Fermented Foods - Making Friends With Bacteria PDF Print E-mail
Post by Jo   
Sunday, 12 August 2012 16:00



Ari LeVaux
has written a great article for AlterNet about food fermentation that explores both the fascination and fear experienced when first considering the process. Fermented foods have been around as long as humanity but to some people are alien life forms.

The article reflects much of my own journey into exploring the mystery of cultured vegetables. There are countless youtube videos and articles that create confusion as everyone has their own method, type of fermentation container, probiotic supplement, etc.

What I discovered is that the process is quite basic and simple - you just have to dive in and give it a try even if you are afraid you don't know what you are doing. If you cut the vegetables, squeeze the juice out of them, add some salt and let them sit in a jar for a couple of weeks, Mother Nature and her bacteria helpers do all the work. And, no I didn't get sick!

Sandor Katz is a fermentation guru and his books Wild Fermentation: The flavor, Nutrition and Craft of Live-Culture Foods and The Art of Fermentation: An In-Depth Exploration of Essential concepts and Processes From Around the World offers the wisdom he has collected since he began fermenting in 1993.

Here is a video to get you started!






Source Image RawketScience

 


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