• Tadeusz

Lacto-fermented Pumpkin with Ginger!

Aktualisiert: 22. Apr.

Pumpkin season is over for just about everybody else, ours is just starting, as our Pumpkin is ready after about a month and a half of fermentation.

This one is one of our seasonal ferments, so we have it while we have it.

And while we have it, let's enjoy it.

Pumpkins are very beneficial health-wise, as they are loaded with very beneficial beta-carotenes.

Beta-carotene is a powerful antioxidant, which gives vegetables and fruits their vibrant orange color. The body converts any ingested beta-carotene into vitamin A.

Beta-carotene is very beneficial for the eyes and it also helps with certain cancers, asthma, diabetes & heart disease.

It also delays aging and body degeneration.

Pumpkins also are a good source of fiber, potassium, and vitamin C.

Our recipe is simple. And this is also a great way to use up your decoration pumpkins. So we started with those beauties:

After peeling & de-seeding them:

They get grated in our very useful food processor.

Next, we take these:

Apples and onions will act as a prebiotic = food for the gut friendly bacteria.

We puree them with some of the liquid from our other ferments and some water.

Next we mix it with grated pumpkin and unrefined Atlantic sea salt.

Then we let the mixture stay overnight so the salt wilts the pumpkin and it draws juices out.

Next the whole mixture goes into our fermenters for the fermentation process.

After a minimum one month of fermentation (1.5 months in this case), we transferred our pumpkin into bigger glass jars.

When needed, our Fermented Pumpkin get transferred into smaller retail jars.

Ingredients: Pumpkin, Apples, Ginger, Red Onions, Unrefined Atlantic Sea Salt & Probiotic Cultures

Disclaimer: All medical information in this post is merely information & not advise. If you need medical advice, please consult your doctor or other appropriate medical professional.

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