Have you jumped into the fermented foods craze yet? Fermented foods are hot right now, and for good reason. They can improve digestion, support healthy gut flora and even help you look and feel better. But did you know you can supercharge your fermented foods? Yes, that’s right. You can power-pack your homemade fermented foods to work even better for you.
How? By adding MegaSpore Biotic to your ferment. MegaSpore, aspore-basedd probiotic, will produce a broader spectrum of nutrients and a more robust enzyme profile in your ferment, allowing for better absorption of your fermented foods.
Now don’t let this process intimidate you. If you’ve never made your own ferments before, you may be wondering:
Is it safe? Will it work? Will it be worth it?
Yes. Yes. And yes.
What you’ll find is that it’s a lot less technical and there’s a lot more leeway than you might think. It’s actually quite easy and fun, so let’s get started.
What you’ll need:
1 quart wide mouth mason jar with lid (Check out this lid)
2 cups of good quality filtered water
1 Tablespoon of good quality mineral salt such as a sea salt, Real Salt®, or a pink salt
About 3 1/2 cups of fresh (preferably organic or home grown) vegetables of your liking
1 capsule of MegaSpore Biotic
Good vegetable choices to start with would be:
- Green beans
You can chop them, slice them, chunk them or shred them depending on preference. You can also add fresh herbs such as rosemary, dill or cilantro for added flavor. Just make sure they’re clean, free of debris and the fresher the better!
The Step by Step Details:
1. Clean your jars really well. You want them to be impeccably clean to make sure there isn’t any bacteria lurking about before you begin. This will avoid cross-contamination where you can get unwanted bacterial strains growing in your ferment.
2. Make your brine. Add about 1 Tablespoon of a good mineral-rich salt to 2 cups of pure clean filtered water and stir until it dissolves. You can add more or less salt, depending on taste, but start there and adjust your next batch to your liking. Never use tap water. Chlorinated water will inhibit your ferment. Always use a good quality salt (see above).
3. Pack your jar tightly with veggies. You can layer them or mix them all together. Stop filling about 1 inch below the top of the jar.
4. Open your capsule of MegaSpore and distribute it evenly throughout your vegetables.
5. Add your brine, filing just above the level of the vegetables. You probably won’t need the entire 2 cups of brine, just use what you need. If your veggies float up to the top and start bobbing above the water level, you can weigh them down with a fermentation weight so they stay submerged. Alternately, you can lay thick carrot slices over the top. . .whatever it takes to keep them under water as best as you can.
6. Top your jar with the lid. Set it in a safe, room temperature location away from direct sunlight to ferment for the next week (give or take a couple of days). You’ll need to make sure you burp the jars daily to release any built up carbon dioxide. Just unscrew the lid enough to let the gasses out, then immediately tighten back up. Check out the Kraut Source lid to skip the need to burp your ferment
7. At about the one week point, your vegetables should have fermented nicely. Give them a taste and if they’re about right, move your fermented veggies to the refrigerator where they can stay safely for a couple of months, if not longer.
Note: you may get some foam or film on the top of your ferment during the process. Just skim it off and discard. The brine will likely become cloudy after a day or so. This is completely normal.
Lastly, if you’re new to fermented foods, it is recommend that you start slowly. You might even start with just a spoonful of the brine to get your gut used to it. Over time, you should be able to integrate fermented foods nicely into your regular diet, and reap the benefits throughout your body.
We’re excited for you to try this supercharged version of fermented foods. Comment below and let us know how it turns out!