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Up until this time, the only sauerkraut I had ever seen came from a metal can and the slimy sight and rank smell of it was enough to make me gag. After staring at the jar of fresh kraut in the fridge for about a week, I finally put my big girl panties on and decided to give it a shot.
Turns out fermented foods are chock full of the beneficial bacteria our bodies need to thrive. When I felt I had sufficient knowledge about the process of making sauerkraut, it was time to try it out. I chopped cabbage (which took FOR-ever), salted it, massaged it (and strained muscles I didn’t even know I had!), placed it in a half gallon canning jar, weighed it down as best I could, covered the jar and waited for the magic to happen. I struggled to find a way to keep the kraut properly submerged and I ended up with a stinking, slimy mess.
Attempt #2 was a success, but I ended up with a half gallon of kraut, only to realize the rest of the family would not touch the stuff. After wasting so much time, effort and food, I was beginning to become discouraged and I gave home fermenting a rest for the remainder of the year.
Then this spring, as grilling season approached and I was mourning the thought of a summer with no fresh kraut for my burgers and brats, I decided to give DIY fermenting another go. Reading recipes for big batches of kraut and pickles had left me feeling nervous and overwhelmed. Making small batches was the perfect solution for me – it allowed me to try out recipes and learn the fermenting techniques with minimal time, effort and money. As I thought back on my fermenting failures of the past, it seemed to me that failing to find the perfect fermenting container and equipment was my real issue. My friends used the Mason jar method and highly recommended it to me, but I had great difficultly figuring out an effective way to keep the food completely submerged. This past spring, The Pickle Pipe by Masontops kept popping up on my Facebook news feed, which promised to make fermenting foods virtually fool proof.
Use Real Salt or sea salt for best results (iodized salt or salt with any anti-caking agents are not recommended). Vegetables that are left in larger pieces (chopped or whole) will typically take longer to ferment than vegetables that are sliced or grated. Using these rough guidelines, I felt ready to start working on my own fermented kitchen creations.
Note from Katie: My dear friend Wardee teaches fermentation to thousands, and she has a Fermentation Formulas Cheat Sheet that she gives away totally free!
Come to think of it, Lori will probably be upset with me that I didn’t send this her way when she started this project…oops!
Armed with my ingredients (a medium sized cabbage and some kosher salt), fermenting equipment (wide mouth canning jars, rings, wooden packing tool and fermenting tops) and a mandolin slicer, I rolled up my sleeves, took a deep breath and prepared myself for the hard work of making sauerkraut.
I massaged and kneaded the cabbage for about 2-3 minutes, until there was a good amount of brine in the bowl.
After that, I set the Pickle Pebble on top of the cabbage (the Pickle Pebbles work perfectly in a wide mouth pint or pint-and-a half jar), put the Pickle Pipe on top with a canning ring and I was DONE! I had a little cabbage left over, so I filled a wide mouth pint jar with the remaining kraut, packed it down, set a Pickle Pebble on it, poured water in the airlock and screwed on the Fermentation Creation airlock top. True confession – I was so giddy about how EASY it was to make the sauerkraut that I scoured my fridge and garden, looking for anything else I could ferment right then and there!
Using the basic guidelines from Culture for Health of 1-3 tablespoons of salt per quart of brine, I dived into the wonderful world of fermented vegetables. After a quick trip out to my garden, I found cucumbers, carrots, radishes, garlic and dill to use in my ferments. Every day, I checked my ferments for scum (which, to be honest, I never really saw) and to taste the vegetables. In the spirit of true disclosure, I did have one fermenting fail when I was trying my Small Batch Fermenting experiment. I’m not sure if that caused the failure or if it was the fact that I left it unattended for 2-3 days during a stretch of hot weather while we were on a short vacation, but by the time we got back, the radishes had been fermenting for 5 days and there was bright green mold floating in the brine. As for my other fermented vegetables, I found I liked the flavor and texture of the sauerkraut at about 12 days, and the carrots and cucumbers were perfect at 7 days.

As my vegetable garden is coming into full bloom, I’m chomping at the bit to make more fermented veggies. Small Batch Fermenting with the proper equipment has filled me with so much confidence and enthusiasm.
Facebook0 Twitter5 Google+2 Pinterest461468 Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price. This entry was posted in aging, Food and Nutrition, Health and Fitness, Things you should know and tagged constipation, healthy poop, poop and what it should look like, ways to prevent constipation, what your poop says about you by Denise. Inspired me to complete the “Fecal Occult Blood Test” package ( Colon Cancer Check ) that had been sitting on my desk for three months!!!! In our column Intuitive Eating with Kale & Caramel, blogger Lily Diamond presents recipes meant to balance the body and inspire the senses. Dense root veggies provide a high dose of minerals and antioxidants, yogurt offers a cooling source of probiotics and protein, and toasted hazelnuts provide a depth of flavor and crunch. Use a spice grinder or mortar and pestle to grind the coriander and fennel seeds to a coarse consistency—mostly powder, with some texture of the seed remaining.
Place all sliced veggies on parchment paper in a single layer, mixing to distribute evenly.
While they roast, mix yogurt, orange and lemon juice, minced fennel, fennel frond, sprinkle of sea salt, and a drizzle of olive oil in a small bowl. Distribute roasted veggies to individual bowls, and top with citrus fennel yogurt and roasted hazelnuts. THE SURGEON SAYSClive Spence-Jones, consultant obstetrician and gynaecologist at The London Clinic and the Whittington Hospital in North London, says: a€?Myomectomy is a big operation, and youa€™ll need four weeks off work. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful.
I reluctantly agreed and placed it in my fridge until I could work up the courage to open the jar. I tentatively took a tiny bite, standing next to my sink, fully expecting to spit it out… and instead, fell in love.
When it was gone, I looked at the jar in despair and I decided I needed to learn how to make my own fermented foods! Ha!), which sounds gross, but actually fermented foods (like sauerkraut, yogurt, kefir, kimchi, pickles etc.) are really, REALLY good for your health. This time, however, I decided to scale back the whole operation, since the rest of my family is not so excited about my fermented kitchen experiments! Instead of following recipes that called for several head of cabbage or pounds upon pounds of cucumbers, I realized I could make small amounts just for me. Losing one small mason jar of food is easier to swallow than having to throw out gallons of an experiment gone bad! I was intrigued and mentioned to Katie that I would love to try it out and see if it helped me overcome my fermenting issues. As a former art student and teacher, I cling firmly to the concept that form and function must go together. My only complaint about the Fermentation Creation set is that it does not come with weights to submerge the food, so you are left to figure that out on your own.
In the past, when ever I have had questions about yogurt or milk kefir, I went over to the Cultures for Health website, which is full of great information, tutorials, recipes and just about everything related to cultured and fermented foods. I loved how basic, flexible and forgiving the recipes on Cultures for Health were – the variations were endless! I simply cut enough vegetables to fit in the container and mixed up a batch of brine, stirring until the salt dissolved in the water (1-3 tbsp of salt for each quart of water). I had run out of Pickle Pipes and Pickle Pebbles by the time I got around to radishes (I started them a few days after the cabbage, cukes and carrots), so I used a coffee filter to cover the jar and a small mason jar filled with water to weigh down the vegetables. I’m guessing this time frame varies greatly depending on room temperature, freshness of the produce, and personal preference, so it really IS important to sample the ferments every day or so.
While most people looked scared to try them and politely declined, my adventurous nieces stepped forward.
I go too fast, and the healthy habits that comprise my fundamental self-care start to fall away.

This is the perfect bowl to whip up for a cozy night in, or as a side dish for a larger meal.
Drizzle with olive oil, and sprinkle with ground coriander and fennel seeds, ground cumin, sea salt, and black pepper. Tell us about your dietary needs and lifestyle for the chance to receive a personalized recipe idea developed by a professional chef.
Myomectomy is a surgical procedure to remove them from the wall of the uterus, carried out under general anaesthetic.Many women do not have symptoms but others have heavy, painful periods, stomach and lower back pain,A  a frequent need to urinate, constipation and pain during sex. After a week, start gettingA  out and about gently, using paracetamol and anti-inflammatories with occasional opiates near the end of the day. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. Around Town: Here's something to cheer about: Redblacks cheerleaders release swimsuit calendarGive me a C! As careful as I was, inevitably a few radishes slices would bob up and slip between the two jars. My 9 year old niece loved the carrots, and my 3 year old niece and I had to fight over the cucumbers!
I would recommend either one of them, but will admit I have soft spot for the beauty and simplicity of the Pickle Pipe. Koreans believe that kimchi can soothe an upset stomach, help you lose weight, cure a hangover, keep you from aging and much more.
Depending on their size and position, several small incisions may be made in the abdomen in keyhole surgery,A  or a single larger incision in open myomectomy. It may be a question of dosage or the study period may have been too short," said Tremblay, who is also the Canada Research Chair in Environment and Energy Balance. It seems silly that a fermenting set could be both these things… but it’s true!
Kimchi is becoming readily available in many restaurants and health food stores due to the popularity and health benefits of fermented foods. This hearty bowl of root vegetables, in hues of gold and crimson and purple, topped with a citrus and fennel infused yogurt sauce and toasted hazelnuts, is a perfect solution. Roast for 30-35 minutes, rotating pan and turning over veggies with a spatula halfway through.
For women in the probiotics group, though, weight loss continued even after the study period, for a total of 5.2 kg, or twice what the non-probiotics group lost. In addition to being a delicious accompaniment to your next meal, kimchi may be your ticket to good health.Baechu Kimchi (Nappa Kimchi)1. A Rich Source of ProbioticsOne gram of well fermented kimchi contains 4 times the amount of probiotic bacteria found in yogurt.
Digestive HealthThe vast amounts of probiotics in kimchi promote healthy digestion and regularity, improve the amount of nutrients absorbed from food and contributes to the overall health of your digestive system.Chong-gak Kimchi (Ponytail Radish Kimchi)3. The fiber content present in kimchi keeps your body full and hunger satisfied for long periods, preventing you from frequent and over eating. Helps Lower Cholesterol In addition to the high levels of fiber that aid in reducing cholesterol, kimchi contains a large amount of garlic. Garlic is a good source of selenium and allicin, which actively help reduce plaque in arteries thus preventing diseases such as high blood pressure and stroke.Baek Kimchi (White Non-spicy Kimchi)5. Kimchi is high in B vitamins ,vitamin A and C as well as enzymes that are beneficial to your digestion process,vision and blood flow.Oi Kimchi (Cucumber Kimchi)7. Regular consumption of kimchi helps maintain better glucose tolerance and lower levels of fasting glucose.10. The ingredients in kimchi (cabbage,garlic,ginger, onions,hot peppers) contain healthful flavonoids, which are known to inhibit the growth of cancer cells.There you have it, ten awesome reasons why you should eat kimchi daily.

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