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Lacto-fermented Cole Slaw
Background info: Although Louis Pasteur is credited with scientific discovery of lactic acid production, chemical analysis of archaeological finds show that lacto-fermentation occurred prehistorically and likely took place during the First Agricultural Revolution (Neolithic Period). Lactic acid bacteria is naturally present in vegetables and includes strains such as Lactobacillus Acidophilus, which can help the body break down and metabolize lactose. As supplements to a healthy diet, lacto-fermented foods can improve immune-response and increase the bioavailability of iron.
– Price-Pottenger
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This lacto-fermented spin on a picnic/barbeque classic is a perfect accompaniment to Braised Beef Short Ribs.
Ingredients
- 2 cups homemade sauerkraut (Rejuvenative Foods brand makes a truly lacto-fermented store-bought version)
- 1½ cups homemade Ginger Carrots
- 1 medium sweet onion, minced
- 1 small sweet red pepper, minced
- 1 large or 2 small stalks of celery, finely sliced
- ¾ cup mayonnaise (either homemade or a commercial brand made with traditional oils such as Wilderness Family Naturals)
- ¼ cup crème fraîche
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon raw honey
- Salt and pepper to taste
- Celery seed to taste, if desired
Combine all ingredients and leave in the refrigerator overnight to allow flavors to marry. Serve as an accompaniment to any savory meat dish.
GINGER CARROTS
- Makes 1 quart
- 4 cups grated carrots, tightly packed
- 1 tablespoon freshly grated ginger
- 2 tablespoons sea salt
- 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
Directions
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down fimly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage. (This recipe for Ginger Carrots is reprinted with thanks from Nourishing Traditions, by Sally Fallon, with Mary G. Enig, PhD.)
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other recipes from Annie Dru:
Late Season Fruit and Nut Crumble
Sprouted Flour Buttermilk Biscuits
Published in the Price-Pottenger Journal of Health & Healing
Fall 2011 | Volume 35, Number 3
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