Be the change you wish to see in the world...

- Gandhi

Wednesday, February 19, 2014

Probiotic and Enzyme Salad

I have been following Kimberly Snyder's Beauty Detox Solution for almost two months now.  The crux of the plan is on-going cleansing by incorporating probiotics, digestive enzymes, and raw, cultured veggies into your diet daily.  I have a favorite Wildbrine's Red Beet and Red Cabbage Sauerkraut salad that I was eating (1/2 cup with dinner), but it was getting a bit expensive.  Kimberly shares a Probiotic and Enzyme Salad in her book, but I admit that the idea of fermenting my own veggies was daunting.  After looking at my growing grocery bill, I decided to give it a try.  It couldn't have been easier and the salad tastes great!

Here's a step-by-step rundown on how to do it yourself, and click here to watch Kimberly do it herself.

Kimberly Snyder's Probiotic and Enzyme Salad

Probiotic and Enzyme Salad
You will need four 24-ounce clean glass jars (I used Ball mason jars) that have been sterilized by dipping them in water that has been boiled.

Base Ingredients:
1 medium head green cabbage, shredded in a food processor or finely sliced by hand
Leave 6 of the large outer leaves to the side, itact

Liquid Brine Mixture Ingredients:
4 cups water
4 inches gingerroot, peeled and grated
1 tablespoon unpasteurized miso paste (can be purchased at Whole Foods)

1. Place the shredded green cabbage in a large mixing bowl.  
2. Blend the Liquid Brine Mixture in your blender until smooth, and pour over the shredded cabbage.  Mix very well.
3. Pack the mixture into the sterilized glass jars.
4. Use a wooden spoon to really pack the mixture in tightly.  Leave 2 inches of room at the top of the jars so the salad has room to expand.  Fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that 2-inch space.  Tightly close the jars.
5. Leave the jars in your pantry for 5 days.  Be sure the room temperature is around 65-70 degrees.  If it is slightly cooler, wrap a towel around each jar and keep in the pantry.

5 days later...
1. Remove the outer cabbage leaves and discard.
2. Move the jars to the refrigerator (which slows down the fermentation process).  Bubbling is a good sign that healthy probiotics are teeming.
3. Unveil your Probiotic and Enzyme Salad and enjoy at least 1/2 cup at dinner every night, and also at lunch, when possible.  

Once the seal has been broken on each jar, the salad will keep in the refrigerator for up to 1 month.