I eat probiotic-rich (fermented) foods every day. Probiotic replenishment is vital for maintaining a balanced inner eco-system so that the friendly bacteria are strong enough to balance the hostile bacteria that is present in every body. Foods rich in probiotics help to build mineral-rich alkaline blood, and are essential for the assimilation of protein, healthy digestion, cleansing the body, and fighting disease.
I get my probiotic intake in several ways: I drink 1/4 cup coconut water kefir or water kefir every morning and every evening before bed; I drink cultured almond milk or coconut milk kefir; drink probiotic shakes; I add 1/2 teaspoon probiotic powder to my smoothies; I drink Kevita drinks; I eat prebiotic foods (those which encourage the proliferation of good bacteria) such as sea vegetables, non starchy vegetables, leafy greens, and sprouted foods. I also love using cayenne pepper, which isn't probiotic-rich but pro-biotic friendly as it stimulates the secretion of hydrochloric acid which is vital for digestion.
My favorite way to enjoy my probiotics is with cultured vegetables because they are super easy to make, inexpensive, the flavor varieties are endless, and they are so tasty when paired with other foods. I love eating them with salads, steamed veggies, with a clean piece of grilled tofu or tempeh, as a side with soup or other main dishes.
Here is my one of my favorite recipes that I have been making for years. I share another one of my best cultured vegetable recipes in my book. I love fermenting beets because the color is so vibrant and gorgeous.
The traditional preservation process of fermenting increases the vitamins, minerals, and amino acids in vegetables. There are many benefits to eating cultured vegetables. They contain live enzymes and life-affirming bacteria that helps keep our bodies balanced and healthy. Eating 1/2 cup of cultured vegetables with every meal has been life changing - improving my digestion and boosting my immunity.
I have always used fermenting jars or standard mason jars to pickle and ferment. But lately, I have been using my new Raw Rutes 5 Liter Fermenting Crock Pot, which is so much easier and convenient, because the vegetables fit into one pot and the smell doesn't waft throughout the whole house! LOL!
These gorgeous stoneware pots made in Poland with the finest vitrified clay, ensuring a long-lasting, beautiful product. The pot comes with two stone weights for proper submersion keeping the vegetables submerged in liquid which ensures proper lactic fermentation. The pots are designed for long-term food storage - for pickling cabbage, beans, squash, cucumbers, and any other vegetables you like. This stoneware has specific thermal characteristics that maintains a stable temperature which significantly improves the quality and taste of the final product. The kit also comes with an 18" Hardwood Stomper that helps you tightly pack the vegetables down in the pot to remove as much oxygen as possible.
But, the feature I like the most about this pot is the airtight water sealable lid. You just pour a small amount of water in the channel around the lid and the cover's design allows gases to escape without allowing oxygen in. It's fantastic!
Learn more about the 5 Liter Fementing Kit at Raw Rutes.