Fermented mushrooms
By Stanka Vukelić Photo: Stanka Vukelić Fermented mushrooms This recipe has already been published as part of the Zucchini Spaghetti with Creamy Mushroom Sauce recipe. Because of the excellent taste and food value you get from the process of fermentation, I’ve decided to re-publish it again – independently. Fermented mushrooms can be used in salads, raw sauces, or as a great addition to raw sandwiches. In this recipe, we use champignons, but you can of course use other mushrooms of your choice as well. On mushrooms: Did you know, that mushrooms, much like our skin, transform ultraviolet light from the sun into Vitamin D and continue to do so even after they have been harvested? Vitamin D deficiency is common in the northern regions, especially during winter. Mushrooms exposed to the sun can provide as much vitamin D as...
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Turmeric Sauerkraut Recipe – The Fermented Health Booster
By Stanka Vukelić Photo: Stanka Vukelić Turmeric Sauerkraut Recipe – The Fermented Health Booster Sauerkraut wasn’t our favorite food all until we started fermenting our own Turmeric Sauerkraut. Ironically, we now eat it every day, be it in sandwiches or as an added extra flavor for salads and soups. Besides the fact that they taste great and really grow on you, there are several great reasons to start making and eating fermented foods. Eating fermented foods will introduce beneficial bacteria into your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity! Gut bacteria and enough digestive enzymes help you absorb food better. Fermentation allows you to store these foods for longer periods of time without losing the nutrients. Researchers have established a compelling link between gut...
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