Fermented foods, such as raw sauerkraut, are a source of vitamins and probiotics. They also increase enzyme production digestive , promote digestion, stimulate our intestinal flora as well as our immunity.
Probiotics make it possible to reinforce it by bringing help to our good bacteria. The good health of the microbiome is very dear to Tomorrow® .
HEALTH BENEFITS OF PROBIOTICS
PROBIOTICS INCREASE THE DIVERSITY OF OUR BACTERIAL STRAINS
The advantage of “external” probiotics coming from food or food supplements is that they will also develop the diversity of bacterial strains that make us up.
However, the richness of a microbiome also lies in the richness of the diversity of its population! By consuming small amounts of fermented foods or dietary supplements every day, we will help our gut microbiota maintain the proper proportion of good bacteria that will defend us when bad bacteria tries to colonize our organs.
REGULARITY IN TAKING PROBIOTICS MORE THAN QUANTITY
What matters is regularity. Probiotics work best if consumed frequently and in small amounts. No excess therefore, regularity rather than quantity!
At Demain® , you will find probiotics in our food supplements Go For Protection and Go For Detox .
Directions for use : take 1 capsule in the morning with a large glass of water, 15 minutes before consuming a hot drink.
OUR FERMENTED CABBAGE (OR RAW SAUERKRAUT) RECIPE
WHAT CHARACTERISTICS FOR RAW SAUERKRAUT
Far from distorting the vitamin and nutrient intake of food, fermentation maximizes their intake!
200g of sauerkraut would thus meet 50% of our daily vitC needs!
When we know that the skin gets 80% of its nutrient and vitamin needs from food, we understand the importance of a good diet to preserve healthy skin!
Raw sauerkraut is from the same family as kimchi Korean, and a string of fermented cabbages in the Far East. It's the seasoning that changes, that's all.
The principle is the same ; cabbage is fermented in a mixture of herbs, spices and salt, after having been finely cut and enclosed in a jar or jar for 3 weeks.
Then you can use it at your convenience, raw in a salad (to conserve 100% of its profits) Or cooked with fish!
Preparation : 10 minutes.
Rest : 1 hour.
fermentation: 2 to 3 weeks.
An organic white cabbage.
1 tablespoon of cumin seeds.
1 tablespoon of juniper berries.
10 g fleur de sel: salt without additives, ideally fleur de sel.
The fine salt would contain anti-caking agents which could prove to be bitter during fermentation, as well as fluorine which would prevent the fermentation from setting.
1. Remove the first leaves from the cabbage. Keep two nice clean sheets to cover the sauerkraut in the jars.
2. Slice the cabbage into thin strips. (not to grate it)
3. Mix the cabbage, seeds, berries and salt in a salad bowl. Leave to marinate for 1 hour, covering with a tea towel.
4. Clean two large airtight jars: simply wash them in soapy water, rinse them well and dry them.
5. Once the cabbage has drained, work it with clean hands: squeeze it in the bowl to release the juice. Then gradually pack it into the jars, making sure to squeeze out all the air. Ideally, help yourself with a pestle. The juice will gradually rise from the cabbage, and that's what we're looking for.
6. When the 2 jars are 3/4 full, distribute the juice that remains at the bottom of the salad bowl in the jars and cover it with the clean cabbage leaf that we kept above. Squeeze the leaf a little so that the liquid floats on it. Close the jars tightly.
7. Place everything in a dry place, away from light, heat
8. Leave to ferment for 15 to 21 days.
9. AT the opening, there is a beautiful " pshiit" escaping air (the bacteria developed well, they breathed the air from the jar and released gas carbon dioxide ) .
10. It's ready !
NB : sauerkraut can be kept for 10 days in the refrigerator.
Thanks to the site seasonal baskets for his recipe!
If you find that this recipe is too long, know that raw sauerkraut is available commercially. Be careful to choose it organic!