SAUERKRAUT AND OTHER FERMENTED VEGETABLES
Fermented food has excellent effects on our health as it supplies the probiotics needed for a good microbiota. It helps to reinfonce our immune system and to improve digestion, also reducing the risk of diseases and of allergies and intollerances.
1 white cabbage (approx 900 g/1 kg)
½ teaspoon cumin
Slice the cabbage finely, put it in a bowl and mix with ½ teaspoon cumin. (Alternative: Mix the cabbage with some salt and put a weight on the cabbage and let it stand for a couple of hours so that it releases its juice). Transfer everything in glass jars. Add 1 tablespoon salt to 1 litre water. Add the water to the jars and close with a lid. Let it stand in a dark place and after 2 days it will be ready.
Tip: You can basically ferment any vegetables, from roots to green leaves, from zucchini to peppers to pumpkin and even fruit and mix them with spices and herbs. Here are some ideas:
-1 kg carrots, 1 teaspoon cumin, 1 teaspoon coriander grains, 5 cm ginger
-500 g daikon cut in round slices, 3 cm ginger cut in small pieces, 2 small chilli peppers
- sliced ginger, rice vinegar, salt
- cucumber, peeled and sliced, some fresh dill, 1 teaspoon of mustard grains
- peeled and shredded beetroot, 1 teaspoon of juniper berries