Naturally fermenting vegetables can help create the healthy gut bacteria you need to thrive. These pickles have a living culture of Lactobacillus acidophilus that make up the majority of the good gut bacteria you need.
You can use any vegetables you like (or want):
- Daikon radish
I personally like cabbage and carrots. I also add a little garlic these days as my wife loves it that way.
In his book “Our Earth Our Cure”, one of France’s eminent natural healer’s talks about seven of nature’s Marvels:
- Olive oil
- Sea salt
Using three of the seven can really help create more than just a good probiotic
Here’s what he says about:
- Is great for preventing illness.
- Is a natural antiseptic and disinfectant-particularly for the lungs.
- Helps dissolve uric acid crystals found in arteriosclerosis
- Is a powerful germicide. (It is sufficient to wear the garlic around your neck to make parasites disappear)
- Fights worms and putrefaction in the body
You can add crushed garlic to camphor oil (2 part oil to 1 part garlic) to help alleviate pain for rheumatism and arthritis. Rub the solution into your joints.
Garlic also stimulates appetite and digestion.
The down side to garlic is that you need to eat it raw as any kind of cooking destroys the healthful properties.
People who have trouble with garlic usually have very inflamed or ulcerated mucous membranes in the stomach.
How to use garlic
A great way to include it in your diet is to crush a clove (you can increase to 2-4 cloves, when better tolerated) put them in hot water and leave overnight. In the morning discard the garlic and drink the water.
Another way is to crush a clove or two with parsley and olive oil at night. In the morning you can use it as a spread at breakfast.
Carrots are one of nature’s most useful vegetables for good health. In its juice form it’s well tolerated and even babies with fragile intestines can benefit from carrot soup.
Carrots are beneficial for:
- The intestines
- Constipation from liver insufficiency as carrot juice liquefies the bile.
- Helps vitamin K absorption which aids with normal blood clotting and calcium transport. Vitamin K may reduce bone loss and decrease risk of bone fractures
How to use
If you enjoy carrot juice, drinking a cup of juice per day can really benefit you. You don’t want to drink more than a cup (250ml) a day but if you have diarrhea you can drink up to a two cups per day.
Cabbage is a valuable plant as its sulphur rich.
Sulphur is the third most abundant mineral in the body. Sulphur helps make cells, hormones, enzymes and antibodies.
Cabbage also contains iodine, potassium, nitrogen and calcium and helps re-mineralize the body.
How to use
Cabbage is very beneficial for healing the bowels. Cabbage juice has a great reputation for curing ulcers. Use a cold press juicer if possible to retain the healing properties.
Boiling cabbage removes many of it benefits.
However, steaming or raw cut (in thin slices) with a little olive oil, sea salt and lemon juice leaves most, if not all of it key nutrients intact.
I have adapted the recipe from “Healing with Whole Foods” by Paul Pitchford. Pitchford recommends using a minimum of 11-12 kg (25 pounds) of vegetables and a 9 litre (a 5 gallon container)
I use 5-6kg of vegetables and my “kraut” tastes great.
You will need
- 1 kg Carrots
- 2-3 medium white cabbage heads
- 1-2 purple cabbage heads
- 5-6 cloves of garlic (or as per taste)
- A food processor
- Large crock pot
- Small weight
- 8-9 x 1 litre glass jars for storage
What to do
Note: Use organic vegetable wherever possible. I have used normal vegetables at times also with good results.
- Clean and peel the vegetables.
- Keep some whole cabbage leaves for later use.
- Grate the carrots in the food processor.
- Slice the cabbage, in the food processor so there are plenty of fluids in the mix.
- Mix them in a large stainless steel pot or slow cooker (I use a 6.5 litre crock pot.)
- Cover the mixture with several layers of the whole cabbage leaves and place a plate on top. (I use the lid of the crock pot. I remove the handle from the lid and flip the lid upside down.)
- Add a light weight to the top plate to slightly compress the mixture.
Note: Leave about 2 cm from the top of the pot so the mixture has some space to expand as it ferments. If you fill the mixture to the brim the juices will overflow.
- Let the vegetables ferment for 5-7 days depending on the weather. The hotter it is, the less time you need.
Like all things natural you will need to experiment a bit based on your circumstances (vegetables, climate etc.)
- After 7 days throw away the whole leaves and scrape away the top of the mixture that may be mouldy.
NB: Make sure you remove all the mouldy bits as they can make you sick if you eat them.
- Store in bottles and place in the fridge.
The whole process can take 1.5 to 2 hours but it will keep for 6-8 months in the fridge.
You can add a tablespoon or two, once or twice a day to help with digestion and restoring gut health.
Play with the quantity and see how your body responds. I find when I eat too much I really crave sugary foods.