Instead of Kombucha - which has a vinegar like taste -
this fish recipe from the Aussies
makes Salmon palate friendly for those who do not like oily fish
that is good for you.
Prep Time
25 Mins
Passive Time fermenting
3 Days
Servings
Liter jar or 32 ounces
Grab some mayonnaise jars or Mason Jars - You
need Glass for fermentation.
Now while you sip Scotch from your mason jar to augment your gut health with alcohol do not interfere with fermentation happening in the gut!! By adding a fermented food- post sipping- you will be following the same safe practices of our great grandparents who had no access to modern antibiotics. in those days your immune system was your best friend. Yet nobody knew conclusively how much 40% alcohol
(spirits like wine or beer range from 0.5 to 13% alcohol ) is required to have a gut advantage.
The latest studies
"According to The Associated Press, recently, the federal government's dietary guideline for how much alcohol is considered healthy to consume on a daily basis was lowered to one drink daily for both men and women."
Read More: https://www.mashed.com/229679/heres-what-happens-when-you-drink-whiskey-every-day/?utm_campaign=clip
With those new guidelines you will need the right food to protect your gut as long as COVID-19 is raging. Drinking will only hinder if its overdone. But its very difficult to overeat fish. Just ask the average Aleutian Native.
Ingredients
½ cup whey dripped from yogurt or kefir
3 Whole Fish Salmon ( good fats fish)
8 – 10 Whole Pepper Corns Crushed or whole (own preference)
¼ White onion Sliced pieces (optional)
½ Tsp Coriander seeds
½ Tsp Dill seeds
3-4 Bay leaves
½ cup water
Instructions
Skin the fish and remove the bones, cut into mouth size pieces.
Put the pieces of the fish into the jar mixing with slightly crushed peppercorns, a few slices of white onion (optional), coriander seeds, bay leaves and dill seeds or dill herb.
3. In a separate jug add ½ liter of water and dissolve 1 tablespoon of sea salt and 3-4 tablespoons of your homemade whey. Pour this brine into the jar with the fish until the fish is completely covered; if the fish is not covered just add more water.
4. Close the jar tightly and leave to ferment for 3-5 days at room temperature, then store in the fridge.
5. This fish does not keep long, so consume in the next few days.
Serve with avocado, lemons and onions. Or any greens lightly steamed like Kale.
Happy Gut Health To You