pieces using a sharp knife or food processor
- Place the cabbage in a large mixing bowl and add the salt. Using latex gloves, mix and squeeze the cabbage using your hands. Continue until the cabbage is limp and juicy.
- nce cabbage juice accumulates at the bottom of the bowl, add turmeric and pepper and mix well.
- Pack into a large mason jar and pack down the cabbage as tightly as you can. The cabbage should so tightly packed so that the leaves are entirely covered in their own juice. The leaves must be covered to properly fermented.
- Once packed, cover the sliced cabbage with one of the outside leaves you set aside. If you own one, use a fermenting rock over the leaf to keep the slices submerged in the liquid.
- Screw on the lid or kraut kap over your jar to keep air out. Store in a room temperature place away from direct sunlight.
- Leave the jar for 4 weeks to 6 months for the mixture to ferment. The longer you leave it, the more bitter and powerful it will be.
- ature for up to 8 weeks, keep the lid screwed tight. Alternatively, keep it in the fridge for up to 6 months. it, the more bitter and powerful it will be.
After the estimated time, you can enjoy in your product for 8 weeks. Place it into the fridge and can be useful in the next 6 months.
- Drink the juice! Add into salad, or just pure in a glass, but do not throw it;
- If there is a scum, spoon it to sucker out. If the materials are not under the liquid the bad bacteria can occur. So make sure everything is soaked so it cannot be affected or influenced;
- Use mason jar or fermentation crock;
- Fermentation is an art: it worth to be done. If it does not have smell or has bad smell, if it has no taste, than it is probably not good. Throw it!