'Use to naturally cure gum disease, lessen allergies symptoms and restore gut bacteria to remedy digestive issues. Contains high amount of probiotics. Listed below -- Recipe, notes and links on how to treat health problems. Check out my other videos, bookmark this channel by subscribing, it’s free! https://www.youtube.com/channel/UClOrFMSAENpBRqquO53HKkA How to naturally cure gum disease: https://youtu.be/2eJX4Ga6kZ0 (I show you my dental records to prove it worked, the results are stunning) 3 natural remedies for allergies: https://youtu.be/GJnPvFp0cvc Link to this video: https://youtu.be/lKRR-PBeWj4 Fermented Vegetables Recipe Ingredients 2 Lbs Bok Choy, 1 Inch Diced 5-6 Red Radishes, Thinly Sliced 2 Carrots, Thinly Sliced 1 Onion, Quartered , Pull Apart Layers 5 Cups Water, Filtered or Spring Water 2 ½ Tablespoons Kosher Salt or Pickling Salt 6 Cloves Garlic, Minced or Crushed in a Garlic Press Piece of Ginger Root, About ½ Inch 1/2 Tsp Chipotle Pepper 1 1/2 Tsp Paprika Instructions: Put bok choy, radishes, carrots and onion in non reactive bowl or crock. Mix 1 tablespoon of salt per 2 cups of water and pour over vegetables, continue adding this water and salt ratio to mixture until it is covered. It should take about 5 cups. Put a heavy weight on top of the mixture, insure that the vegetables are covered with water. Put a shallow pan under the bowl and let mixture stand at room temperature (about 70-75 degrees) for a few hours or over night. The mixture will expand (fermentation is beginning). After soaking the vegetable mixture at room temperature, drain off excess water, allow enough brine to cover the vegetables. Add ginger root, garlic, chipotle pepper and paprika to the mixture. Mix. Insure that vegetables are covered with water to prevent bad bacteria from growing. Put weight on top of the vegetables and store in basement for two weeks (about 65 degrees). After about two weeks have passed (or carrots are tender) put the fermented vegetables in jars and refrigerate. A small amount of mold may form on top of the vegetables, I just remove it. You can also sample pieces during the fermentation process to decide the texture and taste that you prefer. Shorten or prolong the fermentation time according to your taste. Notes: - Use only glass or ceramic to make and store fermented vegetables. Do not use chlorinated water. Pickling salt is preferred, but kosher salt seems to work fine. - Always keep vegetables covered with salt water while fermenting and storing. Keeping the vegetables covered with brine prevent harmful bacteria from growing. -The warmer the temperature, the faster the vegetables will ferment. Also, the more salt the faster the fermentation. - I tried to make this recipe in the summer and a subtatial amount of mold grew on top of it. I only make it during the fall, winter & spring (USA – North East Coast) -The ideal temperature for fermentation is 60-70 (F) degrees. -If you do not have a 60-70 degree environment, here is a link on how to make covert a refrigerator to maintain a warmer temperature: http://www.wikihow.com/Turn-Your-Mini-Fridge-Into-a-Wine-Refrigerator -I’ve stored my fermented vegetables for 6 months in the refrigerator -Do not heat up your vegetables, this will kill the probiotics! -Mold is raised, colorful, fluffy or fuzzy looking. A few small spots (no bigger than a quarter) and pale/white can be removed and the vegetables are safe to eat. Use your own judgment. I’ve found that fermenting in temperatures over 70 degrees causes excess mold. -'
Tags: Healthy Food , probiotic food , probiotics , probiotic , preserved vegetables , fermented food , fermented vegetables , pickled vegetables , how to ferment , best probiotic , examples of fermented foods , how to ferment vegetables , fermented food benefits , fermented food recipe , Homemade probiotics , natural probiotic , best fermented food , how to ferment food , fermenting veggies , fermented vegetables cancer , easy way to ferment
See also:
!['Revenant Prime Fashion Frame [WARFRAME]'](https://cdn-img01.fashionvtube.com/images/53-m/136/1366887_m.jpg)
comments