skin elixir blog
NOURISH THE SKIN YOU'RE IN
So in addition to a super nourishing moisturiser (click here to read about ours) what else can we do to nourish the skin we’re in? Well research tells us that our microbiome - the integral internal ecosystem that benefits our gut health and the immune system needs an intelligent feed. If you want to learn about this then turn to expert Donna Schwenk at Skin Elixir HQ we are keen followers of Donna. www.culturedfoodlife.com
Let’s take a look briefly at Sauerkraut, fermented cabbage which is teeming with beneficial bacteria - more than is in live yogurt. It is a lacto-fermented food, which simply put is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium and other lactic acid bacteria commonly known as probiotics which thrive in an anaeroboic fermenting environment. The beneficial probiotics produced by Sauerkraut’s fermentation process is linked to improvements in immune, cognitive, digestive and endocrine functions. It contains high levels of dietary fibre, as well as significant levels of Vitamins, A, C, K and a various B vitamins. Furthermore it is a good source of iron, manganese, copper, sodium, calcium and magnesium.
Simply clean one small head of red cabbage, chop into small pieces or shreds, place in a large glass bowl, massage in one-two table spoons of sea salt until the cabbage takes on a sheen and the juices come out of it. Then pack the mixture tightly into an air tight glass jar ensuring it is covered by its juices. Screw down lid and wait a week and hey presto, it’s ready to eat and is scrumptious with homemade buckwheat or chana wraps and humous, or try it as a side to an egg, wrap and griddled halloumi.
We ask Nottingham’s finest ‘fermentalist’, Dena Smiles to give us her favourite Sauerkraut recipe and here it is. Give it a go and see how your gut loves this simple lacto-fermentation treat:
Ruby Kraut (same process as above)
Shredded Red Cabbage
1 x Apple
1-2 table spoons of Sea Salt
½-1 teaspoon of juniper berries.
For more recipes check out Dena’s Facebook page for more inspiration: Facebook.com/GoFermental