For the month of September, EA Stewart of The Spicy RD inspired us to come up with fermented food to get our gut back in gear with natural fermentation.
Fermentation has been on a spot light lately with several probiotic related health benefits. Fermented foods provide good bacteria that the gastrointestinal (GI) tract needs and makes it easier to digest because the fermentation process allows the nutrients in the foods to be more easily absorbed since they’re already predigested by beneficial bacteria, thus making nutrients in food become more bio-available.
Many studies have suggested that probiotics can help treat everything from diarrhea and irritable bowel syndrome to more serious conditions such as heart attack and hypertension. But more research is needed but the current evidence shows us good reasons to consider getting a daily dose of probiotics from a fermented food source.
When I saw the word fermented, all I could think about was mouth-watering, spicy kimchi/sauerkraut my mom and aunt make on a regular basis..I don't know if I should call it kimchi or sauerkraut because sauerkraut means sour cabbage that has been fermented by various lactic acid bacteria while kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. The one I ate growing up is a combination of both sauerkraut and kimchi because the main ingredient was always cabbage along with tomatoes, garlic, scallions, ginger, green chillies, salt.
I tried some different vegetables - cauliflower, carrots, & tomatoes and garlic..
Soak chopped cauliflower, carrots in salt and water for 1-2 hours, drain the water and squeeze it dry.
Mix sliced garlic, soy sauce/fish sauce and chilli paste together in a small container and pour it over the veggie mix and add chopped tomatoes
Mix them together and transfer it in a mason jar or any glass container covering it tightly
Let it stand in sunlight for few days days
Check to see if its bubbling, sour and if it is, then its ready to be refrigerated...If not, allow it to sit outside for additional day or two and it should be ready to eat
I usually enjoy them as a side dish or condiment
or pour it over Japanese egg fried rice