The idea of fermentation and fermented foods often scares people and I kind of get it so that is why I created "your guide to fermentation. I am a food safety freak, so the thought of leaving something on my counter at room temperature to ferment gave me the creeps. I also tried making my own kombucha once.
I'm pretty sure it was completely fine and safe but I was too scared to try it so I let it sit in the fridge and I eventually dumped it out. But, learn from and know that fermented foods are the way to go!
I actually grew up eating fermented food all the time from my grandfather without realizing it. Sauerkraut was something he was always making and now its mainstream, which is pretty cool!
Just remember, that certain fermented foods are for an acquired taste or you may need to just slowly introduce them into your diet. Give them a try - your gut will thank you!
What is fermentation? It’s the process of using microorganisms, such as bacteria or yeast, to convert carbohydrates to alcohol or organic acids under anaerobic conditions. There is alcoholic fermentation and lactic acid. Lactic acid reduced growth of bad bacteria and improves digestion.
Fermentation has been a buzz word lately and has almost become trendy in a sense. What's important to remember is that fermented foods are not a trend and they have been around for many years in used in various cultures.
What foods are fermented?
- Apple cider vinegar
What are the benefits?
- help absorb and assimilate nutrients
- promote digestion of food
- promote healthy bacteria in the digestive system
- support immune system
- eliminate carcinogens and reduce toxicity
- potential to decrease inflammation
There are plenty of ways you can incorporate fermented foods into your diet. Top grain bowls with sauerkraut, pair kimchi with Asian inspired dishes, add miso paste to soups, tempeh as a bacon alternative, yogurt to your smoothies, kombucha on its own, and apple cider vinegar is your sauces and dressings. Simple as that!