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kimchi, kombucha

& more

Probiotic pills, on the other hand, go DAIRY-FREE YOGURT yields 3 cups
through a manufacturing process that
causes severe damage to the bacterial You can use more than milk to make homemade yogurt! Just have in
mind that this cashew yogurt is nut based, which means it has 10 grams
communities present in the pills. Although of fat per ¼ cup serving, so keep your serving sizes moderate.
there are different ways they are processed,
to date there is no method that allows the 2 cups cashews, soaked in filtered water for 2–6 hours
yields 4 quarts bacteria contained within to survive in its (see recipe note)
optimum state. Fermenting your foods at 1½ cups filtered water
home remains the best way to ensure that 1. Rinse the cashews and drain. In a blender or food processor,
CURRIED you receive the microflora you need.
CAULIFLOWER KRAUT blend the cashews with the 1½ cups water until the consistency
No special talent is needed to ferment is smooth.
½ head cabbage, thinly sliced vegetables. Follow the instructions and na- 2. Pour the thick cream into a very clean 1-quart glass jar and cover
½ head cauliflower, cut into small ture will do the rest! However, experience the top with a cheesecloth. Place it in a warm location (75°–90° F)
florets and variety will certainly add flair to the end to ferment for 8–12 hours, or until the yogurt has fermented to
1 teaspoon sea salt result, so keep practicing, and your taste suit your taste (but no longer than 24 hours).
1 bunch (6–7) scallions, chopped buds as well as your overall well-being will 3. Store in a covered glass container in the refrigerator. Cashew yo-
3 carrots, diced reap the rewards. gurt will keep fresh for 1 week.
1 white onion, thinly sliced Since fermented foods have detoxifying
2 tablespoons curry powder properties, it’s suggested that you start with
only 2–3 ounces (about ¼–1/3 cup) twice a RECIPE NOTE For this recipe, other nuts
1. In a large bowl, sprinkle the cab- besides cashews may be used, including maca-
bage and cauliflower with the day and slowly increase, to avoid intense damia nuts and peeled almonds or sunflower
salt. detox reactions. seeds.
2. Add the scallions, carrots, onion, In choosing a fermenting container, it’s
and curry powder, and place in a best to avoid metals and plastics since the
1-gallon glass jar. Fill with water acids produced by your ferments can leech serving tips
to cover the vegetables and cap toxic chemicals from the plastics or corrode
tightly. metal. It’s easy to find ceramic pots spe- • Add stevia powder to the yogurt for sweetness, and add fla-
3. Leave on the counter at room cifically designed for fermenting, but those vors such as vanilla and cinnamon.
temperature for 3–5 days. Your tend to be pretty pricey. Glass jars with air- • Serve your yogurt over a bowl of fresh fruit, or make a fruit
kraut is now ready to be eaten. It lock covers are the best options if you’re just yogurt by blending ½ cup fresh fruit with the yogurt and top
can be stored in the refrigerator getting started. with honey.
for several months. It’s evident that fermented foods can • Create a beautiful parfait by placing yogurt in a wine glass
work wonders. Now it’s time to make them with layers of fresh strawberry jam or Berry Sauce (p. 394).
work wonders for you.

Apple Kraut
188 HEALTHY EVER AFTER the brine will have become cloudy. pickles are ready, the brine and pickles should taste sour, and warm weather.) Check daily and skim off any scum. When the pickling jar, and set in a cool place. more water if necessary.) Cover with a towel, or the lid of the pickles making sure they are all submerged in the brine. (Add act as a weight on top of the pickles). Place the bag over the tightly. Pour the brine over the cucumbers to completely

189

The process of “lacto-fermenting,” in which foods are

As you eat them, the friendly bacteria and enzymes

yields 3 pounds

Traditionally fermented foods, as opposed to those

n every country and tradition, people have eaten fer-

yields 1 quart