Does the whole idea of lacto-fermentation overwhelm you a bit, maybe even if you've been into Real Food for a while now? I have a ways to go in this area, but we’re all on a journey, right? I’ve got my homemade kefir soda pop, fermented lemonade punch and fermented carrots down pretty well, along with homemade mayo, yogurt and buttermilk. But that’s about it, and I know there are many more ways I can and should be getting more of those beneficial little beasties into us, not to mention learning how to preserve our abundant summer produce the way traditional cultures did, so we can feast on them during the long winter months.
Learn from my friend, Wardeh…
First, What Are Fermented Foods?
When you ferment or culture foods, you make them better. Fermented foods are foods that have been cultured by beneficial organisms. In the right conditions, beneficial organisms feast on the food, producing beneficial acids, and transforming the food into something better. This culturing develops complex flavors and pleasing textures, while the food becomes more nutritious than it was before. And the acids preserve and protect the food from spoiling. It is really a miraculous process!
Not Just Sauerkraut
Fermenting foods covers a lot more than sauerkraut. Did you know you can ferment fruits, vegetables, beans, meats, dairy, and grains? You can even ferment condiments like mayonnaise that you use on a daily basis. (Update: have you seen this post? How to make inexpensive probiotics!)
Traditionally fermented foods contain vitamins, enzymes, and active cultures — conveying benefits to your gut, your immune system, and your digestion.
You can’t buy many of these true fermented foods in most grocery stores. The sauerkraut or pickles on the shelf are cooked-to-death veggies in white vinegar and are devoid of any beneficial organisms or nutrition. Sausages are pumped full of nitrates and fake flavors, rather than long fermented with beneficial organisms.
Get fermented food starters here!
Learn more:
Related info:
- Here's where you can buy fermented vegetables if you don't want to make your own.
- Is my probiotic even helping or am I wasting money?
Flo says
I just got Wardeh’s book, The Complete Idiot’s Guide to Fermenting Foods, for Christmas from my hubby (with a little help from my wish list). I’m just getting into Ch. 5 on Fermenting Vegetables. This is totally new to me but I’m SO looking forward to some health benefits for our family if we can do some of her recipes successfully and like them enough. She writes well and it looks entirely doable!
The group of ebooks looks like a wonderful deal! I’ve been spending too much on other areas recently, so I’ll have to pass for now. Thanks for the listing, though! It’d be a great resource to go and look up specific topics sometime!
Michele Z says
Hi Kelly! I’m just learning and getting into the fermented foods. I have watched youtube to learn how to make fermented food..surprisingly fun and easy! =) I’m using pro-belly-otic to put into my concoctions. It helps the process go faster! =)
Love your posts Kelly! Keep up the great job of spreading the word on health and food! =)