FERMENTED FOOD

FERMENTED MUSHROOMS

FERMEENTADO DE CHAMPIÑONES
Fermented foods are considered natural probiotics:
• They help fight diseases
• They improve digestion
• Strengthens the immune system

1 tray of whole small mushrooms
1 ½ tbsp unrefined salt for each liter of water previously boiled and cold
1 clean and dry glass jar with lid

For the brine, put boiled water in a glass, add the salt and dissolve well. Once dissolved and cold, add it to a jug and add water to make 1 liter. Stir until completely dissolved. Let cool.

Wash the mushrooms and put them in the jar trying to keep them under pressure so that they do not rise with the water. Now add the salted water. The mushrooms must be submerged to avoid spoilage. Fill with the brine to the brim.

Close and store in a cool, dry place without direct light. After 3 days refrigerate.

After 5 days you can taste them, if they are of your desire like you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.

FERMENTED BELL PEPPERS

The fermented food provides probiotics that improve our intestinal health.

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 ½ tbsp unrefined salt for each liter of water previously boiled and cold
1 clean and dry glass jar with lid

In a jug, prepare the brine by dissolving the salt in 1 liter of water. Stir until completely dissolved. Let cool.

Wash the peppers and dry them, remove the seeds and cut them lengthwise.

Add the peppers to the jar trying to keep them under pressure so that they do not rise with the water. Now add the salted water. The peppers must be submerged to avoid decomposition. Fill with the brine to the brim.

Close and store in a cool, dry place without direct light. After 3 days refrigerate.

After 5 days you can taste them, if they are of your desire like you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.

FERMENTED RADISHES AND BRUSSELS

Fermented foods:

• They help make food easier to digest.

• Prevent the growth of harmful microorganisms in the intestinal flora

• They are a great source of B vitamins and vitamin K2

12 radishes

12 brussels sprouts

20 gr of salt for every liter of water

2 glass jars with lid clean and dry

In a jug prepare the brine by dissolving the salt in 1 liter of water. Stir until completely dissolved. Let cool.

Cut the bottom and wash the radishes and brussels sprouts. Dry with paper towel. Now place the radishes in a glass jar and the brussels in the other jar, pressing them and leaving a free space above so that the vegetables are submerged and do not decompose. Add the brine to fill completely.

Close and store in a cool, dry place without direct light. After 3 days refrigerate.

After 5 days you can taste them, if they are of your desire like you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.

FERMENTED CARROTS AND CUCUMBER

It is a very good food to improve the immune system. It has many vitamins, especially A, B1, C. It improves the intestinal flora and is an antioxidant.

1-2 cucumbers with skin

2-3 large peeled carrots

20 gr of salt for every liter of water

2 glass jars with lid

In a jug place 1 liter of water, add the salt and stir until completely dissolved.

Cut the cucumber and carrot into slices of about the same size.

The glass jars must be clean and dry. Now add the cucumbers to one jar and carrots to second jar. Pour the preparation of water and salt and press them to be submerged. It is very important that the slices must be completely covered to avoid decomposition (you can add a weight to keep vegetables under the brine).

Cover with lids, don't tight them (this is for first 2 weeks) and refrigerate. After 2 weeks you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.

SAUERKRAUT

1 white cabbage
1 tablespoon salt per kilo of cabbage.
water, if necessary

Cut the cabbage into four parts, then chop into thin strips and put it in a large bowl.
Add salt little by little and massage to release liquid.
When it is soft put it in a clean dry glass jar (that has a lid) Go squeezing the cabbage tightly as you add it to the jar, with all the liquid.
Cabbage should be submerged in water, if not, you must prepare a solution of water and salt and add it to the jar. Put a weight on it. It is important that cabbage is not exposed outside the liquid. Cover it with a paper towel and adjust with an elastic.
Let it sit at room temperature in your kitchen for at least 2 weeks until desired flavor and texture are achieved, to increase its probiotic effect. Once the sauerkraut is finished, put a tight lid on the jar and move to the refrigerator. The sauerkraut's flavor will continue to develop as it ages.
Eat it with meats, salads or sandwiches.

Benefits:

It helps improve digestive disorders, inflamed bowel or diarrhea and constipation.

Probiotic effect: During the fermentation process of cabbage, bacteria multiply and that favors the probiotic effect, being a benefit for the bacterial flora.

Rich in vitamins A, B1, B2 and C.

Mineral intake: rich in magnesium, phosphorus, iron and calcium