The Perfect Valentine’s Dinner

Show someone your love by taking an interest in their long-term health and wellbeing. Fermentation is a game changer.

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The media (traditional and social) are full of valentine news, view and suggestions. Local traders, shops and supermarkets have an overwhelming array of products linked to St Valentine’s day. However the way in which you decide to treat your loved one says a lot about you. Whilst chocolates, Champagne or roses spring immediately to mind they may by simple clichés of what people are supposed to give, rather than lasting indications of love.

Perhaps a different approach would be to offer your partner (and yourself) something likely to offer nourishment and a lasting health benefit. It is easy to overstate the qualities of naturally fermented probiotics. But we can feel confident that they are likely to make a long lasting contribution to wellbeing in a number of ways. Evidence is starting to emerge that positive gut flora, may be correlated with, stable weight, and generally improved physical and mental health across a number of measures.

Clearly probiotics are not just for February the 14th, and moving towards a healthy diet is a long term project. But talking about fermented foods or trying them for the first time, may be a great way of showing your partner that you really care, and that you want them to enjoy the best possible health. When you create fermented foods at home, not only are your own family exposed to the product, but the idea and your positive actions can influence a wide circle of friends.  Something that can’t be said of a bottle of fizz or a bunch of roses.

Whatever you do, and whoever you do it with have a great day.

Stephen and Maggie

Simple homemade sauerkraut recipe

How to make simple sauerkraut, a traditional homemade fermentation recipe, suitable for beginners, inexpensive but very healthy.

cabbage
fermented cabbage for lifelong health and wellbeing

This a very simple recipe illustrating how easy it is to to make healthy fermented foods. Sauerkraut is a perfect starting point for your first fermentation project, it is quick, low cost and will provide plenty of gut friendly bacteria. Those little friends will work for you, supporting your immune and digestive systems, helping you to feel great physically and mentally. This is based on a traditional recipe from my family, quite literally passed on from mother to daughter for generations. If you are interested in a technical explanation of how fermentation and probiotics works, and what the evidence is for the health benefits, follow the link to resources at the foot of the page.

Ingredients:

  • around 1kg cabbage (finely sliced)
  • 1 medium carrot (grated)
  • salt (unprocessed, such as sea salt, do not use table or iodised) – proportion for cabbage to salt: 1kg of cabbage to 20 grams of salt
  • 2 bay leaves
  • 4 allspice berries

Preparation:

  1. make sure everything is perfectly clean, (the containers, utensils, work surfaces, chopping boards) as you want only good bacteria to grow
  2. take off first layer of leaves from your cabbage, also remove any damaged leaves
  3. finely cut or shred it
  4. grate the carrot
  5. mix it in a big bowl
  6. add salt and massage it in until cabbage starts release its juice then leave it for about 10 min
  7. you may wish to use a wooden vegetable stomper to squeeze more juice (different names for the same tool are pounder or tamper)
  8. put 1/3 of your mixture in a ceramic pot or you can use a glass jar, just make sure it is sterilised
  9. add 1 bay leave and 2 allspice berries
  10. add another 1/3 of the cabbage
  11. add 1 bay leave and 2 allspice berries
  12. squeeze it until brine covers all of the cabbage (it needs to stay submerged throughout the fermentation process)
  13. put the pot or jar on a plate just in case it spills out of the jar, the level will rise, if you use a glass jar don’t allow the product to make contact with a metal jar lid
  14. you can use a weight to keep the cabbage immerse or even a small (clean) plate
  15. Leave for 5-6 days and voila 😉

Remember:

Do not use a metal bowl or metal utensils as they will react with salt, sorry to be a bore but everything must be clean, any harmful bacteria you introduce may taint the product. Make your first batch small, then scale up. Remember with fermented vegetables you win in many ways you get the nutritional value of the ingredients plus the probiotic benefits.

Feedback:

Please leave feedback about this or your own fermented recipe in the comments section lower down the page.

Resources:

For the science behind fermentation visit the resources page, please see our disclaimer.

Wine and gut health

If wine is good for your health, its relationship with gut bacteria may be part of the answer.

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One of the rapidly emerging truths about the relationship between our health and gut flora is that it’s not simple to demonstrate causality. Specific food and drinks can be both positive and negative in different ways at the same time Each person may react to substances in different ways dependent on a number of individual factors.

However science can offer general indications (sometimes something more specific) about what might be beneficial. A 2016 study from the University of Groningen, indicated that wine, coffee and tea all appear to have a probiotic effect, increasing the diversity of the bacteria inside our digestive system (microbiome). The quality and quantity of  bacteria in the gut microbiome is apparently increased by the consumption of certain drinks. Health studies have for years suggested that wine, drunk in moderation, may be beneficial for your health. It is possible its role in maintaining and increasing helpful gut bacteria might be part of  the explanation.

Fermentation – Eat Your Way To Better Health

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Welcome to Gut Well Soon, a website committed to sharing knowledge about how fermented vegetables and fruit are able to dramatically improve health and wellbeing.

The site has been launched and we are publishing new articles every week. We to provide information on the subject of fermentation and the respective health benefits. We aim to provide information relevant to absolute beginners as well as highlighting scientific knowledge for those people wishing to know more.

We welcome contributions of content as well as comments and suggested changes to our own material. Everything published is under own own copyright unless otherwise stated.