Sunday, 27 May 2012

I eat fermented cabbage

When we cut out dairy, sadly it also meant that the good stuff in yogurt, the intestines-friendly bacterial cultures were cut out too. This was a concern. 

I soon discovered that there was this Polish recipe, sauerkraut, that had the healthy flora that was missing from our diet. I purchased bottled sauerkraut. The whole family found it tolerable but, I knew that I would have to eventually make my own.  There is one serious drawback though. Sauerkraut is fermented cabbage. Think about that for a minute or two. Do you think that you could swallow a forkfull of homemade cabbage that had fermented? I didn't mind the stuff when it came from the store. But, what would mine taste like? There were so many on-line people that pushed how easy the stuff was to make that I eventually took the plunge. 

The recipe from Balanced Bites just seemed too good to be true. I followed the directions. I placed my bottled cabbage on the kitchen bench for two weeks. I waited anxiously. Actually, I couldn't wait for the full 14 days. Today, marked day 13 and I was desperately keen to taste the fermented goods. Well, sort of keen. What was it going to taste like?

The whole family had a taste. It was pretty good. I could not stop smiling at my glass bottle of good bacteria. Anyway, tonight, I also found out that the good stuff in sauerkraut has been shown to be a wonderful preventative for breast cancer! This has made my night. Not only do we now have an easy little recipe that will see the reintroduction of healthy bacteria in our bellies, but it's another cancer fighter. It's a new way that I can actively prevent cancer recurrence for me and it ever touching my children. 

The next item on my "To do" list is bone broth. I'll keep you posted. 

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