A Month's Worth of Probiotics for the Price of a Cabbage!

Did you know that you can easily make your own probiotics at home in your own kitchen from simple ingredients like salt, water and cabbage?

  
  Shredded Sauerkraut         Wedge Sauerkraut (cabbaged chopped into wedges)

Lacto-fermented cabbage, aka Sauerkraut, is an ancient cultured vegetable that is loaded with probiotics and enzymes that grow through natural fermentation. 

I like getting my probiotics and enzymes from a food rather than a bottled supplement. I believe these probiotics and enzymes become highly available to the body because they are live right from the food rather than processed in an industrial plant awaiting rehydration in the digestive tract.

People that have taken many courses of antibiotics usually have reduced and out-of-balance intestinal bacteria opening the door for illnesses like candida, IBS, fungal infections, and parasites. 

Eating small amounts of lacto-fermented vegetables (1-2 tablespoons) at lunch and dinner on a regular basis helps to gently repair the intestinal environment. The enzymes help to digest the meal while the probiotics repopulate the intestines with friendly bacteria.

Many vegetables can be successfully fermented including the current bounty of root vegetables available in late fall.

I was able to turn my health around partially by eating fermented vegetables. I tried a few methods and settled on my favorite which is low impact (no pounding of veggies), measured amounts of salt (so you know how much you're eating) and the use of common glass canning jars (no fancy equipment needed).

I share my favorite fermenting technique in my book,
Lacto-Fermentation Through The Seasons.


Special April Discount for paperback version $20.00, includes shipping. (regular price, $25.00) PDF instant download is only $15.00
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Lacto-Fermentation Class

Photo Essay from my Lacto-Fermentation Class

Lacto-Fermentation is an ancient fermenting technique that helps repair a stressed digestion and helps maintain a healthy one! It's easy and economical. Now is an excellent time to make sauerkraut from newly harvested cabbages.

Laura Davis, from Long Life Farm & CSA in Hopkinton, Mass, asked me if I would be willing to offer a fermentation class to her CSA shareholders. I happily accepted for many reasons, one being that I wanted to see how my commercial kitchen would transform into a teaching kitchen.

It transformed beautifully, holding 11 participants! We made sauerkraut and kim chi. Check out the photos:

Here's Laura!
    

Here's the kitchen transformed:


Here are the students diligently pressing cabbage into jars:


Here's the Low Salt Sauerkraut I made a few weeks before class:


And the kim chi I made...too hot for me!!!


Now, about a month later, people are opening and enjoying the fruits of our labors.
Learn this easy and ancient technique in my book:

   Lacto-Fermentation Through The Seasons
A  60-page book about fermenting vegetables starting in spring right through to fall.
Purchase in PDF or Hard Copy