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Want to learn my fermentation methods? Comment SYSTEM 👇 If your gut is wrecked from processed food, probiotics in a pill won't save you. This might. It's cabbage, carrots, cranberries, caraway, and salt. Then you wait. The difference between this and a probiotic supplement

30,734 просмотров • 2 месяцев назад •via X (Twitter)

Комментарии: 33

Фото профиля The Mad Stork
The Mad Stork2 месяцев назад

@grok — what is the white dust he hits the cabbage with at the start

Фото профиля Jan
Jan1 месяц назад

System

Фото профиля David Breault
David Breault2 месяцев назад

If you want to fix your gut eat fatty meat. Humans are not made to eat vegetation which is why our large intestines are minuscule compared to every other ape. BTW, all that vegetation shown never existed in human evolution before 10,000 years ago.

Фото профиля Thomas M. Knight
Thomas M. Knight2 месяцев назад

System

Фото профиля Lauren Spina
Lauren Spina2 месяцев назад

Where to purchase that jar with the lid? Please

Фото профиля Carolyn Goddard
Carolyn Goddard1 месяц назад

System

Фото профиля WarpedWisdom
WarpedWisdom1 месяц назад

System

Фото профиля Birdseye
Birdseye2 месяцев назад

System

Фото профиля aw56
aw562 месяцев назад

System

Фото профиля Holly Campbell
Holly Campbell2 месяцев назад

So the caraway and the cranberries have me stumped I’ve never put them in my sauerkraut. What are the benefits and how does it change the flavour?

Фото профиля Victor Guess
Victor Guess2 месяцев назад

System

Фото профиля PuseyCircus
PuseyCircus2 месяцев назад

System

Фото профиля Angela Wheeler
Angela Wheeler2 месяцев назад

System

Фото профиля 1985Mermaid
1985Mermaid2 месяцев назад

System (ty)

Фото профиля Joanne
Joanne2 месяцев назад

System

Фото профиля Catherine
Catherine2 месяцев назад

System

Фото профиля SoFarm.Food
SoFarm.Food2 месяцев назад

Yum and SYSTEM

Фото профиля @EmployAGI
@EmployAGI1 месяц назад

Why dont people wear clear gloves

Фото профиля Jane M Schatzberg
Jane M Schatzberg2 месяцев назад

SYSTEM

Фото профиля GEE GEE
GEE GEE1 месяц назад

SYSTEM

Фото профиля Elizabeth
Elizabeth1 месяц назад

System

Фото профиля Junipersky
Junipersky2 месяцев назад

System

Фото профиля Catchy Merch
Catchy Merch2 месяцев назад

System

Фото профиля JJB
JJB1 месяц назад

System

Фото профиля tangentialjoy
tangentialjoy1 месяц назад

SYSTEM

Фото профиля Tamora Ragany
Tamora Ragany2 месяцев назад

System

Фото профиля Tony Buerk
Tony Buerk1 месяц назад

system. thx

Фото профиля Coco Martinez
Coco Martinez2 месяцев назад

SYSTEM

Фото профиля Jdchilidog
Jdchilidog1 месяц назад

System

Фото профиля Lonna CC
Lonna CC1 месяц назад

System

Фото профиля Elo
Elo2 месяцев назад

System

Фото профиля JB_Knyte
JB_Knyte2 месяцев назад

System

Фото профиля Grandchampion
Grandchampion2 месяцев назад

System

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This isn’t just sauerkraut. It’s fermented support for gut-driven inflammation. Inflammation doesn’t only show up in the joints, skin, or immune system. 👉 It can often begin in the gut. Around 70% of the immune system is housed there, which means gut balance plays a key role in how inflammation is regulated throughout the body. That’s where fermented foods like Golden Sauerkraut come in 🌿 They help feed beneficial bacteria, support gut diversity, and encourage a more balanced inflammatory response. ⚠️ Important note: (This ISN’T a One Fits All) Fermented foods aren’t suitable for everyone. If your gut is sensitive, sauerkraut can aggravate symptoms. Always start very slowly (even a quarter–half teaspoon) and listen to your body. 🌿 Golden Sauerkraut (Save This Recipe) Ingredients 2 small heads green cabbage 2 fresh turmeric roots, grated (wear gloves, Turmeric stains) 2–3 tbsp sea salt Method 1️⃣ Finely chop cabbage and grate turmeric 2️⃣ Add salt and massage for 10 minutes until juices release 3️⃣ Pack tightly into a clean fermentation jar 4️⃣ If needed, add brine (1 cup filtered water + 1 tbsp sea salt) to fully submerge 5️⃣ Leave about 1 inch at the top for expansion 6️⃣ Keep cabbage submerged using a weight or a whole cabbage leaf Fermentation takes time — and so does gut healing. 7️⃣ Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 8️⃣ Ferment: Store the container in a cool, dark place (ideally around 65–72°F or 18–22°C) for 1 to 4 weeks. 9️⃣ Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 🔟 Taste & Store Start tasting after 7 days. Once it reaches your desired tang, refrigerate to slow fermentation. The longer it ferments, the tangier it becomes.

Barbara Oneill

63,911 просмотров • 9 месяцев назад

Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination.

Barbara Oneill

268,613 просмотров • 2 лет назад