How to Make Fermented Food; Youth Activators

Published: 05/24/2015 - Updated: 05/16/2018

Previously, we talked about the importance of enzymes and their amazing rejuvenating and healing power for the body.  Enzymes equal the source of youth that so many people are searching for, and what’s even more surprising is that you can find them in countless raw foods.  Coking foods, be it plant or animal-based, destroys enzymes.

If you want to read the first part of this article, follow this link: “Enzymes: the Secret Door to Youth“

The Rejuvenating and Healing Power of Fermented Foods

The word enzyme comes from the Greek word “enzymos”, which means fermented.  Fermented foods truly do provide a powerful bowl of youth to the body, which also provides strength and health to our body’s systems, glands, cells, etc.  Fermentation creates a type of natural “acid”, which helps maintain, along with other things, healthy intestines.  Health starts in the intestines, and so do all illnesses, when the intestines are saturated in toxins and functioning improperly.  This prevents proper nutrient and food absorption, which then prevents an efficient enzymatic system in the body.  Appropriate food assimilation, absorption, and elimination is essential for keeping powerful enzymes in the body.

Juice Recipes with Fermented Foods

There are a lot of fermented products around that are truly great elixirs for a young body.  We are going to list a few below, and how to prepare them at home:

Fermented Cabbage Juice:

This sour drink opens the body’s natural hydrochloric acid flow, which is necessary for providing the body with the most efficient nutrient absorption and excellent digestion.  If your fermented cabbage juice is processed, however, (bottles, industrially prepared, etc.) this is actually not good for the body.  To make your own fermented cabbage juice, do the following:

You will need:

• One large wooden, glass, or ceramic pitcher (never use aluminum or metal)
• Fresh cabbage, preferably organic, large and that has a good color
• Small pieces of fresh vegetables, and lemon rind
• Pinch of sea salt

Directions:

•  Place slices of the fresh cabbage in the pitcher and press with a wooden kneader, so as to squeeze the juice from the cabbage.  Add a bit of water (half a glass).
• Sprinkle a bit of parsley on top, along with the lemon rind (well washed and cut into pieces).
• Add a few strips of beets and carrots.  Add a pinch of sea salt, then add a little bit more cabbage on top.  Once again, press with a kneader until the cabbage is covered in its own juice.  Once the pitcher is full, cover with a porous cloth and cover with a wooden lid.
• Place in a warm area, between 17 and 20 degrees Celsius.  This temperature is perfect for fermenting, and to produce the most powerful enzymes.
• Allow to set for two and three weeks.  Remove the cloth every once in a while, and replace with a new one to prevent mold from forming.
• Once the juice is ready, strain and store in the fridge.  Sip, preferably before breakfast, or between meals, for the following days.

Fermented Milk Whey:

This sends enzymes to break down the lactose, which creates lactic acid in the intestines.  These are amazing colon and intestinal cleansers and healers in general.  These enzymes produce a truly beneficial environment for preventing putrefied substances from proliferating, and they also prevent bacteria, viruses and other harmful substances from forming.

To make milk whey, you will need:

• Ceramic bowl (never use metal or aluminum)
• Half a liter plain, sugar-free yogurt, preferably with raw milk.

Directions:

• Let the yogurt set for 24 hours, until the whey separates from the milk.  Stir with a spoon and gradually separate the curds as they form.
• Drain the milk whey into a clean glass jar as it separates.
• Drink the fermented milk whey before breakfast.  Drink one glass each morning.

Pineapple Tepache

You will need:

• 1/2 c. brown sugar
• 1 liter water
• 1 piece fresh pineapple
• Ice
• Glass jar for 4-5 liters of water
• Wooden spoon

Directions:

1. Wash the pineapple well and remove the entire peel.  Try to remove a small piece of the pineapple along with the peel.
2. Use the glass jar and add 4 liters of water.
3. Sweeten with the brown sugar, until the sugar dissolves.

Now add the pineapple peel and cover the jar with a cloth.  Allow to set for 4 days.  Uncover and drink with ice, or cold.

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