Wow, with literally years of raw food coverage under our belts here at Pure Jeevan, we don't think we've ever devoted an entire post to fermented foods. Well it's high time we do, don't you think ? Check out the video and then we'll discuss it further...
Fermented foods, such as kimchi and sauerkraut (both of which we'll be demonstrating in the video below) play an important role in maintaining healthy gut flora. Perhaps that's one reason these foods are often associated with promoting health and longevity. Here's a snippets from the Wikipedia article on gut flora:
Research suggests that the relationship between gut flora and humans is ... a mutually beneficial symbiotic relationship. ... [T]he microorganisms perform a host of useful functions, such as fermenting unused energy substrates, training the immune system, preventing growth of harmful species, regulating the development of the gut, producing vitamins for the host (such as biotin and vitamin K), and producing hormones to direct the host to store fats.
I highlighted the immune system boosting property, above, because that's really what got us interested in this in the first place. As Wendi will be continuing treatment for Lyme over the coming months, she's particularly interested in boosting her immune system as much as possible these days. For those who have commented with immune-building ideas, thanks so much!? If anyone else has suggestions or best practices for boosting immune function, please drop us a comment! Click here for the post where we ask for immune building suggestions -- there have been a lot of great suggestions, so far. Please share any you know of, as well.
One big question we have is:? How did we do !? For that, you're going to have to tune in again on Friday for a video update.
Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.
On September 29, 2009, wrote:
Once again groundbreaking for us! We buy kimchi from our local Asian restaurant (they make it for themselves but since we're friends, they now make it for us - it's not on their menu!) but I had been curious about making it since I make cole slaw all the time and thought, hmmm how different could it be? (as far as the prep part is concerned). Now, thanks to y'all I won't be afraid to give it a whirl. :)
Maybe my next youtube video will be of how I make it. LOL
On October 5, 2009, wrote:
I just made a similar recipe a few weeks ago. Also my first time so I used only cabbage, carrots, garlic and a few spices.
I did read somewhere that the spices will become more potent as it ferments, so I am not sure that tasting it first is a good way to calibrate the future taste
Perhaps only in order to add less spices ( )
My results were: ready in 4 days-tasted very sour (it was warm temp here that week). I placed them in fridge and the taste seemed to relax a bit. I have finished one jar, and ready to start eating the next.
I have been raw for only two months...and trying to heal neck, shoulder hip pain-results of an accident four years ago which caused me to have osteoarthritis in the neck- & I also have shoulder and hip pain unexplained via MRI.
I was moved to tears reading about your disappointment with getting Lyme disease while raw. I can understand.
I have not been pain free in almost four years and I want to heal my body... life in pain is no fun.
Blessings to you... and please keep on posting about your healing process!
I am hoping for healing for us both!
On October 6, 2009, wrote:
I'm sure Wendi will reply separately when she feels up to it. For now, I just wanted to say thanks for the spicing tip on kimchi. I think you may be right! I think spicing this stuff is probably an art form that takes some practice! BTW, here's to a full and speedy recovery for you and your pain. You're right: Life in pain is no fun at all. Fortunately, a raw foods lifestyle, for many people, really does the trick! :-)
On November 13, 2009, wrote:
Doesn't putting the healthy flora in the gut offset the work of the antibiotic? I thought the two clashed and you shouldn't do one when doing the other. However, I'm no doctor!
You might want to put those containers someplace save and covered in case they explode. Usually there's an airlock or an air release of some type because the fermentation produces gas when needs to go somewhere!
Can't wait to see how it comes out!
On February 11, 2011, wrote:
Hiya! Can you please give a little more info. on how long the kimchi/sauerkraut should be kept at room temperature and how to properly store it thereafter? Any thoughts on how to tell if it has gone bad. How about ensuring that there are no unsafe contaminants like mold?