Fermented foods are great for helping to heal digestive issues, such as leaky gut. Fermented foods contain probiotics and acids that balance the pH levels in our gut and support the good bacteria. And they’re cheap and easy to make!
Make sure you use sterilised jars (or if you want to be fancy, you can use a sauerkraut crock or vegetable fermenter).
- Traditional Sauerkraut
This recipe is a great starting point if you are new to ferments. It’s simple and cheap – and if you’re feeling adventurous, it can be jazzed up with chilli or fennel seeds.
- 1 kg of cabbage with the outer leaves removed
- 3 tbsp Celtic sea salt
- Shred cabbage and place in a large mixing bowl.
- Cover the cabbage with the salt and massage until the juices are released.
- Pack into your jar or fermenter until the cabbage is completely submerged by its liquid. Cover loosely and let it sit at room temperature for at least 1 month.
- Once the cabbage is fermented to your liking, move to the fridge and eat.
- Fermented Carrots
Like the sauerkraut, you can make this recipe as simple or as fancy as you like – we suggest adding ginger to the ferment for a little added kick.
- 500g of shredded or grated organic carrots
- 3 tbsp of Celtic sea salt
- Water to cover carrots
- Like the sauerkraut, shred or grate the carrot and place in a large mixing bowl.
- Cover the carrot with the salt and massage until the juices are released.
- Pack into your jar or fermenter.
- Because the carrots won’t release as much liquid as the cabbage, add a little extra filtered (not tap) water to make sure the carrots are completely submerged.
- Cover with cheese cloth and let it sit at room temperature for 1 to 2 weeks.
- Once the carrots are as tangy as you like, move to the fridge and eat.
We couldn’t have a list of our top 3 gut healing ferments that doesn’t contain pickles!! We love pickles so much that we’ve dedicated a whole blog post to making them.