Thursday, 11 April 2019 18:26

Lactose-fermented Recipes

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In my grandmother's time, almost everyone knew how to preserve vegetables for long periods of time without using a freezer. This process is called lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Not only this process is great for preservation of vegetables and fruits, but also there are numerous health advantages such as enhancing digestibility, increase of vitamin levels, production of numerous helpful enzymes as well as antibiotics and anticarcinogenic substances.

In fact, Professor Zebel observed that sick people always lack digestive juices. He never saw a cancer patient that had healthy intestinal flora. Thus, the different lacto-fermented foods are valuable aids to the cancer patient. They are rich in vitamins, minerals, and they also contain enzymes that the cancer patient lacks.  

I am sure you will be happy to hear these recipes are super easy to make and usually require only 2 or 3 simple ingredients and require no special equipment apart from mason jars. 

Some lacto-fermented products may get bubbly; this is very natural and there is no cause for concern. Lactic-acid fermented vegetables are not meant to be eaten in large quantities but as condiments. They go beautifully with meats and fish. 

SAUERKRAUT

1 medium cabbage (cored and shredded)

1 tablespoon caraway seeds

1 tablespoon sea salt

4 tablespoons whey (if not available, use an additional 1/2 tablespoon of salt)

In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder for about 10 minutes to release juices. Place it in a mason jar and press down firmly until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

BEET KVASS

3 medium organic beets (peeled and chopped up coarsely)

1/4 cup whey 

1 tablespoon sea salt

filtered water

This drink is my very favorite of all time. If you ask me if I would like to drink the finest wine in the world or beet kvass, I would go with beet kvass. Beside its great taste, it is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrition. One glass is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver, and is a good treatment for kidney stones. 

Place beets, whey, and salt in a 2 quart glass container. Add water. Stir well and cover securely. Keep at room temperature about 3 days before transferring to refrigerator.

Maria Dittus FFAMaria is a downtown girl from Slovakia who by God's grace ended up studying and graduating from Ave Maria University where she fell in love with the Home of the Mother and her husband Rich.

Together they have 4 awesome kids and a little farm in their back yard in sunny Florida. Maria enjoys creativity that comes from homeschooling her children, simplicity in trusting God's perfect plan and solitude that doesn't yet exist in her household.

More in this category: « Lenten Meals