Yes, you heard me correctly. I said,
“BACTERIA laden pickles.” And I said, “What a crock!” So you
didn't hear wrongly.
Uh, wait a sec here, this is a Qigong
blog, ISN”T it?
Well, yeah.
So what the heck does that have to do
with you calling pickles laden with bacteria a crock?
I didn't call the bacteria laden
pickles a crock. I just said what a crock!
“OK, now I am confused,” you mutter
as you reach for the mouse to leave the blog post.
WAIT! This is GOOD news, not bad.
And here is why.
Lactobacilli are the good bacteria.
Lactobacillus belongs to a group of friendly bacteria that normally
live in the small intestine. They can help us in many ways with our
immune systems. Fermentation helps the lactobacillus thrive and helps
eliminate toxins.
Wait, did you say “fermentation”?
Is this a story about pickle beer?
Yes and No.
This is a post about fermented brine
pickles, and man oh man are they good.
I can't absolutely tell you exactly how
this is done, although I was at the time practicing Southern Gentleman
Farming – watching my wife make these. But I sure like to eat them.
The best pickles I have EVER had, bar none!
And yes, one can utilize a crock or a
large glass jar to do the fermentation.
Want the recipe?
We got it from the book WILD
FERMENTATION by Sandor Ellix Katz , which has recipes for a whole
plethora of fermented goodies.
How does this tie in with qigong?
Qi in the body is to a large extent
governed by the foods we eat. Which would YOU say has more qi, a
pickle that supports the body's digestive process or one that
doesn't?
Well, you can argue the above statement
all you want. I am going to the fridge and get me a good ole
fermented, crunchy pickle.
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