The Art of Fermentation

Fermentation is something I knew nothing about until a little over a year ago. I finally read the introductory section of the 'Nourishing Traditions' cookbook, which I'd had for months but had not really opened much. I've just started experimenting with different recipes of late, and so far they have turned out pretty well!

Fermentation was the way the ancients preserved vegetables for longer periods before there were freezers or canning machines. The reason the vegetables stay preserved is due to Lactic acid, which is produced by the lactobacilli bacteria that are present when you let something lacto-ferment. The health advantage to eating lacto-fermented vegetables is that they are made easier to digest by the lactobacilli, they increase vitamin levels, they produce enzymes and antibiotic and anti-carcinogenic substances and most importantly, they promote the growth of healthy flora in the intestines. 

The ones I've made so far, pictured above, are Ginger Carrots, Kimchi (Korean Sauerkraut) and Ketchup. The main thing you need besides the veggies is homemade whey (made from milk/buttermilk/yogurt), a food processor to shred the veggies, and about 2-3 days. 

For the Ginger Carrots and the Kimchi, I used the Nourishing Traditions cookbook (see my sidebar widget for Real Food/Cookbooks to order on Amazon), and for the Ketchup, I used the recipe section from the book 'Beautiful Babies' by Kristen Michaelis (also on my Amazon widget). 

However, here are some other very similar recipes:

Ketchup:

http://nourishedkitchen.com/homemade-ketchup/

http://wellnessmama.com/4999/easy-homemade-ketchup/

To make whey and cream cheese: (you need whey for most ferments)

http://wellnessmama.com/2402/how-to-make-whey-and-cream-cheese-in-one-step/

Sauerkraut: 

http://wellnessmama.com/663/homemade-sauerkraut/