The ancestral techniques of fermented foods have been handed down generation after generation. Today, with the development of the information age it is available to everyone! Fermented foods are now easily found on store shelves, in peoples refrigerators, and in their bellies! Fermented foods are essential for maintaining great health. There are a few people out there that may not tolerate fermented foods for too many reasons to list here, but for many they agree with the belly just fine! Fermented foods contain many of the most important gut bacteria’s for superior gut health. Today, fermented foods can contain more than the typical yet necessary bacteria Lactobacilli. Our ancestors understood that fermented foods were a health tonic and probiotic that could be stored for long periods and eaten especially during the cold months.
There are so many ways to ferment foods these days using both ancient and modern day wisdom, it’s pretty cool. A general rule of thumb is that if you do decide to ferment fruit, it does become alcoholic and goes bad usually within a few weeks. That includes tomatoes. On the other hand, fermenting vegetables is not only super nutritious but it does not turn alcoholic, and it can keep for a very long time in the refrigerator.
One traditional way (aka wild fermentation) of making sauerkraut is to simply sprinkle the cabbage with salt and carraway seed (antibacterial properties) and then squeeze with the hands to release the juices, which then becomes the brine. This process will render one major gut bacteria, lactobacilli, and of course possibly some other wild bacterias present in your home.
The other is to use a starter culture that contains full spectrum beneficial bacteria. Essentially eating a full spectrum probiotic, rather than just one single strand. I found this to be rather amazing.
However, sometimes I don’t have any fancy full spectrum starter on hand, so I just go old school with salt and caraway seed. My family and I also enjoy Bubbies pickles when we run out of our own, which are traditionally fermented pickles. They use artisan water which makes me feel very good about eating their pickles. They are so delicious! In addition, whenever we finish them I keep the brine in the refrigerator to make the quickest sauerkraut ever. No waste, healthy, a time saver, inexpensive, and a greater yield. What else could you ask for? Maybe a burger to go with it….
[tasty-recipe id=”2125″]
