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  • Writer's pictureKata Csehek

Eat this Seasonal Probiotic Salad Now

You know probiotics are little living creatures, bacteria, that help your body to thrive on multiple levels? They rather sooner or later die when closed up in a dark capsule without air and moisture. So you stand a good chance for waisting your money if you buy them as supplement. No stress, you can easily eat them fresh in your food, such as eating sauer kraut (fermented cabbage), kefir, soy sauce or kimchi, just to name the most known versions.

If you ever tried to multiply kefir grains from the kefir you bought, even when with the promise of feeding you with living bifidus culture, you know that most of the times nothing happens. The vitality of the kefir grains get compromised in the processing of the product in order to keep shelf life longer, and in the packed yoghurt or kefir the culturing environment of the grains is simply not feeding the bacteria after awhile. So try to prepare your own, or buy fresh, trustworthy kefir, fermented cabbage or kimchi. (For kefir I usually find brand Demeter a good starting culture.)

For sauerkraut or fermented cabbage avoid the ones that use preservative, vinegar or wine. Fortunately where I live, in Brussels, lately good quality bio sauerkraut got to the bio markets and bio shops. (Unfortunately packed in plastic though.) Otherwise you can find tutorials on You-tube how to prepare it yourself. Now, once you have your fermented cabbage, you may not find it appealing to eat. At least that’s how I feel whenever I look at it. That’s why I invented this mouthwatering seasonal salad on the picture. Further more, my little son finds it delicious! That is my biggest challenge these years, to feed him with something that is actually meant for human beings…

We are used to salads made of green leaves, rucola, tomato, cucumber, red pepper, that in the northern hemisphere all grow only in the summer. When buying vegetables that come all the way from the other part of the world, they need to be harvested before they would get ripe, they have to be treated to survive the trip, so they do not much good to you. Obviously it doesn’t help your carbon footprint either. Try “winter salads” rather!

It’s easy to prepare of course, I never prepare complicated meals. Just washed the sauerkraut in a strainer before using, add thin sliced red onion, ground flax seed, shredded beetroot, cold pressed pumpkin seed oil or extra virgin olive oil, a bit of salt.

Don’t hesitate working on your lifestyle! One of the most cutting-edge fields of medicine today, epigenetis, has shown that your lifestyle plays a significant role in how your genes are expressed*. You can actually switch genes on and off, you can activate or deactivate them. Your gens are not controlling your destiny and not defining your health. Your genetic code is not set in stone, but it’s constantly changing based on factors like your diet, your exercising and stress levels. For instance eating probiotics help support healthful genetic expression.

Keep up with improving your lifestyle, join the Endo-Gym online club and come to the female conference, the Hormone-Brain Connection on 26. April! You can learn and ask from three gynaecologist, a molecular biologist, Hormone Yoga and Endo-Gym trainers.

*About epigenetics: Biology of Belief Unleashing the Power of Consciousness, Matter, and Miracles by Bruce H. Lipton, PhD. cell biologist. 2008.

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