This is a good time of year for it because frankly, why not give your body a break before you subject it to the indignities of Christmas and New Year. I'm going to go all in and do two weeks but join me for one week or even just a few days, slotted in around the Christmas parties, if you're so inclined. And if you're on board why not come over to instagram where we can share recipes and and be really smug together about all the veggies we'll be eating. I'm eat_live_wellness
Recipe of the Season
Kimchi of course ;)
As promised I have an amazingly delicious nutrient dense recipe for you which is also amazingly easy to make. It is rich in natural anti-inflammatories, Vitamin C and of course Pro & Prebiotics. So add these things to your shopping list if you haven't already got them in your kitchen and put 15 minutes aside over the weekend for a little fermentation meditation. Nutrients and inner peace, seriously? I know.
1 white cabbage (when cabbage is fermented the Vitamin C content triples!)
1 desertspoon of sea salt (white not pink)
2 teaspoons of fresh grated ginger (anti viral and anti inflammatory)
1 tablespoon of dried turmeric (a powerful natural anti inflammatory)
1 tablespoon of olive oil for after fermentation (good for the heart and skin)
Ground black pepper (aids absorption of the turmeric)
1 kg glass jar
1. Clear your mind, become one with the cabbage and if you don't know what this means move onto the next step.
2. Remove the outer cabbage leaves, chop the cabbage into bite sized pieces and give it a rinse.
3. Mix in the ginger, salt, pepper and turmeric.
4. Put classic fm & some gloves on and give it all a good massage and squeeze, to release the juices. If you prefer you can do this by using a rolling pin to pound the kraut.
5. Pack it all into a glass jar using the outer leaf and core you saved to press it down beneath the brine. If you haven't got much brine you can come back to it in a few hours and there'll probably be a lot more or you can just add a bit of extra salty water to cover it now.
6. Leave it at room temperature for about 3 days, with a plate underneath to catch any overflowing juices. Once a day take the lid off to release the pressure and press it down with a fork to ensure the kraut is under the brine.
7. After 3 days remove the big cabbage leaf, pour the olive oil in on top of the brine and this will seal your kraut and enhance the taste and health benefits. Put it in the fridge for a few more days, checking if each day and adding a bit more salty water if it starts to dry out. And by the following Friday you'll have a gorgeous golden nutrient rich kraut which goes beautifully with pretty much any main course and just a couple of forkfuls a day is plenty. So much nicer for your tastebuds and body than anything you could get in a capsule.
And if you can't be bothered with the above I'll do it for you. Buy my Veggies, Rosy tea and Raw Chocolate from my Stockists.
Or we'll bring it to you on a Saturday.
Thanks for reading, that's all until next season folks.