Fermentation: paleo or not?
I wanted to add a recipe whose main ingredient fermented red cabbage but I foresaw the possibility of skewed faces regarding fermented vegetables. Therefore, as this article.
Spontaneous fermentation is a natural process
First of all, our ancestors probably often eaten fermented fruit. Fermentation is a normal process in (about) ripe fruit. Probably we have used our nose when hunting and gathering, and the fermented fruit is a sweet odor. Big chance that our ancestors ate preferably the ripe fruit. By the fermentation of fruit alcohol. Arises This is even an argument to suggest that we have evolved to use alcohol. It is then natural to small quantities. In any case, it is in itself a natural fermentation process.
Paleo is brining?
Our ancestors ate probably not pickled vegetables. They ate only fermented food which arises from spontaneous fermentation. So this is brining in itself something that does not belong to the paleo diet. But maybe not. Brining yet so bad
Controlled fermentation
By brining vegetables you wake a fermentation process.
Pickled vegetables are a good source of bacteria. When you souse vegetables (as simple as adding salt) is fermenting. Fermentation is a process where bacteria emerge. Fortunately for us, these beneficial bacteria for our gut.
Our distant ancestors probably ate more bacteria, for example of the (raw) meat. Our sterile way of eating and fear of bacteria we now may be eating too little bacteria. Mark Sisson (the Primal Blueprint) believes that we should eat more bacteria ('eat dirt', eat dirt, his creed even!). Bacteria are in fact vital. Our gut contains more bacteria than there are cells in our bodies! Fermented foods such as pickled vegetables can our sterile behavior nicely offset. Fermented vegetables contain bacteria that you find in the so-called probiotic supplements (unlike antibiotics probiotics course the right, live bacteria). The importance of probiotics has been demonstrated in several studies. Fermented vegetables also contain fibers that serve as food for the bacteria, so they do not die immediately starvation in the intestine but also can effectively reproduce. According to the American website NutritionData.com 100 grams of raw cabbage contains less fiber than white pickled cabbage (as in Atjar Tjampoer is). , Respectively, 2.5 grams, and 3.1 grams of fiber per 100 grams. If you look at it is pickled cabbage even a better option for people who want to eat more. Fibers Incidentally, the cooked cabbage variant produces only 1.9 grams of fiber per 100 grams so that's actually the least favorable form.
Besides salt can include plenty of fruits ferment using vinegar. For vinegar is also true that our ancestors had not the decision about, so this is something we should be. Reluctant
Although fermented vegetable is a good addition to your diet I recommend to a maximum of one portion per day this.
Why actually brining?
Personally, I do it because I like it and practical. Raw cabbage in a salad I find quite a chore to chew away. It is a hard matter where you go through. And it actually tastes not so great. If I brine (see procedure below) is to chew, much better it tastes a bit salty and I can take on many sides. I make a larger quantity, for example, enough for three or four servings at once and I'm so ready for quick meals.
How do you work?
Cut the cabbage into thin strips. If desired, use a planer or food. Put the thin wisps of red cabbage then layer by layer in a container where a lid on can. Between each layer can then sprinkle some salt. No pounds but just dusting. Then another layer with a little salt and as you go through until the cabbage is. Next you knead the cabbage if it were a ball of dough. The crackle snugly under your fingers. You can also do it in a plastic bag and then the bag with vegetables kneading.
If the good is kneaded and bruised the lid on the box and let it stand in the refrigerator least 2 hours. Give prefer another night if you have the time.
If you want to eat the cabbage rinse off (the salt that there still is being washed away). Just drain and enjoy! This works anyway with white and red cabbage. With other vegetables also I think. Cabbage is a few days in the refrigerator.
Finally, I would like to ask who has experience in making your own coconut milk yogurt with probiotics?
Or fermenting vegetables with probiotics? Learn more about paleo burn the paleo diet on this blog : http://primalburnnews.com/
