Kombucha salad
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Cabbage 1
- Tomatoes 1-2 (optional)
- Kombucha vinegar 5 mls
- Olive oil 15 mls
- Herbs de provence 2 tsp
- Salt half tsp
- Black pepper - a shake
Method
- Chop the cabbage into thin strips
- Chop the tomato into quarters
- Add the Kombucha, olive oil, herbs, salt and pepper
- Cover and leave for 2-8 hours
- Enjoy!