“How Cam’st Thou In This Pickle?”
Fermentation has allowed people, down through the ages, to preserve nutrient-dense foods; safely, without electricity, and with very little time and effort involved.
There are more bacteria in the gastrointestinal tract than there are human cells in the body.
It is vital that your gastrointestinal system is in optimal health as it is the beginning of our natural defense system.
The good bacteria are imperative, as they aid in many of
the body’s functions; such as the vitamin and mineral absorbency, hormone regulation, digestion, vitamin production, immune response, elimination of toxins,
and one's mental health.
Dysbiosis is when the bad bacteria take over and dominate the intestinal tract, debilitating the good bacteria.
The consequences cause the smooth mucosal layer of the intestines to become damaged and permeable.
"Candida Albicans" the "Missing Diagnosis" is a yeast infestation that begins in the digestion system.
It mutates into an aggressive fungus, that multiplies rapidly, attaching itself to the intestinal wall, penetrating it, allowing food proteins and toxins to enter into the blood stream,
thus, giving it free reign to invade other tissues and organs.
* Leaky Gut Syndrome & Irritable/Inflammatory bowel disease*
Fungus encased organs have been found in autopsies.
Parasites go hand in hand with Candidiasis and spread throughout the body as well.
For many, Candida is the primary cause of Chronic Fatigue and Immune Deficiency Syndrome.
Candida depletes the body of vital nutrients and enzymes and poisons the tissues with its toxins.
Without proper nutrition, the body cannot heal or regenerate the tissues. The aging process accelerates as the energy levels are compromised.
It contributes directly and indirectly to many serious illnesses and diseases.
*A large portion of the population is not able to properly digest and absorb the foods they eat.
*Many childhood infections and illnesses, such as colds and digestive issues, are caused by Candida.
*Moods/Dispositions/Behaviors are greatly affected,
with emotional and mental imbalances being common occurrences with Candida.
One's nervous system can become deranged due to the specific neurotoxins - formaldehyde and acetlyaldehyde - that are the by-products from the Candida metabolism.
*Sugar is Candida's favorite food*
Contributing factors for developing Candidiasis:
Prescription drugs (destroys good bacteria)
Steroids
Birth control pills
Vaccinations
Chemicals such as, pesticides in food & toxic metals
MSG
Aspartame
Excessive alcohol consumption
Diets with sugar, white flour products - high refined carbohydrates/processed/fried foods.
Optimal health exists in an "alkaline body."
Candidiasis, as well as, cancer and viruses thrive in an acidic environment.
A proper balanced ph level = the proper alkaline level
The ph scale is 0 - 14, with 7 being neutral.
Below 7 is acidic and above is alkaline.
Note: A box of duel pH test strips are easy to use to check yourself
Daily consumption of probiotics (friendly,good bacteria) can keep this ph level in check and keep the Candida from taking over.
And of course, eliminating poor diet choices, especially sugar and refined/processed/fried foods.
This is where fermentation comes in.....
"Lacto" comes from the name lactobacilli - a family of friendly bacteria (probiotics) that transform sugars into a beneficial form of lactic acid,
creating the acidic environment required to preserve foods.
The process of lacto-fermentation takes place in an anaerobic environment - meaning without oxygen.
The combination of salt and lack of oxygen inhibits bad bacteria and allows the beneficial bacteria to develop and flourish.
The fermentation increases the nutrients and live enzymes, providing easier digestibility, as well as, digesting other foods in the digestive tract.
"Live foods" develop a tangy flavor that becomes more pronounced the longer the fermentation period. Such as sauerkraut, pickles, and sourdough bread.
When the completed fermentation product is placed into a cooler storage area, the fermentation will slow down, but not stop completely.
According to Fred Breidt a microbiologist with the USDA –
"It's almost bulletproof" "Things can go wrong, but it's rare"
"Properly fermented vegetables are actually safer than raw vegetables,
thanks to the ability of lactic acid, that hunts down and kills any harmful bacteria that might be present."
The traditional culture of making sauerkraut in Germany has always been an important way to stay healthy during the winter, due to the nutritional benefits of the probiotics and the high amounts of Vitamin C.
Captain Cook's crew ate a daily ration of sauerkraut as a way to get enough Vitamin C to prevent scurvy - " the plague of the sea."
When General Lee took possession of Chambersburg on his way to Gettysburg, we happened to be a member of the Committee representing the town. Among the first things he demanded for his army was twenty-five barrels of Saur-Kraut.
— Editor, The Guardian (1869)
Due to modern industrialization, traditional techniques of making fermented foods are no longer used in many developed countries.
With refrigeration and canning being the dominant preserving methods.
The same problem exists with the modern bread -
it's a quickie yeast bread with all the nutrition milled
out of it.
What is left is what I call "colon clogging."
Note: Canning is basically "cooking the food to death."
I only recommend it for a household to have as a "fall back" in case the electricity goes out due to a situation, such as a major winter storm. It's definitely not something to be eating on a regular daily basis in life.
There's very little nutrition, due to the nutrients and enzymes being killed off from the high heat - cooked sauerkraut is not helpful.
The flavors and textures are greatly altered and undesirable,
compared to fresh/ frozen/ fermented.
Another HUGE detrimental addition is using distilled vinegar
and sugar. These two wreck havoc and destruction to a person's immune system.
A sweetener is rarely needed and only organic apple cider vinegar should be used when necessary.
Once you remove sugar from your diet, you will in time realize that you won't feel the need to have so much "sweet" in your food.
*Sugar is degenerative and literally - addictive - it makes you want more and more....*
There are a few food items that I feel are fine with canning -
meats and tomato products.
Fermented foods can be stored for up to three months or longer, without losing their quality and flavor.
A pH level of 4.6 or lower - indicates it is acidic enough to
be safe.
Note: The acidity in the fermentation DOES NOT create an acidic
environment in the body. It's a special chemistry - many “acidic” foods have an alkalinizing effect through your body’s metabolism.
Lemons and vinegar are another example that do this.
The stronger the cellular wall of the vegetable the longer they will hold up through fermentation and cold storage.
Cabbage that has a very tough cell wall will last over 6 months in cold storage. Pickles or cucumbers have a soft cell wall and will only last 2 to 3 months in cold storage.
It's not a difficult step to make into the fermenting world.
Making sauerkraut and pickles are an easy and basic way to begin.
Make sure everything is clean and the vegetables are fresh.
You can buy fermentation supplies such as crocks or air locks, etc.,
or you can just use a simple mason jar with a weight and lid.
Grating/Shredding the cabbage head and any accompanying vegetables, such as beets or carrots, allows the lactic acid to permeate their fibers and bring about the fermentation process.
--I like to finely grate mine in the food processor--
As you become more familiar and comfortable with this, then you can be more creative with your choice of vegetable combinations and herbal flavors.
When it comes to cucumbers, grating won't be necessary as they are primarily about 90 percent water, which makes it easier for the lactic acid to penetrate them.
--Most are wanting pickles, so spears or rounds are preferred--
Salt is an essential ingredient and as with all the ingredients, needs to be measured with a tested recipe.
A salt water or brine solution is needed for basic lacto-fermentation.
--Some claim only certain salts can be used, but I have used Himalayan salt with success and have had no problems--
The amount will vary depending on the foods being used.
Sauerkraut will use less than other food items.
Salt with iodine added shouldn’t be used since iodine can inhibit fermentation.
--I don't recommend consuming salt with iodine at all - read my
A 1% - 2% salt solution by volume of the fermented product will keep well for at least 4 - 9 months, in a refrigerator.
A 2% salt solution will keep well in a cool dark area, like a
root cellar for about 3 months.
Temperatures do need to be considered as the higher the temp is, the faster the ferment. And if too low, the ferment might not occur.
According to USDA:
70-75 degrees F - kraut will be fully fermented in about three to four weeks
60-65 degrees F - fermentation may take five to six weeks.
Lower than 60 degrees F - kraut may not ferment
Above 75 degrees F - kraut may become soft
You do not need a "starter" as some companies state -
who usually are selling those "starters."
You can add some whey, if you are feeling like you need
a "surety" to achieve a good fermentation.
Whey is the liquid found in a plain yogurt or sour cream
products with live active cultures.
Sauerkraut basic process (although you will need to follow
a set recipe):
1. Prepare vegetables and any accompanying herbs, etc.
-- Keep a large cabbage leaf set aside for covering--
2. Usually just adding salt to the shredded/grated cabbage in
a large bowl, mashing it (together with the salt), and letting it sit for about 10 minutes, is sufficient in producing it's own juices - all that is needed to cover the cabbage in the jar.
--The fresher the cabbage makes a difference.
But in case this doesn't happen, then making a brine solution of
1 tbsp. salt to 1 cup water will be needed to pour over the vegetables--
-- If using vegetables that are not grated, such as in
Beet Kavass (chunks) - just add the brine solution --
3. Place vegetables and juice into a clean jar - pack tightly,
by pushing down, getting rid of air bubbles, leaving 1 inch space at top.
--Use the right size jar for the amount of kraut, as you do not
want any more space other than the 1 inch at the top.--
Wipe off the rim and outside of jar when done.
--Have a smaller jar or weight that can fit into the larger jar--
4. Place the cabbage leaf over the top of the vegetables and
then put the smaller jar or weight on top of this and push
down to release any remaining air bubbles.
-- The vegetables need to be covered in the juices or brine solution
as any that are exposed can become contaminated with harmful bacteria /mold/ microbes --
5. Place lid on top.
6. Once a day remove lid and push down on the weight to
release gases. Place lid back on.
7. Ferment for at least 7 days, but should go to 14 days to get
the maximum amount of beneficial bacteria.
Pickles are a similar process - cut into spears or rounds and add the desired herbs, etc. Pour in brine, making sure pickles are submerged.
Let sit on counter for 3 - 10 days. Checking for the bubbles of the fermentation.
-- Raw, unfiltered apple cider vinegar is a fermented food - producing an acetic acid fermentation. This also has beneficial probiotics.
I prefer to use an apple cider vinegar solution to make pickles and place it in the refrigerator for 4-6 days. Much better flavor-- *See my recipe for "Raw" Zucchini Pickles*
I have also added just a little apple cider vinegar into sauerkraut and have had great results with great flavor. It just depends on what
you want to achieve, but there are probiotics with or without the
apple cider vinegar - just different kinds.
Beet Kavass - another incredible probiotic
A fermented beet drink that is a great blood and liver detoxifier, aids digestion and elimination processes.
As I wrote in the Food Talk article concerning Beets:
high in betacyanin which can dramatically increase the oxygen-carrying ability of the blood - which increases energy levels.
Russians love to drink Rye Kavass.
Tolstoy describes how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic.
Because kvass protects against infectious disease, there was no worry about sharing the glass.
-- Kavass has a slightly different method for the fermentation. Some use whey or some juice from another lacto fermented product, like sauerkraut or pickles. Some just use a salt brine solution.
After adding all the ingredients, the jar is covered with cheesecloth and left on the counter for 2 -3 days until it's fizzy - this
depends on the room temperature.
Then a lid is put on and the jar is put into the refrigerator.
Drink 4 - 8 oz. each morning. When all the liquid is consumed,
then use the same beets again and refill with more brine.
Drink this all and then start anew with fresh beets for the next batch.
Note: if the temperature is too high (above 80 F ), then mold can be a problem with this.
Note: Friendly bacteria (probiotics) need to be incorporated gradually into the diet with a smaller portion for a while - about a teaspoon with a meal, allowing the population to build up, adding
a larger spoonful in time.
Tip: A Dark Field Microscopy/Blood Analysis can show Candida and parasites in the blood.
Warning: Candida can return (and.... more in likely will) if the proper ph level is not maintained with daily consumption of probiotics (friendly good bacteria).
I don't advocate consuming Kefir or Kombucha as these are
coming from fungus. You should never consume any fungus.
I hope this was beneficial to you. My goal is to help provide
the information that you need to make wise lifestyle choices.
Ramona