Monday, July 20, 2009

Preserving the harvest! Lacto fermentation

Asian salad dressing, crispy soaked almonds, Kombucha tea, Kefir, Sauerkraut, gingered carrots, homemade Ketchup (lacto fermented), Whey, Homemade Mayo, homemade cream cheese, pickled lacto fermented beets and soaked crispy pepitas (pumpkin seeds).
Recipes from Nourishing Traditions by Sally Fallon and Meals that Heal by Lenna Knowlton.

As most of you know we are following the principles of for nutrition. So with the abundance of veggies from my garden I have been making alot of lacto fermented foods. Above is what I did yesterday.
Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria.

Benefits of lacto fermented foods are as follows:
  1. aids in digestion
  2. Adds excellent probiotics and digestive enzymes to your gut health.
  3. The vitamins are increased during fermenting, making them more available to the body to utilize.
  4. keeps you regular :o)
  5. It has antibiotic properties as well as anticarcinogenic
It has been said somewhere that 85% of our immunity is in the gut. So gut health is extremely important.

If you want to read more about traditional diets where people were robust and healthy with very little health problems and no tooth decay read here:

Here's to good health!!!

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