Million Dollar Housewife

Several years ago, I was very sick and unable to eat anything no matter how healthy it was. I could not even digest a piece of vegetable.

I was very much underweight at the time and my body was in desperate need of nourishment.

I was willing to do whatever it took to find out what would help my body get the nourishment it needed.

I was reading a lot at the time and trying to educate myself as much as I could, and then I started to read about fermentation and discovered “The Body Ecology Diet”.

Donna Gates, founder of this diet, has always put a big emphasize on fermented foods and drinks and that really caught my attention.

I was also fascinated to find out that every culture in the world had their own form of fermented foods in one form or another. It was fascinating for me to realize how people did things in times where there was no fridge and there was no processed foods. It is like they instinctively knew what to do and what was good for them.

It seems to me that we have berried ourselves in the clutter of processed and junk foods and as result of this we have disconnected ourselves from instinctively knowing what our bodies truly hungers for.

Cultured vegetables are known to help with digestion, cleansing and provide your body with a rich and hardy source of healthy microflora. They are also rich in minerals and vitamins as well as being predigested for you.

My body was starved at the time for nutrition and this seemed to be everything that I needed.

Vitamins and supplements did nothing for me then. I even had strange reactions to them.

My body was starved for something and I had to figure out what it was starved for.

Now I know that I much prefer to get most of my nutrition in a form that my body can recognize, the way it was intended to.

As I read more and more about fermentation, it all made so much sense to me. It is like my taste buds started to responds and I began to hunger for making my own.

Thanks to fermentation!!!! It has had a huge contribution on my journey to recovery.

Now, when I tell people that I ferment my own vegetables, they almost look scared and they don’t seem to understand what that really means.

How could that possibly be good for you? How could I possibly be eating shredded vegetables that have sat on my counters for days, they must be rotten or toxic seems to be what most people are thinking.

But once you experience the benefits and realize how good they are for you, nothing will stop you from making your own. You will grow to love your cultured vegetables with a big smile on your face because you will be so grateful to eat foods rich in healthy microflora with everyone of your meals.

There is not one day that goes by in our home where we are out of cultured vegetables, even my husband is now addicted to them :)

He use to wonder at the time, when I first started experimenting with fermented foods, what I was up to. I was constantly in the kitchen fermenting something and looking at my latest experiment fizz, expand and bubble up over the days. It was like I was having a love affair with my culturing vegetables :-)

I was fascinated by the process and fascinated to discover that the more they sat fermenting, the better and tastier they got.

I also loved to watch their colors change. Like for example, when I make them with green and purple cabbage, they end up with a beautiful pink color. That is so awesome to me!!

I had a very small kitchen at the time, so I had to spread them out throughout our apartment. I remember just loving to notice them sitting on a piece of furniture as I would walk by them. It is like I had pieces of live art laid out throughout our home.

It made me feel so wealthy!

I love my cultured vegetables.

(Here is a link to learn more about cultured vegetables. Using a culture starter is not necessary but it insures a more consistent batch that are more potent and full of probiotics. Some people also like to use sea salt as another option instead of the culture starter.)

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