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Buku Become Healthy or Extinct by D’Souza Darryl

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Become Healthy or Extinct by D’Souza Darryl

Author:D’Souza, Darryl [D’Souza, Darryl]

Language: eng

Format: epub

Published: 2018-10-08T16:00:00+00:00

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Become Healthy or Extinct by D’Souza Darryl

Cultured vegetables

Cultured vegetables are probably the best kind of probiotic food that you can feed your body for several reasons. First, they are made of raw vegetables that ensure their nutritive value is the highest. Second, they are quite tasty to eat just by themselves or as an accompaniment to your regular meal. Third, they are easy to store and contain many natural strains of healthy bacteria.

To make cultured vegetables, simply chop into mid-sized pieces. Use vegetables such as cabbage, radish, turnip, cucumber, beetroot, capsicum, onion, squash, carrot, a few slices of ginger, and a few garlic cloves. Take one third of this mixture and put it in a blender, adding drinking water to make a thick blend. Do not blend the beetroot, or your blend will turn dark purple and you will not get a liquid that you can see through. Now, put the chopped vegetables into an airtight glass jar, and add the thick blend to it. Pack down this mixture, leaving a couple of inches near the lid vacant. In this space, pack a roll of a few cabbage leaves and then close the lid airtight. The blend should reach only up to the cabbage pack.

 

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Become Healthy or Extinct by D’Souza Darryl

Author:D’Souza, Darryl [D’Souza, Darryl] , Date: June 7, 2019

,Views: 26

Author:D’Souza, Darryl [D’Souza, Darryl]

Language: eng

Format: epub

Published: 2018-10-08T16:00:00+00:00
Cultured vegetables

Cultured vegetables are probably the best kind of probiotic food that you can feed your body for several reasons. First, they are made of raw vegetables that ensure their nutritive value is the highest. Second, they are quite tasty to eat just by themselves or as an accompaniment to your regular meal. Third, they are easy to store and contain many natural strains of healthy bacteria.

To make cultured vegetables, simply chop into mid-sized pieces. Use vegetables such as cabbage, radish, turnip, cucumber, beetroot, capsicum, onion, squash, carrot, a few slices of ginger, and a few garlic cloves. Take one third of this mixture and put it in a blender, adding drinking water to make a thick blend. Do not blend the beetroot, or your blend will turn dark purple and you will not get a liquid that you can see through. Now, put the chopped vegetables into an airtight glass jar, and add the thick blend to it. Pack down this mixture, leaving a couple of inches near the lid vacant. In this space, pack a roll of a few cabbage leaves and then close the lid airtight. The blend should reach only up to the cabbage pack.

Leave this jar for a few days to a week at room temperature between 20 degC to 40 degC. Friendly bacteria present in the vegetables will quickly multiply and lower the pH making an acidic environment where they can flourish. The sugars and starches start converting to lactic acid. The vegetables will then become soft, tasty, and somewhat pickled. It could be ready within 3 to 4 days itself, if the temp is closer to 40 degC. You may have to wait for about a week if the temp is 20 degC. You can open the container and taste it to see if they are ready. Once it tastes sour and tangy, it is ready to eat. It can even be left on the kitchen counter for a few days, after which it should be refrigerated. Refrigeration slows down the decomposition considerably, but does not stop it altogether. Therefore, finish consuming the cultured vegetables within two months.

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