LACTOFERMENTATION aka Delicious Veggies

     Many cultures around the world include lactofermented vegetables and foods in their diets.  Lactofermented vegetables are easier to digest, and in fact improve the general digestion when taken regularly in small amounts.  Vitamins and minerals are more available.  Carbohydrates are broken down and therefore require less insulin for digestion, making lactofermented vegetables ideal for diabetics.  These aren't the only reasons why I love them so......it's because they taste so delicious and are so satisfying somehow.  I am on a bit of a cleanse right now that involves eliminating sweeteners (sugar), yeast and gluten from my diet.  The best part of this diet change though is the emphasis on consuming more lactofermented foods and probiotics.  So I've been busy making up batches of homemade yogurt and fermented salads.  Right now I have a beet salad fermenting in my basement fridge.  I've never tried it before, so I am very excited for it to be done it's thing, which unfortunately is going to take about a month! It can be eaten before then, but the extra time gives it a chance to mellow out.  Good thing I still have sauerkraut in my fridge from about a year ago!  It's still good though.  I ate some this morning mixed with grated carrot, avocado, and umeboshi vinegar.  Great way to start the day!

LACTOFERMENTED BEETS with Napa Cabbage, Apple and Onion

Beets, with all their sugars, turn out a fierce fermentation.  It is good to add other vegetables such as the Napa in this recipe, or rutabaga or turnip, so that you are not using only beet.

Makes one half-gallon jar

 2 to 2 ½  pounds beets

 ½ pound Napa cabbage

3 ounces chopped apple

 3 ounces chopped onion

1 tablespoon plus 1 teaspoon sea salt

mustard seed to taste.  

Peel, wash and grate or shred the beets in food processor.  Trim and cut finely the Napa cabbage.  Put beets and cabbage into a big bowl with the salt, and press with your fist or a wooden stamper until the juice is flowing well.

Pack into your jar in layers, interspersing the apple, onion, and spices.  Be sure to leave at least two inches below the lid.  Put lid on jar loosely, and be SURE to put the jar into a pie tin.  Beets can run over the top of the jar since they have a vigorous fermentation.  Put the jar in a dark place in your refrigerator for one week.  Then wash the sides of the jar if needed, and keep in a cold place for another four weeks to mellow.  Keeps many months under proper storage conditions.