Some foods may make us feel tired or groggy. But consuming fermented foods, won’t provide these effects, so don’t worry if you consume them. After eating some fermented foods, they will make your feel energized and in a very positive mood after you consume them.
The fermented foods and their consumption, will give your body the ability to protect itself from bacteria such as C. difficile and E. coli. Which is why the foods kimichi and sauerkraut are extremely gut-friendly foods.
Other fermented foods as well:
- Raw Pickles
PUTTING THE ‘PRO’ IN PROBIOTICS
Probiotic is another term for good or friendly bacteria. The probiotics are very helpful for the transport of the food we eat through our gut, and they protect from issues in our digestive tract, such as inflammatory bowel disease (IBD), diarrhea and irritable bowel syndrome (IBS). Every one of us has this good bacteria in their digestive system, which is helpful for breaking the food down, and the absorption of nutrients from the foods.
But sometimes the good bacteria that lives inside the intestines of ours, can be destroyed by the intake of antibiotics. And once the good bacteria is gone, we need to make up for that loss, by consuming some probiotics.
Not only that the probiotics are able to cure digestive issues, they have also proven to be able to prevent from many skin conditions as well, they also have been found to be beneficial for vaginal and oral health, and also to prevent from many allergies.
Also by the consumption of foods that are rich with probiotics, you can strengthen your immune system and promote the weight losing process as well.
Take a look at this simple sauerkraut recipe, and start adding the probiotics in your life with it.
Preparation time: 20 minutes
Total Time: 4 weeks
Serves: About 1 gallon
You will need:
- A tablespoon of caraway seeds
- 2 tablespoons of pickling salt or sea salt
- 5 pounds of shredded cabbage
Preparation and use:
- Mix the caraway seeds with the salt and the cabbage in a larger bowl. Let it sit for about 10 minutes.
- Then store it in a larger glass container. And cover it with a quarter onion that will be able to fit inside the glass container, which will weigh the mixture down. Cover the glass container with a paper towel, and then use a rubber band to secure it.
- Put it in a cool place, during the night. Make sure that the sauerkraut is completely in liquid. Also for the next 2 weeks check on the cabbage as well. And take care of any scum that will form on the surface.
- Let it stay for at least 4 weeks. Then you can put it in a container that leaves no air going in or out, and put it in the fridge for up to six months.