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Fermented Flu Fighter

I got knocked down bad by a flu earlier a few months back, and when I say bad, I’ve not had anything like it for years. Fevers, shivers and no energy at all left my moving from the bed to the couch and was no fun at all. The shite of it is that I knew I had pushed my body too much and done too much for others and not enough for me. Combine that with a truck load of travel, stress levels beyond healthy, not enough regular daily doses of exercise, sleep and my fermented foods or drinks and voila!

So, what did I learn from this?

Number 1: I do NOT like being sick.

Number 2: I have no control over other people’s germs especially on planes!

Number 3: If I neglect myself, I’m bound to get a loud and clear message from my temple aka my body to stop, listen, be and do what I need to. 

Number 4: Stick to the guidelines – inclulde regular exercise, relaxation, plenty of fresh water and fermented foods and drinks daily.

Number 5: If all of the above fails, don’t fight illness – it just prolongs the inevitable. 

Number 6: Thank God every day for Donna Schwenk – the fermenting Goddess who continually inspires me to try new ferments and guide me on my wellness journey!


Fermented flu fighter in a bottle

Fermented flu fighter I


Flu Fighter I
An essential weapon in the war against flu!
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Prep Time
15 min
Prep Time
15 min
  1. one purple cabbage
  2. one large onion
  3. one medium jicama
  4. juice of 2 oranges
  5. zest of the oranges
  6. 2 cloves of garlic
  7. 1 tbsp salt
  1. Peel onion, garlic and jicama
  2. Remove outer layers of cabbage.
  3. Juice oranges.
  4. Finely grate all vegetables and add all ingredients to a large stainless steel bowl.
  5. Massage well and place in fermenting container of choice.
  6. Allow to ferment on the bench with a plate underneath for 6 days then refrigerate if need be.
  1. I try to buy organic veggies but if I can't find what I'm after I'll ditch the zest and make sure I take at least 3 or 4 outer leaves off the cabbage.
  2. I prefer to use large wide mouth glass jars with silicone seals and spring lids and fill almost to capacity. Always put a plate underneath as more juices will result from the fermenting process and can leak out of the silicon seal. The great thing about this method is that while excess liquid and/or air can be released, no air can enter the jar.
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