Fermented foods were quite popular in 2012. And from where I’m typing, I don’t see why fermented edibles shouldn’t enjoy a hearty 2013, too. Fermented foods, such as sauerkraut and pickled veggies, are tasty as heck and pretty darn decent for you, as well.
Why you should give fermented foods a try
1. Fermented foods are full of nutrients
According to a published excerpt of the book The Art of Fermentation, republished by Mother Earth News, fermentation can generate additional nutrients, or can remove anti-nutrients (toxins).
2. Fermentation can enhance a food’s flavor, and allows a food to be preserved past its shelf-life date.
3. Fermented foods help digestion
Because fermented foods have already been partially broken down, the foods are easier to digest. Fermented foods also can support beneficial bacteria in the digestive tract. Cultured food can help prevent and repair digestive disorders, too.
Some fermented foods to try
- Sourdough bread
- Kefir and yogurt
- Pickled cucumbers, beets, onions, or other veggies
Want to try and make a few other fermented foods? Give these recipes a try:
From the Organic Authority Files
1 head cabbage, shredded
3-6 cloves garlic
1/2 tablespoon kosher salt
1/4 cup whey
Combine ingredients in a mixing bowl. Cover and let sit at room temperature for 30 minutes. Remove cover and pound with a potato masher. Transfer to a wide-mouth jar. Press down firmly so liquid comes to the top of mixture. Leave about one inch of space at the top and cover tightly.
Leave mixture at room temp for 3-7 days. In the first 24 hours, open jar and press down firmly on ingredients a few times. When fermentation is complete, transfer to cool storage.
Blistery, Billowy, Salt Fermented Sourdough via Discovering Sourdough