Kombucha tea recipes and kimchi recipes will help to give your body the benefits of probiotics or "friendly bacteria".
Because of the benefits of probiotics, foods and drinks that have been properly fermented will allow our bodies to absorb more minerals and vitamins "more effectively" from our food.
And fermenting food and drinks actually enhances and creates more nutrients.
Fermented vegetables like a kimchi recipe and fermented drinks like a kombucha tea recipe made the "right way" will lessen the need to spend lots of money buying probiotics!
Also, kimchi recipes and kombucha tea recipes are very easy to make at home in your very own kitchen.
Kimchi is usually a spicy fermented vegetable dish that has a noticeable aroma and a sour/spicy taste that comes from the food fermentation process.
A wide variety of fermented vegetables can go into making a Kimchi Recipe and there are quite a lot of different types of Kimchi.
The vegetables that go into kimchi are an important source of fiber and Kimchi is also loaded with vitamins (especially vitamin c).
Garlic is often used and helps with the absorption of the B vitamins. Also, garlic is a great source of Allicin, which has antibiotic and anti-fungal properties.
Kimchi delivers "friendly bacteria" such as Lactobacteria and Bifidobacteria into your intestines.
Be sure to rinse the salted napa cabbage a few times before mixing with the spicy Korean kimchi paste.
Traditionally, Koreans would bury their kimchi for months before consuming kimchi.
And that technique gave them lots of beneficial bacteria.
However, this quick and easy kimchi recipe may give you some beneficial bacteria - mainly from the fermented fish sauce.
To me kimchi is healthier with some sort of seafood in it.
I got the idea for this recipe from Sally Fallon's Nourishing Traditions. It's in the food fermentation or Fermented Vegetables & Fruits section of the book.
Place chopped vegetables and everything else in a big bowl and pound with a wooden pounder until you release some of the juices.
Put the Kimchi into a glass wide-mouthed jar and press until the juices rise to the top.
Fill the jar to about 1 inch from the very top and cap with a tight fitting lid.
Keep at room temperature for about 3 days and then move Kimchi to your refrigerator.
A kombucha tea recipe is made from sweetened tea that has been fermented by a symbiotic colony of bacteria and yeast...which resembles a mushroom.
Kombucha is part of Russian and Chinese History and was referred to as the "Tea of Immortality".
Many stories have been told about this fermented tea beverage and it was used under many names....and in many cultures.
Kombucha seems to aid the stomach to better digest food.
This beverage is also known to support the immune system and seems to help the body to expel toxins.
I believe that Synergy Drinks (basic Kombucha flavor) is a good brand to use as a starter to grow your own SCOBY or Kombucha Mushroom - just pour it in and watch it grow.
When your kombucha tea recipe is ready to drink, you are now ready to start another batch of Kombucha tea.
Just remember to save 1-2 cups of "Kombucha Starter" from your last kombucha tea recipe to start the new batch of kombucha tea.
And as a bonus, each time you make a kombucha tea recipe, you will end up with two Kombucha Mushrooms or SCOBYs (they grow a new one during this food fermentation process).
Make sure that you are careful not to contaminate your kombucha tea recipe and if it looks weird and smells off - don't drink it!
Red Wine is fermented using the skin and seeds of a darker in color grape...therefore it has more antioxidants than white wine.
Most research seems to indicate that moderate red wine consumption may help protect against heart disease.
Red Wine is also known to have a positive effect on cholesterol levels.
What seems to provide red wine with its health benefits are its antioxidants, like Resveratrol.
Learn how to make homemade wine recipes using a variety of fruits right from your very own kitchen.
Also, learn to make one of the first wines produced by food fermentation which is honey or mead wine.
Apple cider vinegar is made from apples and goes through two food fermentation processes.
The potassium present in apple cider vinegar can help to remove the excess water caused by too much sodium...which helps with blood pressure.
The potassium in apple cider vinegar also helps to reduce the toxic load in your body.
The malic and acetic acid present in apple cider vinegar helps to combat fungal and bacterial infections.
Malic acid also helps to dissolve deposits of uric acid, which form around the joints.
Unpasteurized apple cider vinegar seems to offer way more health benefits than pasteurized apple cider vinegar.