Fermentation

Fermentation is an ancient process of food preservation and has existed in every society and culture we have record of. Fermenting vegetables begins with lacto-fermentation (lactic-acid bacteria also known as probiotics). The lactic acid bacteria work with the naturally occurring yeasts to break down and preserve the food.  Lactic acid is a natural preservative that hinders the growth of harmful bacteria and enhances the nutrient content of the food. Lacto-fermentation increases the vitamin and enzyme levels of the food and makes the raw food easier to digest.   Fermenting Vegetables When it comes to fermenting vegetables there are three things that really matter: Water: the quality of the water matters. Use filtered water, if you do not have a filter fill a bowl with water and let sit uncovered overnight, the impurities will evaporate Salt: use salt that is free from anti-caking agents, I prefer sea salt. How to tell if your salt has anti-caking agents on it? Read the ingredients. Vegetables: try to use the freshest most organic vegetables that are free from chemicals Making a Brine Sometimes you will need a brine to ferment your vegetables, and can most of the time salt to taste. If your vegetables … Continue reading Fermentation