Friday, October 23, 2009

Fermentation. Yummy, Yummy for Your Body!

One of The Body Ecology Diet's Superfoods is fermented veggies. According to the book, The Body Ecology Diet by Donna Gates, raw cultured veggies have been around for thousands of years and provide many good things for our bodies:
~They are rich in lactobacilli and enzymes, alkaline forming and loaded with vitamins.
~They reestablish a healthy inner ecosystem.
~They improve digestion.
~Increase longevity.
~Control cravings.
~They are cleansing.

When I first took on fermenting veggies, I felt it was going to be a huge chore. Not so! It does require some time cutting veggies, but overall doesn't take much time, especially when you consider that you have several jars of veggies ready to eat anytime. Just remember not to heat the fermented veggies because the heat will kill the valuable bacteria and enzymes brought out in the fermentation process.

My last batch of veggies that are fermenting now look so pretty with all their colors. I added green and purple cabbage, kale, ginger, daikon radish, green onions and carrots. That is what is fun about this, you can be as creative as you like. There are specific recipes that can be used or you can create your own.

I like the fermented veggies best in a salad. I just add 1/2 cup or so to a regular salad and it tastes delicious. I also wrap them in nori for a snack. I do have to admit that it did take my taste palate an entire jar full of the veggies before it was ready to accept this new taste. I have never been exposed to fermented veggies in the past, but they do grow on you so don't give up. The benefits to your body are worth it!

Here is a video by the author of Wild Fermentation showing how simple it really is to create your own fermented veggies.


  1. I finally reached the top of the list for the book Nourishing Traditions. I'm looking forward to reading the information on fermented foods in that book.

  2. Annie, I hope you enjoy the book. You have waited a long time for it. I especially like the information on the sides of the pages about the history of different vegetables. The book is packed full of information.

  3. So you don't refrigorate the jar you just let it sit out? The saurekraut that he made looked really good.

    Thanks for sharing!

  4. Cathy! Thanks for the video! I have his book but he makes it even more simple in this video. How is the diet coming along? I went to a cultured beverage cooking class the other day and realized how ridiculously easy they are! I'm starting the anti-candida diet again this weekend for the first time since last summer. I am definitely going to incorporate stuff from the body ecology diet. By the way, how does your coconut kefir taste? I made it once using The body ecology diet kefir starter and mine tasted really, not right.

  5. Hi Robin,
    The diet is coming along pretty well. I have been unbelievably good. Donna Gates says to remember that we heal in stages so I keep visualizing all the good things happening. I know that my digestion and liver have lots of work to do before my joints can heal so I am trying to be patient in the meantime. The last few weeks have been awful but I am assuming that is because my body is going through lots of changes right now.

    I like the kefir a lot. What I am finding is that the taste varies a lot from batch to batch. I always add Stevia and either unsweetened cranberry juice or lemon juice. A friend of mine that is doing the diet doesn’t like the kefir at all. Oh, one thing I noticed is that if you buy the coconut water in a carton, the taste isn’t as strong and doesn’t vary as much as it does with the actual coconuts. I like to ferment the meat though and make a yogurt like treat. Good luck with your diet. I can’t wait to hear what you think.