Get Your Ferment On – The Power of Fermented Foods


Fermented FoodsFermented Foods

Continued from our Retreat & Renew Daily Tip.

Melissa Wiliams, Freelance Writer | Co-Owner, Yoga Junction

We’re in love with fermented foods; they help boost your immunity and increase your digestion. Some suggest that diets high in fermented foods also boost longevity. Here are our picks for the best fermented foods (not in any order):

1. Sauerkraut
2. Kimchi
3. Kefir
4. Greek yogurt
5. Wine!

Basic Sauerkraut Recipe

1 head green cabbage, about 1½ pounds
1 Tablespoon sea salt (non-iodized)


Wash your jars well.

Cut the cabbage (with or without the core, your choice) into long thin strands.

In a bowl, mix the cut cabbage with the salt it will start to weep water, which will dissolve the salt and make your brine.

Pack the mixture firmly into the quart jar (you want to force out any air and push the cabbage down so the brine will cover the top). Fill the smaller jar with water and push it down inside the bigger jar on top of the cabbage as a weight, to prevent the cabbage from floating.

Drape a towel over the jars to keep out dust and flying insects and set it on the back of your counter. A couple of times a day, push down on the inside jar to further pack the cabbage and raise the level of the brine until it is over the surface of the cabbage. If the brine doesn’t cover the cabbage after about 24 hours, dissolve a teaspoon of salt in 1/3 cup of water and pour it on top of the cabbage to raise the brine level. Then you can stop pushing down the weight jar.

Here’s a video from Organic Gardening magazine with the how-tos:

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