How To make Cabbage Casserole (Lacto)
1 Head cabbage
2 c Tvp, dry
1 3/4 c Boiling water
1 ts Garlic powder
1/2 ts Black pepper
1/2 ts Marjoram
1/2 c Chopped onion
2 ea Egg whites
1 cn Tomato soup, condensed
2 c Tomato juice
1 cn Water
Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp mixture on top. Cover with the remaining cabbage. Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2 hours. Posted by rskoss@bronze.coil.com to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
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The Complete Guide to Fermenting Every Single Vegetable
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It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we've departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round.
Well it turns out, we actually adapted to eat preserved food and not just fresh food all year round. Fermentation unlocks certain nutrients that aren’t available in fresh food that can provide major health benefits by consuming them in your diet.
In this video, I’ll be focusing on one specific fermentation technique called lacto fermentation (yogurt, kimchi, sauerkraut) that converts starches in your food to lactic acid. By learning a simple formula of salt and water, you can pretty much take any fresh veggie you find in the market and preserve it to unlock incredible flavors and health benefits in your food!
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What even is lacto-fermentation?
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2013 paper showing how lactic acid bacteria use osmoprotectants to survive high-salt environments:
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The Complete Beginner's Guide to Fermenting Foods at Home
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00:00 - Intro
02:42 - Science of Lacto Fermentation
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I know this is a rather long video but I wanted to give you a complete guide to lacto fermented food all in one place! In this video we cover just a taste of the science behind lacto fermented foods and then we get down and dirty on the 4 different recipes below! please use this as a guide to help you navigate the wonderful world of fermenting foods! #kimchi #kvass #sriracha #sauerkraut
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Red Cabbage Sauerkraut Recipe
Sauerkraut is one of the easiest of fermented dishes to make. Most of the store bought stuff is pasteurised so doesn’t have the health benefits that raw kraut has. It has the perfect sour taste to go in a burger or mixed into a salad.
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How To Make Your Own Lacto-Fermented Sauerkraut
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Make Your Own Lacto-Fermented SauerkrautFermenting cabbage into sauerkraut is an amazing process.
There is no other preservation method I know where your food gets healthier than in lacto-fermentation.
With the addition of just a little salt and time, you go from plain-old cabbage (which I think is great just the way it is) to a super-food filled with enzymes, probiotics and amazingly healthy acids.
Best of all, though, not only is this process inexpensive (most superfood comes with a super price tag too) but it is EASY to make once you understand it.
In this video, Carolyn will take you through each step you need to create delicious and healthy sauerkraut.
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What NO ONE Tells You About Fermented Foods!! (Watch Before Fermenting)
Why does no one mention this about fermented foods? It's all positives and how great fermented foods are for your digestion. What about the downsides from all the acids? Kombucha can destroy your teeth and give you cavities.
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