Remember when you were a kid and your Mom would clean all of your scrapes, cuts and wounds with hydrogen peroxide? I remember my Mom doing this, as I felt the sting and then watched the tiny white bubbles form on the wound.
Later on in life, I learned that H2O2 is not only a powerful wound cleaner but is also a powerful healer!
A little book called, The Peroxide Story
We love sauerkraut! When we found out how easy it was to make our own, we were very excited to learn how to do it!! Sauerkraut is a fermented food (cabbage), thus it is very good for you! Here is a quick recipe to share…
Homemade Sauerkraut
What You Will Need: >>
Step 1 - Shred a 5lb green cabbage. We use the food processor, using the slicer vs. the “cheese” grater attachment. If you were to use the cheese grater, it would make the cabbage very fine. We like bigger chunks, so the slicer works great!
Step 2 - Put all of the shredded cabbage in a large bowl. Add 1 Tbsp. of Celtic Sea Salt. Massage the salt into the cabbage with your hands until it becomes juicy and well mixed. We have also been adding the juice of 1 lemon here.
Step 3 – Pack all the mixture into a 1/2 gallon glass jar, clear to the top.
Step 4 - Fill jar with filtered water to the top.
Step 5 – Put the lid with rubber gasket on the jar. Fill up the rest of the jar with filtered water by pouring through the rubber gasket. You don’t want any air in the jar!
Step 6 – Fill the airlock system to the fill line and cap it, then insert it into the rubber gasket.
Step 7 - Place the jar in a cool, dark place for 5 days or longer…be sure and put a towel under it because it may bubble over.
Step 8 – When it is done fermenting, just remove the airlock system and put a regular lid on the glass jar. Place in refrigerator!
Yay! You’ve made Homemade Sauerkraut!
Note: when harvesting your Sauerkraut, observe for any mold near the airlock system lid. If you see any, just spoon it out and discard it and place the rest of your fresh Sauerkraut in the fridge.
Ways to serve: with sausages, hot dogs, as a side dish, on a green salad etc..
Benefits of fermented foods >>
The fermentation process creates probiotics which are the “good” bacteria that our body is dependent on. (Eg. Lactobacilli) These natural probiotics increases the quantity, availability, digestibility and assimilation of the nutrients in our body. Supplementing our diet with fermented foods offers us many health benefits. It can help to reduce high cholesterol levels in our blood, it strengthens and supports our digestive and immune systems and it helps our bodies to fight off and prevent diseases…even tooth decay!
Do you know more about the benefits of fermented foods? Let us know and make a comment below!
From Our Family To Yours,
Kevin and Amy Jo
Autumn is one of our most favorite times seasons of the year! It has sure been a beautiful transition into the new fall season here in Southern Oregon! As the weather changes and the kids are going back to school etc… the family is exposed to more than the usual “home” germs… thus the coughs and stuffy noses come.
It’s presented itself at our house already, so we thought we would pass along some easy and effective Dietary Changes, Support Products and Home Therapies that we have used successfully in our home since we started having children!
The FIRST thing we do, is we all run down to the local market and get our annual Flu Shots…. oops! Just kidding!! I might have said that 10 years ago, but today – NO WAY!! I will save that discussion for another time…
The first point I want to make is that the body WILL be exposed to germs. That’s a given. We live on a toxic planet where there are germs, bugs, bacteria, viruses, fungus and even super bugs around us all the time. Why do some get sick so often? and why do others never seem to catch the slightest cold? Well…it’s all in the foundation of the body. It’s how the body will respond when exposed.
The KEY – a strong immune system & ability to detox. Continue Reading
