Rudi Zimmerer

Why should we eat fermented vegetables/ Kimchi?

And how to make them?
All of us need healthy intestines with 85% beneficial bacteria. Because 80% of our immune system, depends on the gut, only healthy guts can absorb all the nutrition (like enzymes, vitamins, and minerals).
If we have no healthy bowels,
through the consumption of industrially processed foods;
our meat and dairy products are produced using antibiotics that kill our beneficial bacteria,
Eating too little fresh food with enzymes that we need…
What do we need to do to clean our intestines and make them healthy?
Unpasteurized fermented vegetables are very good for our intestines, because they give our intestines the right bacteria and replace the wrong bacteria, and they cleanse the intestines.
If the intestines are cleaned through fermented raw vegetables, we can absorb much more nutrients, such as magnesium, enzymes, vitamins…
In addition, fermented veggies are a good antioxidant.
The best is, after we consume junk food or antibiotics, to eat fermented vegetables that give our intestines the proper bacteria.
The fermented vegetable is so easy to make on your own.
I eat fermented veggies daily.
We need a month to eat fermented vegetables, 7spoons a day, for a good intestinal cleansing.
How to do fermented vegetables?
This is a simple procedure.
One can choose almost all vegetables and mix them with different vegetables and even choose mushrooms…
We clean the vegetable, peel them, and if necessary, cut them into small pieces, so the smaller the pieces and so softer the vegetable so faster the fermenting.
Add a little salt.
We can add to the vegetable, garlic, and/or ginger to protect the fermenting…
In a hot climate like where I live (South Thailand), it is better to do so.
Then we fill the clean jars with the chopped veggie,
Press the vegetable downwards again and again with a wooden piston,
Fill it higher and higher and press it downwards…
So that the vegetable is really tight with far less air in between.
Then we put water in the vegetable jar so that the jar is filled up to 1–2 inches under the lid.
Close the lid and the vegetable will ferment…
In warm weather 5–7 days, in cool weather for up to 3 weeks.
How to make Kimchi?
Kimchi’s recipe is native to Korea.
Actually, I love it a lot more than a regular fermented vegetable.
The genius idea of Kimchi is to add sugar to the fermentation so that we get the fermentation without losing too much starch and without adding water.
The original recipe is dull, …
The ingredients are Chinese cabbage, radishes, eggplant, carrot, ginger, salt, sugar, sweet pepper powder, an awful disgusting fish-sub, and no water…
I am vegan and I enjoy making it more delicious and healthy!
Chinese Kale, 40% - 50%
Beetroot, 40% -50%
Ginger, Garlic, 5%-10%
Brown sugar,
Himalaya pink salt.
I cut the ginger, and garlic, and put them in a blender.
I add a 2l Jar of 1 -2 Tablespoon brown sugar.
Seaweed 1/2 cup.
A bit of water and toss again.
The water will be absorbed by the seaweed…
I wash the Chinese Kale, and dry it somehow…
cut it into pieces,
massage it in a big vessel,
Add 1tsp salt, so that the Chinese Kale reduces the size to 50% in the vessel.
Wash the beet-root in water, peel or brush the beet-root in water, cut them into small pieces…
Mix all the ingredients together (Chinese Kale, blended ginger/garlic/seaweed/sugar, Beetroots)… Fill them in a jar, press, again and again, our kimchi with a wooden tamper so that there is less air between the vegetable, and close the lid. …
Relax and wait, - 5 to 7 days in a hot climate and up to 3 weeks in a cool climate…
Bone appetite
We can make fermented vegetables in a mason pot and a clamping cover, so that it is well sealed, this is the best solution.
The other choice is with a metal lid, which we can close, but the metal lid can be used only several times…
And the last generation just did it in a pot and put some stones on the vegetable…
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