Recipes for your best health...

PROBIOTICS: Fermented Cabbage and Fermented Yogurt

Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.



Slice one head of cabbage into thin ribbons, toss with 1 teaspoon of good salt, massage with your hands and let sit for 20 minutes. Add your choice of caraway seeds, garlic, carrots, or whatever spices you'd like. Massage and let sit for another 20 minutes or so. Pack into Mason jars with alter fresh dill, cabbage,a few cloves of garlic until you fill the hard.Press down layers as you go. Top with a bit of cabbage core and cover with outer cabbage leaves. Put lid on tightly. Store in a cool dry place and open as you choose after five days or so. The longer it sits, the more the taste sharpens. Experiment with your favorite spices, hand cut or food processor slicing, and how long it sits. Once opened MUST be refrigerated. Your beautiful digestive organs will be most grateful!




Remove rack from oven to allow for your large stock pot to fit. Heat oven to 300 degrees. Heat 1/2 gallon of organic whole milk (Choose one that is the least pasteurized, usually has the most recent 'sell by' date.) to 180 degrees. Cool to 120 degrees. Turn off oven. Add 1/2 cup of starter yogurt (organic plain yogurt without any additives or sugar. I recommend "7 Stars " at Whole Foods.) Gently whisk yogurt and milk to combine but not to foam. Pour mixture into three large or five small Mason jars. Place jars in stock pot. Fill stock pot to just below lids with hottest water you can from your faucet, not kettle. Cover pot. Wrap in a towel. Place in the warmed oven and go to sleep. After 8 or more hours, you will wake up to the most delicious yogurt. Once cooled to room temperature, refrigerate and ENJOY!!!  Will stay fresh for more then a week....if it lasts that long. If you prefer thicker yogurt, pour through cheesecloth.

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