Over a period of months or years, our food is shaped by the sun, wind and precipitation. Then as soon as we eat a meal, our intestines go about the arduous task of breaking it down so everything in it can be absorbed by our bodies. They sort out which components are allowed to stay and which aren’t. This determines how we feel later, as well as what we accomplish and even what we think.
Our intestines’ essential allies in this process are millions of bacteria that help break down our food. We can help our intestines if we occasionally give them something that has already undergone a degree of bacterial conversion: fermented food. Or better yet, food that still contains live fermentation bacteria, such as pickles. A word of caution however; pickled foods from a jar or can like gherkins or sauerkraut, are usually pasteurized and no longer contain fermentation bacteria.
Thankfully sauerkraut and pickles are easy to make! Slice an organic cucumber and toss into a bowl with half a head of thinly sliced Chinese cabbage (wombok). Sprinkle with salt and mix until vegetables are damp. Add a dash of vinegar, then cover the bowl with a dish and place something heavy on top to seal. Allow to sit at room temperature for a day, out of direct sunlight. Rinse the mixture if the pickled vegetables are too salty. Enjoy.