Fermented foods create probiotics which are healthy bacteria that repair the gut. When we promote good bacteria, we can reverse disease because 80% of our immune system is in our gut flora! It is important to have probiotics after the use of antibiotics, although antibiotics should always be avoided! You can learn more about disease reversal, on our 'disease' and 'health' tabs above. Also, check out our 'fermenting' label for more of our pro-biotic recipes.
A couple weeks ago, we fermented some green cabbage with leeks, celery and a hint of basil. Today, we cracked open our jar and added our fermented cabbage to some guacamole with kale! Very tasty! Check out our recipe below. Enjoy!
Fermented Green Cabbage Guacamole Recipe
∙ 2 organic avocados
∙ a bunch of organic cilantro
∙ organic kale with red onion (oven dehydrated for 1 hour at 120° - until softened)
∙ 2 cups of fermented green cabbage mix (green cabbage, leeks, celery, basil)
∙ organic cayenne pepper
∙ organic crushed red pepper (optional)
∙ sea salt
∙ organic black pepper
∙ slice of organic lemon (optional)
1. Remove peel and cut avocados into pieces, then add to a large mixing bowl.
2. On a chopping board, chop cilantro place in large mixing bowl.
3. Add kale with red onion and fermented cabbage to mixing bowl. Mix well.
4. Add cayenne pepper, crushed red pepper, salt and black pepper to bowl and mix well. Taste and make adjustments.
5. Squeeze lemon juice over top and continue mixing. (optional)
6. Serve in two bowls and enjoy!
IMPORTANT: Make sure you tightly seal the lid, on the fermented veggies that are left behind in the jars, after you've measured out how much you will use. This will prevent mold. Also DO NOT put the jars in the refrigerator because you will kill the bacteria and you will have defeated the purpose of fermenting in the first place.