Lacto-fermented Pumpkin with Ginger!

Aktualisiert: 22. Dez 2019

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

This one is one of our seasonal ones, so we have it while we have it. And while we have it, let's enjoy it. Besides, pumpkins are very beneficial health wise, as it is loaded with very beneficial beta-carotene. Beta-carotene is a powerful antioxidant, which gives vegetables & fruits their vibrant orange color. The body converts any ingested beta-carotene into vitamin A. Beta-carotene is very beneficial for the eyes & 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 beautiful machine:

Next, we take these:

The apples & onions will act as a pre-biotic, read food for the gut friendly bacteria. We puree them with some of the liquid from our other, previous ferments.

Next we mix it with grated pumpkin & unrefined Atlantic sea salt. Then we let the mixture stay overnight so the salt wilts the pumpkin & draws all the juices out. Next the whole mixture goes into our fermenters for proper fermentation.

After about one month of fermentation, month & a half in this case, we transferred our pumpkin into glass jars

& now it's ready for enjoyment:

Stop by at our Cafe, while we have it. Otherwise, you'll have to wait till next year.

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.

#Lactofermented #PumpkinwithGinger

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