Tuesday, August 30, 2016

The Magic and Power of Fermentation

The following is a guest post by Beth Hazlitt - a jill of of trades!  There is nothing this lady cannot do!  And I am so lucky she is my mom.  Hope you can learn as much from her as I do everyday! Cheers to fermenting!

Since I began to dabble in the art of fermentation a couple of years ago I have become somewhat of a fermentation fanatic.  This year's bounty of garden vegetables has only served to feed this fascination and has resulted in a considerable supply of fermented sauerkraut, kimchi, beets, carrots, beans, radish and almost anything else that can be fermented.

Raw cultured vegetables have been around of thousands of years, but we have never needed these "super foods" more than we do today.  Rich in lactobacilli and enzymes, alkaline-forming and loaded with vitamins, they are an ideal food that can be consumed with any meal.  We call them raw cultured vegetables so as not to confuse them for the highly-salted and pasteurized versions sold in supermarkets.  Pasteurization destroys precious enzymes and the added salt eliminates any health benefits. 

Fermented foods are quite literally alive with flavour and nutrition. They help re-establish your inner ecosystem with their friendly bacteria being a less expensive alternative to probiotics.  They also improve digestion as the bacteria have already converted the natural sugars and starches in the vegetables into lactic acid, thereby pre-digesting the vegetables and making the nutrients more bio-available.

During this amazing journey of discovery I have found that fermented foods are a wonderful complement to any meal when served as a condiment. Their tangy flavours accent the rest of the foods and cleanse the palate.

We like to eat some fermented vegetable every day.  A half-hour of chopping or shredding fills a vessel that can ferment and feed you for weeks.  Nutritious and delicious fermented vegetables are then available whenever you want them, with no additional work required.  

My fermentation adventures have been encouraged and aided by my wonderful family to the extent that I have been urged to possibly offer these "biopreservatives" for sale. If you are interested in experiencing the benefits of raw cultured vegetables for yourself without the preparation please feel free to contact Dr. Kate for more information.  Or if you are keen to learn fermenting on your own, in your own kitchen consider signing up for Nourished Kitchen's e-course!  Either way, you won't be sorry!

For additional information on fermentation, please read this: Fermentation 101


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