Gut Health: Lacto-Fermented Hot Sauce - PCOS-Friendly Recipe
Nutrition per Serving
20
Calories
0.9g
Protein
4.7g
Carbs
0.2g
Fat
This recipe includes fresh chili peppers, garlic, sea salt, and filtered water. The peppers have a low Glycemic Index (GI) of 15, making them a great choice for PCOS management. The fermentation process also enhances the nutritional profile of the sauce, increasing its probiotic content.
Ingredients
- 1 pound fresh chili peppers (US)
- 453.6 grams fresh chili peppers (Metric)
- 4 cloves garlic (US)
- 4 cloves garlic (Metric)
- 1.5 tablespoons sea salt (US)
- 22.18 grams sea salt (Metric)
- 2 cups filtered water (US)
- 473.18 milliliters filtered water (Metric)
Instructions
- Wash and dry the fresh chili peppers.
- Cut the stems off the peppers and slice them in half.
- Peel the garlic cloves.
- In a blender, combine the peppers, garlic, sea salt, and filtered water.
- Blend until smooth.
- Pour the mixture into a glass jar, leaving some space at the top.
- Cover the jar with a cloth and secure with a rubber band.
- Let the mixture ferment at room temperature for 1-2 weeks.
- Once fermented, strain the mixture and store in a clean jar in the refrigerator.
This Lacto-Fermented Hot Sauce is not only flavorful but also packed with nutrients beneficial for PCOS. The chili peppers are low in GI, helping to regulate blood sugar levels. The fermentation process increases the probiotic content, promoting gut health and boosting the immune system. The garlic in the recipe provides a good source of vitamin B6, which is essential for hormone balance in PCOS. This recipe is a simple and delicious way to incorporate more probiotics into your diet.
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