Cannabis & vegetable 'kraut' (probiotic lacto-ferment)

Sauerkraut may be one of the most popular ferments, and is easy to make. Try this recipe with our special herb cannabis and additional vegetables (you can mix and match), almost any vegetable could be fermented, it is a great way to provide good nutrition year-round. Ferment one vegetable alone or create a mix of many different kinds, along with herbs and spices, for a variety of cultured foods.

Ingredients:

• 1 large head of cabbage
• 700 grams of carrot
• 3 -4 large handfuls of fresh raw Cannabis fan leaves
• 500 grams of cauliflower
• 2 large white onions
  
• 1 large tomato
• 1 cup of cucumber juice
• 2-3 tablespoons sea salt or pink himalayan rock salt

Instructions:

1. Chop or shred cabbage. Sprinkle with salt.
2. Knead the cabbage with clean hands, or pound with a potato masher or about 10 minutes, until there is enough liquid to cover. 
3. Shed the cannabis leaves finely and knead into mixture
4. Grate or thinly slice the carrot, cauliflower and onions, slice the tomato and add to the mixture along with the cucumber juice and knead until well mixed
5. Stuff the mixture into a large jar, pressing the vegetables underneath the liquid. If necessary, add a bit of water to completely cover.
6. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
7. Culture at room temperature (15-20°c is preferred) until desired flavor and texture are achieved (about 4 weeks) If using a tight lid, burp daily to release excess pressure.
8. Once the 'kraut' is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.

What Is Lacto-fermentation?
Fermentation is as old as life itself. At some point, humans learned to guide the process to repeat especially tasty results. These processes have been handed down and passed around, creating beloved foods and national dishes. The most familiar fermented foods are made using lacto-fermentation.

Lactic Bacteria
Most people think about beer or wine when they hear the term fermentation. While certain yeasts are used to convert the sugars in grape juice or grains into alcohol, it is bacteria that are responsible for lacto-fermentation. The “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus. Various strains of these bacteria are present on the surface of all plants, especially those growing close to the ground, and are also common to the gastrointestinal tracts, mouths, and vaginas of humans and other animal species.

Lactobacillus bacteria have the ability to convert sugars into lactic acid. The Lactobacillus strain is so named because it was first studied in milk ferments. These bacteria readily use lactose or other sugars and convert them quickly and easily to lactic acid. However, lacto-fermentation does not necessarily need to involve dairy products.

Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. (Read more about preserving food with lacto-fermentation.) Beyond preservation advantages, lacto-fermentation also increases or preserves the vitamin and enzyme levels, as well as digestibility, of the fermented food. In addition, lactobacillus organisms are heavily researched for substances that may contribute to good health.
Fermented Foods

The diets of every traditional society have included some kind of lacto-fermented food. Europeans consume lacto-fermented dairy, sauerkraut, grape leaves, herbs, and root vegetables. The Alaskan Inuit ferment fish and sea mammals. The Orient is known for pickled vegetables, sauces, and kimchi in particular. Farming societies in central Africa are known for porridges made from soured grains.

Pickles and relishes are a part of the American food tradition. Since the advent of industrialization, most pickling is done with vinegar, which offers more predictable results, but no lactic acid. With just a little patience, instruction, and minimal supplies, it is possible to learn the time-honored art of lacto-fermentation.

The important thing is not to be intimidated by lacto-fermentation. Unless it smells unmistakably putrid (in which case common sense says throw it away), fermented foods are some of the safest foods. They are easy for even a beginner to prepare, and it doesn’t take long to gain enough confidence to venture beyond basic yogurt or sauerkraut to an endless variety of vegetables and fruits, beverages and more.