Since I had my gallbladder removed earlier this year and was also diagnosed with liver issues, I’ve been utterly committed to better care of my digestive system.
I’ve learned that the liver “is the largest internal organ in the human body and weighs up to 2kg. It performs several critical functions including fighting infection, neutralising toxins, controlling blood sugar, and manufacturing proteins and hormones. About 1.4 litres of blood pump through the liver per minute” (http://www.liver.ca/liver-health/liver-facts.aspx)
So I now drink a lemon water first thing in the morning and my meals consist of a lot more raw food, nuts and yoghurt.
I’d also like to make fermented vegetables are regular part of my diet because of their probiotic value.
So this week I took the plunge and bought a cabbage.
I cut the cabbage, massaged it with salt and let it rest for a few hours. Then I added some yoghurt whey, squashed the mix into a jar and pushed it down with a granite pestle until the liquid covered the vegetable.
It’s been fermenting for 4 days now. I open the jar every morning to let any accumulating gas out, then push the cabbage down again. Yesterday the contents were bubbling away happily which caused me to panic-type into google: “I have bubbles in my sauerkraut”! Apparently these little air pockets are an indication of an alive and healthy fermentation.
When I opened the jar this morning, Stu said something about the smell being “a bit rich but not revolting”.
Tomorrow I’ll “test” it on his tastebuds…