probiotics

How to Make Gut Bacteria Healthy | Boost Gut Health | millets diet | Shuddhi | ACHARYA MANISH JI

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Gut bacteria को स्वस्थ रखना क्यों जरूरी है और इसे कैसे बेहतर करें? इस वीडियो में जानें Gut Health को सुधारने के तरीके, जिससे आपकी पाचन क्रिया मजबूत होगी और बीमारियों से बचाव होगा। Discover effective ways to boost gut health and improve digestion by maintaining healthy gut bacteria. #GutHealth #HealthyDigestion #AcharyaManishJi #ShuddhiAyurveda #NaturalHealth

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How to Make TEPACHE – An Anti-Inflammatory Fermented Pineapple Drink Rich in Probiotics

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Learn How to Make Tepache, an Anti-Inflammatory Fermented Pineapple Drink Rich in Probiotics. ➡️WATCH NEXT: ➡️ORDER MY COOKBOOK HERE:

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How to Make Milk Kefir

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Making milk kefir at home is easy and affordable. Julie shows you how! #YouCanDoThis

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How to make Kimchi

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Spice things up a bit!! Try making this awesome Korean side dish at home. Kimchi! It’s spicy and bold and will put your taste buds on sensory overload; in a good way though. It is really easy to make and very good for you as it is loaded with pro-biotics.

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Kimchi

Ingredients: The slaw
6# Napa cabbage
1 Large Daikon radish about 1 1/2 #
2 Bunches of scallions chopped
1 Green apple sliced
8 Oz. Carrots
1 Cup Kosher salt
Non chlorinated water

Procedure:
1. First sterilize the mason jar you are working with by placing it in a pre heated
oven at 200 degrees for 10 minutes. Make sure that the temperature does not exceed
this as the jar can’t withstand higher temperatures.
2. Chop the cabbage and place it in a large bowl.
3. Add all the salt and massage int the cabbage. Add a touch of water as well
about a cup. Make sure all the cabbage is covered.
4. Allow the cabbage to sit for an hour. Intermittently toss the cabbage around.
5. After an hour, strain the cabbage and rinse 3 times to get the salt out.

Spicy Kim chi paste ingredients:
1 1/2 Cups hot Korean red pepper flakes
1 Head garlic peeled
4 Oz. Peeled sliced ginger
1 Tbsp sugar
2 Tbsp. Milled crushed red pepper
Non chlorinated water

Procedure:
1. Food process the garlic and ginger till minced.
2. In a bowl, combine the mince, pepper flakes and milled pepper.
3. Add water to form a paste

The finale!!
1. Combine the slaw( including the apple, radish and scallions) and paste. Really get that cabbage good and coated.
2. Place the mixture in the mason jar(s) you are using.
3.Allow the product to ferment in a dark area.The process varies according to temperature. Ideally you want it to be between 65-72 degrees. The process can take between 2-4 days.
4.Use an air lock if you have one. This way you do not have to burp the jar.If you do not have one, it is important to release the gas from the jar about every 12 hours as the gas build up could cause the jar to explode and kim chi will be everywhere not good!
5. If using an air lock make sure to have a plate of some sort under the jar as liquid
will come through the lock and stain your pretty floors.
6. Taste test once it is a little fizzy your pretty much done.
7. At this point place the jars in the refrigerator and enjoy.
8. The Kim chi will still ferment in the refrigerator but at a much slower time frame. The longer you leave it in there the stronger and more intense it will become.