probiotics

Our sauerkraut will help fill your dog's tummy with probiotic health! It's easy to make, and with just a little bit of work, you'll have your own homemade sauerkraut for a fraction of the cost.&nbsp;

Probiotic Rich Sauerkraut

head Cabbage (small, organic)

ea Carrots (organic, optional)

tbs Sea Salt

Using a food processor, finely chop the cabbage (and the carrots if added). The carrots will give your sauerkraut a sweeter flavor.

Place all chopped ingredients in a glass bowl in layers. Sprinkle a bit of the sea salt on top of each layer, until it's all gone.

Using your well-washed hands, massage the salted chopped ingredients together for approximately 10 minutes. Water will produce from the mixture - this is good, do not toss this out.

Wash your hands and cover the massaged cabbage mixture in their glass bowl with a towel. Let them stay like this for 30 minutes.&nbsp;

Spoon cabbage mixture into fermenting jars. Push them down with a tamper. Use the cabbage mixture water to evenly cover the ingredients in the jars. Place a glass weight on top of the ingredients. If you need a little more water, add filtered water. Make sure that all cabbage mix ingredients are under the water by about 1/2". For ease, you will want to get this fermenting kit.

Place a fermenting top on each jar and seal tight. Remove the air from the cabbage mixture packed fermenting jars. This is most easily accomplished with the fermenting kit.

Put the jars in a dark, cool place where the temperature never gets above 70 degrees.

Allow to sit for 21 days. Once opened, keep in a refrigerator and use within two weeks. The refrigerator temperature stops the fermentation process. You can also freeze the sauerkraut up to 2 months.

Pickled onions are one of our favorite condiments and we always have a jar of homemade ones on hand. For this fermented onion recipe, we used red onions because their sweetness, paired with the natural sourness of lacto-fermentation, makes this a deliciously tangy fermented snack that’s packed full of umami.Here at FarmSteady, we love our fermented vegetable recipes. Why? Because they are some of the easiest and tastiest ferments you will ever make, and they are perfect if you are a beginner just starting to get your fermentation groove on. Give this fermented red onion recipe a go, and soon you will start using pickled onions on everything from burgers to tacos, and even to spice up your avocado toast.Fermented red onions are closer in texture to cooked onions than raw. The process of fermentation breaks down the onion’s crisp texture, transforming them to a smooth and silky condiment. If you usually avoid raw onions because of their bite and pungent flavor, pickled onions are a great alternative. In addition to the change in taste and texture, the fermentation process makes onions easier to digest and even more nutritionally beneficial than if you were to cook them. Lacto-fermentation creates a ferment packed with natural probiotic cultures that our gut loves, so this is not just a delicious condiment, but a healthy one too. This is why we prefer homemade to store bought, as pickled onions from the store are not always fermented.

Fermented Red Onions

red onions, thinly sliced

salt

water

In a large mixing bowl, combine your sliced onions and salt. Massage onions for a few minutes until well combined and onions begin to sweat and soften.

Pack the onions into your fermentation jar. Add any liquid released from the onions.

Add fermentation weight and pour in water.  The liquid will not cover your onions on day one. Questions about fermentation weights? Check out our Fermentation Weight Guide.

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video).  Let ferment at room temperature out of direct sun light.

Check your onions the next day once the onions have had time to release some liquid. Top off fermenter with water so onions are fully submerged when weighted. Return lid and airlock and continue to let ferment at room temperature out of direct sunlight for 5-7 days.

Transfer finished pickled red onions to jars and move to the refrigerator. Fermented onions will keep refrigerated for at least 2 months.

https://www.youtube.com/watch?v=udtyyN50Ti0

Easy homemade red cabbage, carrots and ginger sauerkraut. Super healthy probiotic food.

Carrot, Ginger, and Red Cabbage Sauerkraut

lbs Red Cabbage

tbs pink Himalayan salt, Salt

Carrots

tsp Ginger, Grated

tsp Caraway Seeds, Optional

Fermenting Crock Pot

Mason Jars

Pounding Tool, e.g Wooden Cabbage Stomper

Food Processor, Or Knife and Cutting Board

Peel the carrots, and ginger and thoroughly rinse...

Peel the carrots, and ginger and thoroughly rinse with the cabbage.

Make sure your hands, and everything that comes...

Make sure your hands, and everything that comes into contact with the cabbage, are clean as they can be.

It is smart to use a container that...

It is smart to use a container that will comfortably fit the softened cabbage while leaving a couple of inches of space at the top to avoid overflow.

You can chop and slice the cabbage with...

You can chop and slice the cabbage with a knife, but it is much easier to shred the cabbage using a food processor.

Place the cabbage and the salt in a...

Place the cabbage and the salt in a large mixing bowl or equivalent. We are using a large saucepan. Massage the salt into the cabbage for a few minutes.

Leave for 10-15 minutes then repeat the scrunching....

Leave for 10-15 minutes then repeat the scrunching. You will draw out the moisture from the cabbage and create a brine.

Transfer the cabbage, carrots, and ginger to the...

Transfer the cabbage, carrots, and ginger to the fermenting crock handful by handful.

It is a good idea to keep a...

It is a good idea to keep a couple of the large outer cabbage leaves prior to chopping up and place under the weight. The large leaves help keep any bit that floats to the top under the brine.

Make sure to press down to release air...

Make sure to press down to release air bubbles out from below. Once filled up weigh the cabbage down using stones or a heavyweight to cover all the food.

Submerge everything as little pieces can float to...

Submerge everything as little pieces can float to the surface. The brine will also develop over a few days to cover the cabbage.

Cover the fermenting crock with its lid and...

Cover the fermenting crock with its lid and leave in a kitchen cupboard or dark place at cool room temperature.

A nutritious anti-inflammatory healthy gut smoothie packed with superfood ingredients

Healthy Gut Smoothie

milk

¼ cup non-dairy milk of choice, I use coconut milk

banana

ice cubes

leaves

honey

mint

green tea matcha powder

Add all of the ingredients to a blender...

Add all of the ingredients to a blender and blend until completely smooth. Taste for flavor, and add a small amount of honey if desired.

Try this healthy mayonnaise alternative with sandwiches, wraps and so much more!

Healthy Greek Yogurt Mayo

The Dr. Oz Show

Gut Thriving Leek + Bok Choy and Miso Soup

Tbsp coconut oil

leeks (sliced and washed)

mushrooms

baby bok choy

garlic (minced)

tsp Fresh Ginger Root (shredded)

bone broth (or vegetable broth)

Filtered Water

Tbsp miso paste (I used brown rice miso)

Delicious and healthy pumpkin smoothie recipe! A super creamy pumpkin pie smoothie with yogurt perfect for a fall breakfast or snack.

Healthy pumpkin smoothie

yogurt of your choice. I used plain low-fat*

pumpkin puree. Canned

Tbsp raw, unfiltered honey

tsp pumpkin pie spice

tsp pure vanilla extract

Blend

Blend all ingredients in a blender until smooth. Enjoy!

Make kefir at home with just two ingredients!

Easy Homemade Kefir

whole milk (NOT ultra-pasteurized)

kefir grains

quart-sized mason jars

Mesh strainer, plastic (not metal)

Silicone spatula

Coffee filters

Rubber bands

berries

vanilla

keto confectioners sweetener

These fermented apples are packed with probiotics and are SO easy to make!

Fermented Apples

apples (approximately 3 large apples)

cinnamon (or 1 tablespoon ground)

- 1 teaspoon unrefined salt

lemon

starter culture* (optional)

Water

Quart Jar

Fermentation weight** (optional)

Fermentation lid (optional)

Add your starter culture (if using), unrefined salt,...

Add your starter culture (if using), unrefined salt, juice of 1 lemon, and 1/2 cup of water to a small bowl. Whisk well to combine. If using ground cinnamon instead of a stick of cinnamon, add to the liquid mixture and whisk again.

Pack your peeled and chopped apples into a...

Pack your peeled and chopped apples into a clean quart jar, and add the cinnamon stick (if using).

Pour the liquid mixture over the apples.

Add in enough filtered water to completely cover...

Add in enough filtered water to completely cover the apples. The apples will float, but once the weight is in place they will stay below the surface of the brine.

Add a fermentation weight** (or a 4oz canning...

Add a fermentation weight** (or a 4oz canning jar weighted with water or brine) and press down to keep the apples submerged.

Fit the jar with a pickle pipe, airlock...

Fit the jar with a pickle pipe, airlock fermentation lid, OR a screw on lid.

Ferment for 2-5 days, or until bubbly and...

Ferment for 2-5 days, or until bubbly and active. Fruit ferments very quickly, so it's important to keep a close eye! Your apples are ready when they smell slightly alcoholic, but not overly pungent.

Once your apples are fermented to your liking,...

Once your apples are fermented to your liking, remove the weight and add an airtight lid. Store in the fridge for 2 weeks or up to 2 months as long as there are no signs of spoilage. Enjoy!

As you can see, cantaloupe is loaded with good-for-you properties. And so is fermenting. So let's put both together and make delicious fermented cantaloupe.

Fermented Cantaloupe Recipe

Cantaloupe (- Organic if possible.)

Filtered water (- If necessary.)

tsp Spices

handfull Basil (- Optional - Basil pairs well with cantaloupe.)

Cayenne pepper (- Optional)

First, wash your melon. Then cut the melon in half and remove the guts. Be sure to save the pulp and seeds. Three reasons: A) seeds for planting next year B) seeds for roasting, and C) to put all scraps in a jar and ferment into vinegar.

Slice the melon, remove the skin.

Save the skins too. They go into the vinegar making jar. This works best with unsprayed melons. If you have only conventional store bought melons, you can try to scrub them and hopefully it will work just fine. '

Cut the flesh into chunks and place them into a zeroed out bowl on your scale. (Put the bowl on the scale and turn it on so it reads 0 with the bowl on the scale.

Prepare the Melon

Weigh your melon on a scale using the grams setting. Calculate 2% of that weight for your salt ratio. If you have 500 grams, 2% is 10 grams of salt. Alternatively add 2 tablespoons per quart jar. Mix it all well and let it sit for 10 minutes or so to start drawing juices.

Salt The Melon

If you're using spices, it's best to add them first to keep them from floating up. I often forget and add them later. So far no problem.

Pack the pieces into your mason jar. I like to use a pickle packer to pack everything well. The jar should be near full, to about an inch below the rim. This will compress a bit more once you add your weight.

If you don&#39;t have plenty of brine to cover your cantaloupe pieces, after packing them down, add a little water. It will change the salt ratio slightly, but not enough to hurt anything.

Fill your jar

Place a glass fermentation weight on your ingredients. If you don't have one, you can use a boiled, clean rock, a baggie filled with marbles or brine, or some other food-save, non-corrosive item you have on hand.

Weigh down your Ingredients

If you are using a mason jar, I highly recommend a fermentation lid or airlock. They are self venting and are so easy to use. No maintenance necessary. If you don't have one, you can use a 2-piece mason jar lid. However, you'll need to remember to burp the jar once a day.

Or you can try to screw the band on loose, so it can self vent. Without a fermentation lid, be sure to keep an eye on the fermentation to see if a yeast layer forms on top, which is harmless, but should be skimmed off or it can give your fermentation an off-flavor.

Cover your jar

Place your jar our of direct light with a bowl or plate under it, at about 70-85 ℉. This temperature should be maintained over the course of the next 3 weeks. Some fluctuation is fine, but avoid prolonged lower or higher temperatures. For more details on fermenting and why this is important, visit my lacto-fermented vegetables page, a beginner course on fermenting.

Fermentation

After 2-3 days, your fermentation should start to look active. You should see bubbles forming, maybe a bit of overflow, and a cloudy brine.

If you are impatient, you can smell and taste them now and use them if you like a very light fermentation, but if it doesn't taste tangy yet, leave it to ferment a bit longer.

For a full fermentation, leave it alone for 3 weeks. The melon pieces will get more acidic and have increased probiotic activity. That means more beneficial probiotics for your gut. However, if your ambient temperature is very high, you might want to cut that a little short to prevent the cantaloupe from turning soft.

After 3 weeks, it should go into cold storage, but before you put your jar away, open it and smell the melon. It should have a pleasant tangy scent. Now taste a piece. If they are nicely tangy and firm and you like them that way, you can take out the glass weight, place a sealing lid on the jar and refrigerate or cellar them.

Fermenting them for three weeks for a full fermentation yields the highest health benefits.

Check Your Fermentation

Who knew?! I had no idea you could ferment cantaloupe (or salsa!). This sounds delicious and extra good for the gut.  Your instructions are perfectly detailed… even I (a newbie) could figure out how to make this by following them.  Thank you for sharing!

I haven't ever heard of fermented cantaloupe but I really miss eating melons in the winter.  The time that we can enjoy fresh produce feels so short.  It's worth a try!  :)

Marinated in a very slightly sweet/savory miso sauce, this miso-lemon baked steelhead trout (or salmon works too!) is succulent and tender. The recipe has only 5 ingredients, all naturally gluten-free. The baked steelhead's sweetness balances the tangy flavors of the miso, vinegar, and lemon.

Miso-Lemon Baked Steelhead Trout

brown sugar or coconut sugar

rice vinegar

mirin (or 1 more tablespoon rice vinegar)

lemon (to squeeze over the fish)

Place the steelhead fillets, skin side down, onto parchment paper on a rimmed baking sheet.

Mix the miso, brown sugar, vinegar and mirin together in a small bowl.

Spread evenly over the fillets (I use a flexible spatula).

Let marinate at least ½ hour and as long as 8 hours. If you marinate for the shorter time, leave the fish at room temperature. If you marinate for longer than 30 minutes, you will need to refrigerate the fish, but remove it from the refrigerator about 30 minutes before baking so that it comes to room temperature.

Top 11 probiotics recipes from across the web

The most viewed probiotics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Probiotic Rich Sauerkraut

Fermented Red Onions

Carrot, Ginger, and Red Cabbage Sau...

Healthy Gut Smoothie

Healthy Greek Yogurt Mayo

Gut Thriving Leek + Bok Choy and Mi...

Healthy pumpkin smoothie

Easy Homemade Kefir

Fermented Apples

Fermented Cantaloupe Recipe

Miso-Lemon Baked Steelhead Trout

Top 11 probiotics recipes from across the web

The most viewed probiotics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Probiotic Rich Sauerkraut

Fermented Red Onions

Carrot, Ginger, and Red Cabbage Sau...

Healthy Gut Smoothie

Healthy Greek Yogurt Mayo

Gut Thriving Leek + Bok Choy and Mi...

Healthy pumpkin smoothie

Easy Homemade Kefir

Fermented Apples

Fermented Cantaloupe Recipe

Miso-Lemon Baked Steelhead Trout

The most viewed probiotics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine