The Single Best Strategy To Use For home fermentation

Quick! Call a fermented food.

What did you select? Sourkraut? Kimchi? Chutney? Did you even think of cheese, sour cream, yogurt, sourdough bread or buttermilk pancakes?

Now, try your hand at calling a popular raw meat.

Don't get all squeamish on me. Think.

How about pastrami? Corned beef? Ceviche? Sushi?

Every culture has a long tradition of fermented and raw foods-- foods that attend to healthy digestive tract flora and reduce the load on your pancreas and liver.

Unfortunately, since of today's industrial food model, these traditional foods have actually morphed into something unrecognizable. Corned beef is no longer raw and maintained with salt and spices. Cheese is made from debilitated pasteurized milk. Bread makers seldom utilize genuine fermented sourdough beginners in their so-called sourdough loafs. And housewives hardly ever soak their newly ground entire wheat flour overnight in buttermilk to create the light and fluffy pancakes and biscuits we like to enjoy.

The contemporary equivalents of age-old fermented foods are nutritionally empty when compared with their historical counterparts.

Take grains, for example. Did you know that traditional societies either soaked, grown, or fermented their grains prior to consuming them? While the factors our forefathers practiced this level of grain preparation are debatable, we do know that growing, fermenting, and soaking grains can increase vitamin and mineral content schedule by 300-500%.

That's rather the nutritional kick!

And whatever occurred to preserving food utilizing lacto-fermentation? Prior to the contemporary age of warm water bath canning and vinegar salt waters, individuals used to protect veggies and fruits in cans and other air tight containers utilizing lactic-acid fermentation. The lactic-acid caused the food to happily sour (think: pickles), increased the vitamin mineral content of the food, offered a rich source of valuable digestive enzymes, and protected the food for months at a time.


We need to overcome our prejudices. Cooked and over-processed to the severe, the average American diet does not have the vitamins, minerals and enzymes natural to fermented and raw foods. Compare this to traditional diet plans all over the world where raw and fermented foods comprise 60-80% of their food consumption.

While science debates the ins and outs of exactly why raw and fermented foods are a lot youtube.com/watch?v=6xoBreolEVo healthier for us (living enzyme content? more available nutrients?), anecdotal proof makes the advantages clear.

Individuals who start consuming a diet plan high in raw fermented foods reverse the course of cancer, stop diabetes in its tracks, and notice an increased level of heart fitness.

What are you waiting for?