One of my new years resolutions this year is to eat more fermented foods!
So, on New Year’s Eve day I spent most of the day in the kitchen (my favorite place) and got some ferments going. I am planning on doing this once a month or at the most every six weeks, since they take so long to ferment and mellow. My goal is for Blake and I to consume at least 3 fermented foods or beverages per day- I am aiming for 5, but 3’s a good start.
If you are not familiar with fermented foods- you should be. They are full of beneficial bacteria and enzymes for healthy digestion. It’s one of the oldest ways to preserve food and has been a part of human nutrition for centuries. Lacto fermentation uses lactobacillus bacteria to transform the sugars and starches in foods into lactic acid and enzymes. The lactic acid prevents the food from decomposing, which preserves the food.
Along with providing you with beneficial bacteria they also make vitamins and minerals more available and carbohydrates are broken down requiring less insulin for digestion. In addition to all the health benefits they just plain taste good!
I will be posting the recipes and how to’s soon- but in the mean time check out these beauties!
I cannot wait to start eating them! They have been fermenting for a week and now they are ready to transfer to the fridge to mellow. I could probably eat them now, but I prefer the taste after they have mellowed for about a month. Notice there is one called “Something Strange”? That is one that Blake and I decided to do some real experimenting with- rutabaga, apples, radish, ginger, cinnamon- Oh My! Wonder how that baby is gonna taste!! :0
I am particularly excited about these brined lemons! I can almost taste the fresh lemonade these will make! These beauties won’t be ready for about 6 weeks though- I can hardly wait. If they turn out to be as delicious as I think I will be making a HUGE batch next time.
Now- this pretty lady is beet kvass. Kvass is an excellent for your liver and blood and excellent for digestion.
From Nourishing Traditions:
This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4 ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment kidney stones and other ailments.
I just found out that you can also make kvass from other fruits and vegetables such as apples, ginger or raspberries! I will be trying this soon. I like the taste of the beet kvass but apple-ginger sounds so good!!
Just an FYI- some recipes call for using whey as the innoculant, but since I cannot tolerate whey I just use salt. I have tried the beet kvass before using the whey and I didn’t care for the taste.
These are a staple at our house and are another type of ferment. They use water kefir grains- you can see them settled at the bottom of the jars. I almost always have a batch going, as we drink them daily. I mentioned the coconut water kefir here before. The water kefir we use to make homemade sodas.
So, this is what I have going right now. Look for the recipes to follow soon!!
Do you eat any fermented foods and beverages yet? If not, are you willing to try some?
*added to Simple Lives Thursday , Melt In Your Mouth Monday , Sunday School , Sugar Free Sunday , Homestead Barn Hop , Real Food 101 , Meatless Monday , Mouthwatering Monday , My Meatless Monday , Fat Tuesday , Probiotic Food Challenge , Freaky Friday
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