Vegan Paleo by Jenna Zoe

Author:Jenna Zoe
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2019-01-02T16:00:00+00:00

Sauer-Carrot

I’m a true believer that a healthy gut is central to good health. There’s a lot of talk about the importance of taking probiotic supplements, but for a homemade alternative try fermented foods. You can ferment almost any vegetable combination you wish. This is my version of sauerkraut, usually made using shredded cabbage. Radishes, cucumbers and beetroots/beets also work well. You can boost your immune system and ease all kinds of digestive problems by adding a scoop of fermented foods to one meal daily.

550 g/4 cups shredded carrot

2½-cm/1-inch piece of fresh ginger, grated

3 tablespoons dulse or nori seaweed flakes (optional)

2½ tablespoons salt

2 probiotic supplement capsules (such as Acidophilus or a broad-spectrum probiotic)

4–5 outer leaves from a cabbage

a large wide-mouth, sterilized glass jar

SERVES 6

Put the shredded carrot, grated ginger, seaweed flakes (if using), salt and the contents of the probiotic capsules in a large mixing bowl. Mix well by hand and set aside.

Line the glass jar with cabbage leaves, then fill with the carrot mixture, pressing it down as you go. Fill the jar to about 5 cm/2 inches from the top. Pour in enough water to cover the mixture completely, then cover it with one more cabbage leaf.

Screw the lid loosely on the jar – you don’t want it to be airtight as it will negatively affect the fermentation process.

Place the jar in a warm environment (about 22°C/72°F) to ferment. In the summer, this should take about 3 days, but in winter it could take 7–9 days. To help the process along, you can wrap the jar in a dry kitchen cloth or place it in the oven with just the light on.

The way to tell if your mixture is done fermenting is to open it and taste the sauer-carrot for tanginess.

NUTRITIONAL INFORMATION

Per Serving: 51 kcals/215 kJ, 0.4 g fat (0.1 g saturated), 1.5 g protein, 8.1 g carbs (7.5 g sugars), 2.2 g salt, 4.7 g fibre

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