2 Fermented Foods for Optimum Gut Health

 


Beetroot Kvass


Ingredients:

1-2 Beetroot bulbs

1/4 tsp. Bulgarian yogurt starter

Salty water (about 4 cups)

A Large jar

Gauze

Instructions:

First we'd like to organize the salty water.

Take 4 cups spring or filtered water and convey it boil. Add 2 Tbsps. salt (table salt, sea salt, or Himalayan) and stir well.

When the salt dissolves completely, take the water off the warmth , and leave it to chill right down to about 45° C/ 113° F.

Next, we will start preparing the fermented food.

Peel the beetroots and cut them in medium cubes. Remember to use rubber gloves and an apron, because the red veggie stains a lot!

Place the beetroot cubes within the jar.

Next, add the probiotic, and pour a number of the water in. Stir gently to distribute the Bulgarian yogurt culture evenly. Consecutively, you'll fill the container with the saline. Cover the jar with the gauze and tighten it with a elastic band . the material will let the fermented food breath and stop form bugs or dust entering the container.

Leave the beetroot to soak within the saline for a few of days in temperature , and you'll strain the mixture.


Pour the red liquid back within the jar and seal it tightly with the lid.

Store within the fridge and consume in small dosages daily.

Note, if you are doing not just like the taste of fermented beetroots, you'll substitute it with just about every sort of vegetable!


The second item on our healthy fermented foods lists is:

Fermented Flour


Ingredients:

1-2 cups Flour of choice (wholegrain, glute-free, etc.)

1/4 tsp. Bulgarian yogurt starter

Some Warm water (about 45° C/ 113° F)

Kitchen foil

Instructions:

The process is extremely simple!

Mix the probiotic culture with some warm water and stir well. The heat will help the beneficial bacteria start multiplying.

Next, mix the probiotic water with the flour and blend again. If you would like to, add more warm water to hide the flour completely.

Cover the container with kitchen foil and leave the mixture to ferment at temperature for about 8-12 hours.

The higher the temperature, the faster the process!

Voila! The fermented flour is prepared for cooking!


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