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In Korea and the Fare east fermented food are very popular. The lactic acid bacteria in the colon form lactic acids when they break down complex carbohydrates which are especially found in coarse vegetables such as cabbage varieties. The production of lactic acids lowers the acidity of the intestine and in this way reduces the growth and survival of disease-causing bacteria. In addition, the lactic acid bacteria form vitamins K and B which are essential for our physical and mental well-being. I would like to give you a recipe of fermented kale and other veggies.

Are you with me so fare? And do you want to try it yourself?

Recipe

• 1 kale in thin slices
• 3 spring onion, sliced
• 1 leek, sliced
• 1 lemon, in quarter
• 1/2 small orange pumpkin, cubed
• 25g salt

1. Clean the veggies well
2. Start salting the sliced kale in a large bowl. Hug the kale and salt well together for 5-7 minutes.
3. Add all the other veggies.
4. Clean the glass with boiled water added a little salt.
5. Add all the veggies with the juice, in the glass, with 3-4 cm air up to the lid. Pour over some boiled water to cover the veggies.

Opskrift

• 1 spidskål i tynde strimler
• 3 forårsløg, i skiver
• 1 porre i skiver
• 1 citron i kvarte
• 1/2 lille græskar, i tern
• 25g salt

1. Rengør grøntsagerne godt.
2. Hæld salt over den skivede kål i en stor skål. Kram kålen sammen med salt, med hænderne i 5-7 minutter.
3. Tilføj alle de andre grøntsager.
4. Rengør glasset med kogt vand tilsat lidt salt.
5. Hæld alle grøntsagerne med saften i glasset så der er 3-4 cm luft op til låget. Hæld afkølet kogt vand over, for at dække grøntsagerne.