Talk about a useful post, Kimi has nailed it with this comparison of vegetable fermentation methods. I’ll bet I lost some of you right there. If you’re like I was for most of my adult life, you’re thinking something like this right now: “Vegetable fermentation methods…? What planet is this chick from?!”
Here’s the simple explanation: eating fermented vegetables increases the nutrient content and turns them into a superfood. Naturally fermented, living foods are full of healthy probiotics, which then fill your gut, meaning your intestines, with good bacteria that fight off the bad guys and help build up your immune system!
The problem is, I haven’t gotten it down yet. This post gave me great hope that someday I may chip away at this and get the fermenting thing figured out. I know now what I may have done wrong in the past, just from reading through Kimi’s post.
Thus far I have these fermented foods down pretty well:
- Buttermilk (I use it in recipes)
- Fermented lemonade punch
- Yogurt (where to buy cultures)
- Kefir soda
But these ones I have tried and bombed miserably:
- Pineapple chutney – I did find out later, though, that I was not serving this correctly. Apparently you need to eat it in very small portions – just a little bit with each bite of whatever food it goes well with. So maybe I did it right, but it just tasted overpowering because I was eating it like a side dish.
- Pickles – this was a huge disappointment, because the fam loves dill pickles! Also, I bought this “Perfect Pickler” doo-hickey and thought we were going to have success for sure… WRONG – the taste was all off and they were slimy.
- Salsa – this ended up with mold on top, which I found out later I could’ve just scraped that layer off then still eaten it…but can you imagine how that would go over with the kids if they saw that? They’d never trust anything I fed them again!
Thankfully, as I go through the experimentation process, I can at least just order my probiotic salsas and also some salad dressings and relishes online, too.
You read it right…salsa AND a probiotic!
While the taste took my immature palate a little getting used to, it does have a very fresh taste and the mild salsa was great on the burritos I made the other day (I’ll post the recipe soon). It was such a good feeling knowing what a super-charged nutritional punch we were getting with it.
- If you need the big guns, (more healthy bacteria than you’re getting from fermented foods), you can look here to find probiotics and other GAPS resources.
I’d love to hear what all of you think of the unique flavor of fermented foods. Did you have to get used to it, or have you always liked them?
- I love this post from Carrie about how to get lacto-fermented foods into your kids.