Healing Diet Wouldn’t Be Complete Without Kefir – the probiotic wonder
Healing diets that include kefir is a tasty inexpensive way to add probiotics that you can make yourself. So what is it? Isn't it a lot like yogurt?
It's easier, some find it even tastier. It has WAY more probiotics. It can be a very important element of a healing diet.
Kefir is a creamy drink that is made from a substance we call "grains". They look like popcorn shaped cheese curds and they grow. If you take good care of them. They will last forever.
Never heat your kefir or grains. That would kill them.
So what's in them. They have beneficial yeasts and healthy bacteria. How many? Millions? No, BILLIONS!
What else can you do with them?
Ah, that is THE question. As wonderful as it is to make drinks and shakes with them. Even more important is the whey that separates when you let if get well fermented.
What to do with it?
Make sauerkraut. Sauerkraut made with just salt takes about 5 weeks before it is ready to store and then eat.
Sauerkraut made with the addition of kefir whey - READY IN 3 DAYS!
Plus it will have even more beneficial enzymes and it is quite tasty!
You can also make pickles, kimchi, chutneys, and on and on.
Sauerkraut or as many affectionately call it - kefir-kraut!
Sauerkraut (kefir-kraut) Yield: 1 quart
1 large head of (organic pref.) cabbage, about 4 cups shredded
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 tsp. sea salt
2 tbsp homemade kefir whey
1 cup water
Mix cabbage in a bowl with the cumin and mustard seeds. Pound or mash with a wooden pestle or pounder for several minutes to release juices a few handfuls at a time will make it easier.
You could also use a food processor to bruise the shredded cabbage if the thought of pounding makes you tired just thinking about it!
Just make sure you don't overprocess. Just pulse for a few seconds just enough to release the juices. Again, a few handfuls at a time. Removing each batch.
Place in a 1 qt. wide-mouth mason jar and pack down with the pestle. Mix the water with the salt and whey and then pour into the jar. If needed, add more water to submerge the cabbage under the liquid. Make sure to leave a 1-inch space between the liquid and the top of the jar. Cover tightly and keep at room temperature for around 3 days. Transfer to the refrigerator. If there is any scum you can strain it off the top. It is ready to eat but will age further in the refrigerator and taste even better over time. Never cook this!
This is the kind of thing that helps digestion, gives you lots of vitamin c and even some B vitamins besides all of the enzymes in both the kefir and the cabbage. Mmmm....so tasty. Definitely part of an effective recipe for a healing diet.
For the most informative site on the web about kefir as a key component of a healing diet from the man who may know more about it than any man alive I highly recommend Dom's Kefir Site.