Fermented Veggies

My husband started the GAPS diet in Jan 2015 and it landed me in a world of food prep that I have never been in before.  The diet is basic and simple but requires a lot of prep and a lot of cooking.  Some days I am not sure how I get it all done but there always seems to be food to eat.

One of the staples of the GAPS diet is fermented vegetables.  The vegetables create natural probiotics that help repopulate the gut flora.  My husband eats them before every meal and snacks on then during the day.  After making 10 jars of fermented cabbage he was getting pretty bored so I started mixing it up.

Fermented vegetables are pretty easy to do and are an affordable way to get probiotics in your diet.  All the fermented veggies use a basic brine solution.  I make all my vegetables in quart size jars.  I dissolve 2 tbsps. of pink Himalayan salt in water and pour in the jars.

Fermented Butternut Squash

1 butternut squash peeled and chopped (reserve a piece of the peel)
2 sprigs of fresh sage
Basic Brine

Pack the jar with the sage and squash.  Fill with the basic brine and place the peel piece in the top of the jar.  Seal the jar and place in the pantry for three days.  Each morning bump the jar to release the pressure.  After three days place it in the fridge.  Enjoy the squash after 2-3 weeks.

Ginger Carrots

2 lbs of carrots peeled and chopped
1 small piece of ginger
Basic Brine

Peel the carrots and slice with the food processor.  Peel the ginger and slice in the food processor.  Back the carrots and ginger into the jar and fill with the basic brine.  Place the jar in the pantry for three days, bumping the jars each day.  After three days place the jar in the fridge and enjoy in 2-3 weeks.

Kimchi

1 head napa cabbage chopped
1/2 pound of turnip peeled and chopped
1/2 pound of carrots peeled and chopped
1 inch piece of ginger peeled and chopped
4 green onions chopped
4 cloves garlic minced
1 chili pepper chopped

I placed all the ingredients in the food processor and chopped them finely.  Pack it into the jars (this recipe will make 2-3 jars).  Pour in the basic brine and place in the pantry.  Bump the jars every day for 3-5 days and then place in the fridge.  The longer it sits in the fridge the richer the flavour gets.