Our ancestors had it right. They relied on a more natural route to digestive health.
Warmed milk mixed with a bit of yogurt and tightly wrapped and left on the counter for four hours produced a culture-rich yogurt. Cabbage rubbed with a little salt and left to ferment for a few days becomes a “pickle” rich in lactobacillus bacteria.
“The bacteria also produce B vitamins and enzymes during the fermenting process that are beneficial for digestion,” said Bernadette Burns, who teaches classes and does demonstrations on fermentation.
“You can get as creative as you absolutely like,” she said, “because almost everything will ferment.” Posted on April 10, 2013.
Apple ginger sauerkraut and kimchee are among the items Bernadette Burns has fermenting in her kitchen. (Debbie Noda/Modesto Bee)
Bernadette Burns uses natural fermentation techniques, with cabbage as the main ingredient, to make sauerkrauts and kimchee in her kitchen in Ceres, California. (Debbie Noda/Modesto Bee/MCT)
Burns demonstrates a shredding technique on cabbage. (Debbie Noda/Modesto Bee/MCT)
Burns adds sea salt to shredded cabbage. (Debbie Noda/Modesto Bee)
Burns combines the sea salt with the shredded cabbage. (Debbie Noda/Modesto Bee)
Burns punches down the cabbage to break down the cabbage cells, and compact it to release the juices or brine. (Debbie Noda/Modesto Bee)
Burns uses a plate to push down the cabbage, bringing the brine to the top, an important step to keep the cabbage submerged for proper fermentation. (Debbie Noda/Modesto Bee)
Burns uses a jar to compress the carrot, ginger, and Indian spices to bring out the brine when making Ginger Carrots. (Debbie Noda/Modesto Bee)