Ginger and Cabbage Ferment

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Ginger and cabbage ferment

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QUICK RHUBARB KIMCHI 🧡📌 4 stalks rhubarb, sliced 1 carrot, grated 1 Chinese leaf cabbage, roughly cut (we like long pieces) 2 spring onions, sliced 1/2 tsp ginger, grated 2 garlic cloves, minced Sea salt 1 Tbsp Gochujang paste 1. Start by adding all your fruit and veg to a bowl 2. Take the weight of this veg and multiply it by 0.02% to find out it’s 2% salt solution! Add this in salt and begin to massage your veg til it releases liquid. 3. Add your Gochujang paste and continue to ma...

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Fermentation February - Boost Your Gut Health with Homemade Sauerkraut! 🥬✨ Fermenting your own sauerkraut is so simple, and it’s a delicious way to add natural probiotics to your diet! Here’s how I made mine: 🧂 Ingredients: ✔️ 1 head of cabbage ✔️ 2% salt (about 2 tbsp per 1kg of cabbage) Recipe by @healeyhomestead

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Credit: @revolveprimalhealth Homemade Probiotic Rich Kimchi Healthy Snacks | Weight Loss Meals | Gut Health Save this video so you can make your own gut healthy ferment! Kimchi - a traditional Korean side dish - is one of my favorite ferments (and foods) of all time. It's sour, salty, and packed with beneficial bacteria from the fermentation process. If you have gut problems, adding in fermented foods can be a great way to support a healthy gut microbiome. This can improve so many things from digestive issues to acne to hormonal problems. Healing you gut is key and using food is a great way to do that! for this simplified recipe you need: • * 2 heads Napa cabbage, roughly chopped • * ½ cup sea salt (I use @redmondrealsalt ) • * 2 cups water • * ½ yellow onion, roughly chopped

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🗒 Ingredients: - 1/2 small red cabbage (leave aside one cabbage leaf) - 1/2 tablespoon fine grind salt 🧰 Tools: - Masontops Complete Fermentation Kit - Mason Jar 500 ml (with screw band) 👉 Instructions: Thinly shred your cabbage. Then put in in a large bowl and sprinkle the salt. With your hands or a large spoon, toss the cabbage well to incorporate the salt evenly. Then squeeze and massage the cabbage a bit to work it in. Next, use the Pickle Packer to pound the cabbage and begin breaking down the cell walls to release the juice. Pound it down flat, then toss it all together and pound it again. Continue pounding and mixing until the cabbage is wilted and juicy. This can take several minutes. When the cabbage is thoroughly

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Cabbage Kimchi fermented in Mason jars for a fresher and brighter taste. Better monitoring of the fermentation process with less guess work. | RotiNRice.com #cabbagekimchi #napacabbagekimchi Cabbage Kimchi, Homemade Kimchi In Storage Bags, Green Cabbage Kimchi, Easy Cabbage Kimchi, Classic Kimchi In Jars, Ferment Cabbage Kimchi Recipe, Fab Ferments Kimchi Recipe, Fermentation Time For Kimchi, Lacto Fermented Kimchi

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