My Kitchen Counter is Covered in Bacteria!

*Just a note:  There are two posts today. If you’d like to go back and read the earlier it’s Wk 5 ICADS –Thanks!

On Friday I made Lacto-Fermented pickles with some of our home grown cucumbers I made two different flavors, I’m anxious to see how these turn out.

I kind of did my own thing with those… and made it up as I went along. The bag is an alternative to the coffee filter.  Trying this method out. It’s all experimentation when you’re first learning anyway, right?  Also, I placed OAK leaves in my pickles to hopefully give them a crunch!  Turns out Cucumbers need TANNINS to be crunchy.  Who knew?!
The cabbage and the carrots were store bought. I’d rather have home grown carrots; but none this year.(may pick up some at the Farmer’s Market)  Though I’ve made the carrots before and I used store bought carrots; and they were delish!  I’ll include links for these recipes at the bottom for all of them.
The cabbage has apple slices in them, along with some grated apples.  I am really hoping this turns out. I got the recipe from another source…but I used WHEY instead(which she said was fine).  Mine has a lid on top, under the hand towel. Its not an air lock lid. 

• CABBAGE/ KRAUT
• DILLY CARROTS
• FERMENTED PICKLES (this is a link for her recipe for pickles—I used the Dilly Carrots recipe for my pickles)
• CRUNCHY PICKLE SECRETS (I implemented this technique to try and make A CRUNCHY PICKLE— I am still waiting on results at the time this post was published) 

The last jar at the far end--  KOMBUCHA.  I have much success with that yummy drink.
Here is something to think about--

Now, obviously, you’re not going to eat that slimy, yucky watermelon—but the bacteria will! Unlike the burgers and fries—they won’t touch it!
All of these foods (that I’ve canned/fermented) are made when the GOOD BACTERIA eats away at the sugars, creating a preserved PRO-BIOTIC-FULL food that is healthy for you. It’s not over processed—so the vitamins from the vegetables are still there and the good bacteria works in harmony with the vitamins, to make your body strong, healthy, and immune! Starting in GUT!  I’ve just started with the vegetables in 2015. The first recipe I made was the Dilly Carrots. The Kefir is a new addition too. (I’ll share more on it later) I’ve been drinking Kombucha for almost a year and love the way it tastes and the way it effects my body. 
These are real foods I’m using to help combat the T-2 diabetes. It is working for me. I just had to share it with you!**

‘Til next time, eat healthy!
Patricia
So then, my beloved, just as you have always obeyed, not as in my presence only, but now much more in my absence, work out your salvation with fear and trembling;
~Philippians 2:12


**disclaimer: This is NOT medical advice.  I’m not a doctor, nurse or skilled medical professional.  I am just a homemaker with Type-2 diabetes.  I am looking for a way to be the healthiest me I can be.  If you think you have diabetes(or some other debilitating disease)… please see your doctor. I’m not responsible for your health—you are.