The recipe above features beets, cabbage and apple. This combination has many health benefits. Beets are great for cleansing the liver, cabbage is great for healing the stomach, and the apple adds some sweetness and texture... in addition to the sweet taste from the beets. This sweetness tends to offset the tartness of the finished ferment and is a good ferment to begin with if you are not accustomed to eating live fermented foods. This beet, apple, cabbage recipe contains a bountiful amount of beneficial bacteria which is the foundation for our immune systems. Simply stated....the good or beneficial bacteria keep the harmful microbes in balance so we have much less of a chance of becoming ill. This beneficial bacteria also produces certain needed vitamins while resident in our digestive systems.
Our grandparents and great grandparents used the process of fermentation to preserve their food in an age of minimal refrigeration. I often wonder if they realized that these fermented foods were a powerhouse of nutrition and immune factors.Our ancestors seemed to instinctively know what was needed for human health...without the benefit of chemistry labs and pharmaceutical companies. Sauerkraut ...in the above photo, is a ferment that most people are familiar with and one that many of our ancestors always had a good supply of. Most foods today that come from the grocery store may have once been fermented but for storage sake they are pasteurized and hence denuded from the powerful immune supporting activity of beneficial bacteria or probiotics (pro-life). Pasterization also disables beneficial enzymes.
Fermenting food is really a very easy process to learn. Once you make several jars of a fermented product, they stay fresh in the refrigerator for up to 6 months or more and become one of the most nutirtious fast food health foods there are. This life giving food is much healthier and cheaper than storebought supplements. The recipe for the beet/cabbage/apple ferment in the photo at the top was adapted from the Internal Bliss Cookbook which is a companion to the excellent Gut and Psychology Syndrome book by Dr. Natasha Campbell-McBrid. The latter book instructs us on how to heal the gut which in turn heals the body.
Beet Cabbage and Apple Ferment
I think if you are successful...which you probably will be....you will want to begin experimenting with the many different types of ferments and the many ways you can incorporate these life-giving foods into your daily life. This knowledge is a priceless gift to pass on to your children and grandchildren.
The link below is to a reliable company that sells everything you will need for fermenting different types of food. But for the recipe above, wide-mouth canning jars are really the only thing you will need...besides the food ingredients....and you can find them anywhere.
Helpful Books on Fermentation