Maximize the nutrition with Therese Elgquist

Maximize the nutrition by fermentation with Therese Elgquist

Maximize the nutrition with Therese Elgquist Maximize the nutrition with Therese Elgquist

With small simple tricks you can make the food even more nutritious. In addition, I think it feels nice and is good that some parts of the cooking take time, in an everyday life where everything is usually available immediately.

What is fermentation really about?

Fermenting vegetables has long been a way of preserving and utilizing food. During the actual fermentation process, useful lactic acid bacteria are formed which, in addition to preserving the food, help to strengthen the intestinal flora (which we know today has a strong connection to a good mental and physical health!) when we eat it. In addition, the bacteria enables the body to better absorb all the other nutrition in the food you eat. So adding something fermented for a meal is not only tasty - but also good for your body!

It is important when fermenting something that no unwanted bacteria come into contact with what you want to ferment. Therefore, be careful so that cans / knives etc. are completely clean, the same applies to your hands.

Golden sauerkraut

Gives about 5 dl

Ingredients

1 white cabbage head (about 1 kg)

1 tablespoon salt

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1 tsp coriander seeds

1 tablespoon grind turmeric

Instructions

Cut the cabbage thinly with mandolin, or with a sharp knife. Put in a large bowl and massage together with salt, mustard seeds, fennel seeds and coriander seeds until the cabbage begins to water. This takes 5-10 minutes. Mix the turmeric and stir well with a well-cleaned wooden spoon.

Pour over everything - even the liquid that has been formed - into a well-cleaned glass jar. Press the cabbage firmly down so that everything is covered by the liquid. Put something on top, like a small glass, so that everything is safely pressed under the surface. Close the lid.

Leave the jar in room temperature, in a dark place, for at least 3 days. Open the lid once a day to apply pressure. Finally, small bubbles are formed at the surface - then you know that the acidification is running! Taste a little from time to time (the longer it stands out, the more acid it gets), and when you are satisfied with the taste, set and store the sauerkraut in the fridge.

Maximize the nutrition by fermentation with Therese Elgquist

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