Contents

Bread

• Probiotic Home Made Sourdough Bread

Dairy

• Greek Yogurt Probiotic Home Made
• Power Drink Recipe

Drinks

Meat & Nut

• Probiotic Beef Salami Home Made
• Probiotic Andouille Sausage Home Made
• Probiotic Beef Jerky Home Made

Vegetable & Fruit

• Probiotic Lacto-fermented Fresh Green Beans
• Probiotic Lacto-fermented Pickles
• Probiotic Fermented Whole or Sliced Beets
• Sauerkraut Home Made & Beet Kvass Home Made, Videos

Sauces & Condiments

• Probiotic Mayonnaise Home Made

Bread

Probiotic Home Made Sourdough Bread

Dairy

Greek Yogurt Probiotic Home Made

Power Drink Recipe

Power Drink Recipe

.Yesterday I made cheese and yogurt, because I had no whey. My power drink is based on whey, 1 gallon of milk made almost 1 lb of cheese, and almost 1 gallon of whey. This is a very simple to make. Drink during your work out, I’m doing power lifting right now and it really works, plus no cramps at night.

2 cups fresh liquid whey

2 cups green tea, or green coffee *(steep green coffee beans in clean water for a day)

*little extra, guarana powder, ephedra a leaf tea.

1/2 teaspoon real salt

(I just fill the bottle with tea after that)

If you can’t make the cheese or yogurt, you can buy yogurt and drain the whey off overnight This is how I do it, what’s left is a wonderful soft yogurt cheese. Mix with a little herbs, to make a spread. It’s probiotic too!

Meat & Nut

Probiotic Beef Salami Home Made

Huge Up date  New Recipe I just Developed

4 lbs pork, 1 tablespoon each black pepper, garlic, smoked paprika, coconut sugar, and 1/2 teaspoon each ,sea salt, cayenne pepper, thyme, & cumin

Probiotic Andouille Sausage Home Made

Probiotic Beef Jerky Home Made

Vegetable & Fruit

Probiotic Lacto-fermented Fresh Green Beans

Probiotic Lacto-Fermented Fresh Green Beans

Lacto-fermentation, preserves food. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion. Any over supply of garden vegetables can be brined and preserved.

Lacto-Fermented Fresh Green Beans Recipe 1

• Fresh beans enough to fit tight in your jar
• 1 & 1/2 Tablespoon unrefined sea salt
• 2 Cups filtered water
• 1 Teaspoon pepper corns
• 1/4 Teaspoon red pepper flakes
• 6-8 Cloves garlic
• Fresh dill

Snap beans, and pull the strings off. Blanch in boiling water 1 minute, then plunge into ice water. Cool & drain, pack into jar tight, add some of the spice as you go along. Stir the salt in the filtered water (chlorinated water will kill the process) and add. Make sure all the beans are covered, but leave about 1 inch or so of air space, above them. Any vegetables above the water line will spoil. The beans will ferment, in 2-3 days depending on room temperature. When they taste the way you like them, store them in your refrigerator, they should be good for at least 6 months.

Lacto-Fermented Fresh Green Beans Recipe 2

• Fresh green beans to fit tight in your jar
• 2 cups filtered water
• 1 tablespoon unrefined sea salt
• 4-7 tablespoons fresh whey
• 3-6 fresh garlic cloves
• 1 teaspoon black pepper corns
• 1 teaspoon red pepper corns
• fresh dill

Clean, and snap beans, remove strings. Pack tight into jar, start with it on it’s side. Add a few spices as you fill. When you can’t get any more in, stir the salt into the water and add. You want all the beans covered, but you still want airspace above them. I put a small lid on the beans to help hold them down. Leave them at room temperature for 2- 3 days, until you see the bubbling and you like how they taste. Store them in your refrigerator, they should be good for at least 6 months.

Probiotic Lacto-fermented Pickles

Lacto-fermentation, preserves food, and taste great. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. True Probiotic home-made foods are essential to good gut health. Indigenous cuisines, have always made them, usually serving some with every meal. Mass marketing has for the moist part, taken this valuable food away, and replaced it with vinegar based “pickled” foods, with none of the good bacteria “probiotic” value, and comprised nutrition. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion.

Probiotic Lacto-fermented Pickles

• Fresh cucumbers enough to fit into a quart jar. Grow your own or buy local, like Farmers Market.
• 2 Cups filtered water, (Chlorinated city tap water kills the process).
• 4 Tablespoons fresh whey
• 1 Tablespoon unrefined sea salt
• 1 Teaspoon black pepper corns
• 1 Teaspoon mustard seeds (optional)
• 1/4 Cup oak leaves, cleaned & dry (keep pickles crisp)
• 2-3 Cloves garlic, sliced
• Fresh dill
• Be creative, add spices you like or hot peppers, onions, okra.

Clean cucumbers and chill. Mix water, whey and salt. Measure and set aside spices. Jam cucumbers and oak leaves tight in to the jar. The idea is you want them to stay submerged in the brine, sometimes I cut to fit. The other point is that your need about 1 inch of air space above the top of the brine. Push in spices. Add the water/salt/whey mixture, and more filtered water if needed to cover. Sometimes I’ve seen people weight the cucumbers down to make sure they stay under the brine, if you do that just make sure not to use metal, and make sure what ever you use is clean. Cover and place somewhere that’s a reasonable room temperature. In a few days you’ll see bubbling on the top, after 3 days, start tasting to check. When you like how they taste, store them in your refrigerator, they should be good for at least 6 mouths, but they never last that long at our house.

Probiotic Lacto-fermented Whole Or Sliced Beats

Fermented Beets Whole & Sliced

Beets are in season now! These are GREAT! Everybody loves to eat them, and they’re super healthy. The hard part is the 6 month wait. But it’s well worth it.

Probiotic Fermented Whole or Sliced Beets

• one bunch beets
• filtered water
• unrefined sea salt
• whey*
• citrus zest
• 1 tablespoon grated ginger

You will need approx. 1 cup whey. The best whey, is left over from cheese or yogurt making. See my website pamstacticalkitchen.com for video recipes, Quick Mozzarella Cheese Home Made or Greek Yogurt Probiotic Home Made. Also you can strain whole milk plain store- bought yogurt, this will give you whey on the bottom, and a thick yogurt cheese like “Greek yogurt” on top. 3 cups of yogurt will make about 1 cup whey. Easy option is to put the straining yogurt covered, in the frig. overnight.

Clean and trim beets. Place in wide mouth jars. Mix 1 tablespoon sea salt and 1 cup water with whey, add citrus zest & ginger. Add water if needed to cover. Shake well, cover beets leaving about 1 inch of air space on top. Leave out for a week, or until bubbles start appearing. Refrigerate for approx. 6 months, slice and serve. Beets should be crisp but tender, with good color, and flavor.

Sauerkraut Home Made & Beet Kvass Home Made, Videos

Got up 2 New videos yesterday “Kvass” and “Sauerkraut”. Had a lot of problems getting them uploaded, no surprise, still can’t get the pictures from last weeks Farmer’s Market on

Beet Kvass Home Made

Sauerkraut Home Made

Sauces & Condiments

Probiotic Mayonnaise Home Made