Do it Yourself FermentationSo, have you ever had fermented foods? What did you have? What did you love and what would you have to be paid (a lot)to eat again?
You have had fermented food if you’ve had Wine or Beer! But there is a difference between those foods and lacto-fermentated foods. Lacto-fermentation targets a specific bacteria and doesn’t just take sugar and make it into alcohol- it FINDS the sugar in the food and changes it. A diverse strain of bacteria (aka probiotics) feeds off the lactose (sugars- not just the milk kind of lactose) and turns it into lactic acid. There is one strain you’ll often see on the side of yogurt containers: lactobacillus acidophilus. BUT there are so many others included in this type of fermenting. Why is that important? Because those diverse bacteria also are common to human GI tracts, mouths and vaginas. And they are important and needed for building strong immune systems against common colds as well as bigger cellular diseases. Why cellular?? Because when our G.I tract is populated with lots of good bacteria it means the bad ones can’t thrive. And lactobacillus organisms (commonly known as probiotics) produce antibiotic and anti-carcinogenic substances that can contribute to our good health. The lactic acid that preserves the food also preserves our internal systems. Kinda amazing, right? I think when I first started fermenting things it was because people just said it was good for you. And now… I know that it’s GOOD for you! Oh, and it’s pretty darn easy. I promise. Cause if it wasn’t I wouldn’t still be doing it! I need easy. Give it a try and let me know if you need any help.
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See Some Examples
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