Fermented Foods – Rich in Vitamins, Flavor & Easy to Do

Fermented Foods – Rich in Vitamins, Flavor & Easy to Do

Fermented food is more than meets the eye.  Fermented food contain microbes that are beneficial to our bodies.  They produce good flora (probiotics) which aids in removing toxins from our gut.  Fermentation has been used for thousands of years. It may actually be a reason the early people lived.  The bad bacteria is killed and the good bacteria flourishes creating a probiotic and vitamin rich food.

Fermented foods are a healthy vitamin rich way to extend the shelf life of foods.  They are easy to prepare and provide additional benefits over their fresh state.  A win win scenario for extending food from season to season while allowing budget friendly prices by purchasing prime vegetables at lower prices.  In an article in Food Safety News, foodsafetynews.com, Fred Breidt, Jr., a USDA microbiologist, states that fermentation has become a “Movement that’s picking up speed.”  This article is informative and includes directions on how to make sauerkraut.

Fermented Foods

How is fermented food prepared?  Salt, a natural preservative, is used to kill off bad bacteria and it helps slow down the growth of mold. It is another way to preserve food for longer than normal freshness.  It does not preserve as long as pressure canning but it does offer about a six month period of food preservation while producing great flavor and vitamins.

I am currently doing a review of a fermentation process from fermentools.com .  I put up six quarts of produce this morning making sauerkraut, pickles and asparagus.  The process was super easy.  I can’t wait to see how they taste.  My husband is looking forward to sampling the brine pickles like the barrel pickles he grew up on in the New York City area.  I am drooling already. Check back for how my results turn out.  If they are as good as I anticipate, I will be making more because it was so simple.

The Fermentools process uses a valve that allows oxygen to be expelled from the glass canning jar.  Since oxygen is the enemy in fermentation, you want to make sure it can escape. Years ago people would use crocks that were usually weighted down with a plate and a rock in an attempt to keep the vegetables under the brine.  The crock method allowed for dust or whatever else might try to get in access.  Mold could also become an unwanted outcome. This sure doesn’t sound like something I would want happening to my food.  The fermatools system is completely covered and makes for a more sanitary way to preserve.

The idea of buying locally grown vegetables and eating local is a great way to promote community.  It is also a wonderful way to insure we are getting vegetables at their peak as well as knowing exactly what is being put in our food.  There are so many preservatives and chemicals in food purchased in our grocery stores.  By preserving our own food, we control what we are eating.  Natural foods are not new but it was the only way for many years. In more recent years people have come to understand mass produced processed foods may be quick but they can cause some serious health concerns.  Fermentation makes healthy foods taste better and help our body’s digestion due to the good bacteria produced during the fermentation process.  They also contain more natural vitamins. Fermented foods contain vitamin K2 which fights cancer and cuts sugar content.  Now who wouldn’t love that?  In summary, fermented foods are healthy for digestion, have extra natural vitamins and less sugar, provide enhanced flavor and a much longer life than shelf foods.  A total winner in my world.

Another great article is from Mark’s Daily Apple.  This is a great site to read if you would like to learn more.

I look forward to letting you know how my first experience in fermentation turns out using the fermentools process.

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