Tuesday, August 29, 2017

How to preserve a little bit of summer in your kitchen!



Picking season is here.

Summer’s bounty will soon become soggy unless you eat it all quickly or turn it to pickle. How you eat them is up to you and I will offer you some advice on pickling.

There are 2 kind of pickles: fermented pickles and vinegar brined pickles. Both are good, but I think fermented pickles are better for your gut and digestion. There is something magic about leaving the beneficial "lactobacillus", do the pickling.
Lactobacillus consume the sugars found in vegetables and fruits (technically cukes are fruits) and converts them into lactic acid which  kills bacterias, virus, fungus and parasites. In addition, fermented foods-provide probiotic for your gut.
You can ferment any vegetable. My favorite is a good pickled cucumber.

Ingredients 

  • 4-5 pickling cucumbers 
  • 11/2 Tbsp sea salt
  • 2 cloves garlic
  • 1tsp mustard seeds
  • 1 fresh chili pepper 🌶 cut in half
  • 3 oak leaves 
Wash cukes and slice into 1/4.
Peel garlic.
Poor water into 1/4 glass jar 3/4 full.
Add salt and mix to dissolve, then add garlic, spices and oak leaves
Place cucumbers in vertically.
Make sure veggies are covered completely in the brine.
Cover with a cloth or loosely fitted lid and set out on your counter
After a week taste you pickles. The longer it goes the more sour the taste.
Then refrigerate, they will last for a month.

If you’re seriously interested in getting healthy, restoring your digestion and boosting your energy then check out my new comprehensive program "10-Day Cleanse  for busy Women" Health details here,  http://adventureinwellbeing.com where you will get a ton of delicious satisfying recipes that you can enjoy without guilt, and that will help rebuild your intestine.

Or join me on my Facebook page https://www.facebook.com/AdventureInWellBeing8 where I’ll be sharing more information, tips and recipes to help you live a happier, healthier life.


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