Finding a hobby!

Lindsey

I was thinking about what to write this week.. I have had a lot going on. I had to give a fermentation presentation in our workshop series this week, and it felt so  great to share my little hobby with everyone. 
Now by NO means am I any kind of expert on fermentation.  It's fun and of course the more you do something, the more you learn and get comfortable. So i'm just going to share of few things that helped me get started. 

What Are Fermented Foods?
Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.
Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion.
Cultures around the world have been eating fermented foods for years, from Sauerkraut in Germany to Kimichi in Korea and everywhere in between. Studies have even shown the link between probiotic rich foods and overall health. Sadly, with the advances in technology and food preparation, these traditional foods have been largely lost in our society.

Why Eat Fermented Foods?
Besides the fact that they taste great and really grow on you, there are several great reasons to start making and eating fermented foods:

1. Probiotics– Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity!
2. Absorb Food Better– Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. Pair this with your healthy real food diet, and you will absorb many more nutrients from the foods you eat. You won’t need as many supplements and vitamins, and you’ll be absorbing more of the live nutrients in your foods.
3. Budget Friendly– Incorporating healthy foods into your diet can get expensive, but not so with fermented foods. You can make your own whey at home for a couple of dollars, and using that and sea salt, ferment many foods very inexpensively. Drinks like Water Kefir and Kombucha can be made at home also and cost only pennies per serving. Adding these things to your diet can also cut down on the number of supplements you need, helping the budget further.
   
   
   
4. Preserves Food Easily– Homemade salsa only lasts a few days in the fridge- Fermented homemade salsa lasts months! The same goes for sauerkraut, pickles, beets and other garden foods. Lacto-fermentation allows you to store these foods for longer periods of time without losing the nutrients like you would with traditional canning.

8 Healthy Fermented Foods

1. Water Kefir - a probiotic beverage made with water kefir grains. Water kefir grains can be used to culture sugar water, juice, or coconut water. A powdered Kefir Starter Culture may also be used to culture coconut water or fruit juice. -
2. Kombucha - Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits.
3. Sauerkraut -  finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. Wikipedia
4. Kimchi - is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. ... There are hundreds of varieties of kimchi made with napa cabbage, radish, scallion, garlic, ginger or cucumber as the main ingredients.
5. Miso -  a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice, barley, or other ingredients. Wikipedia
6. Yogurt - a semisolid sourish food prepared from milk fermented by added bacteria, often sweetened and flavored. Does not need to be made with cow's milk. Soy, almond or coconut work just as well.
7. Temeh -  a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
8. Pickled vegetables - a vegetable that has been pickled in a brine solution and left to ferment for a period of time, by immersing the vegetables in a salt solution and souring by lacto-fermentation
   
   

There are also a few books and websites to check out if you are curious about fermenting!
Books:

• Fermentation for Beginners: The step-by-step guide to fermentation and probiotic foods - by Drakes Press
• Wild Fermentation: The flavor, nutrition, and craft of live culture foods by- Sandor Ellix Katz
• Real Food Fermentation: Preserving whole fresh food with live cultures in your home kitchen by- Alex Lewin

Websites:

• www.culturesforhealth.com (you can also get supplies, and starters from this website)
• www.wildfermentation.com
• www.phickle.com
  

So, that's it. That's what I know. Thanks for reading! I hope maybe there is something you can take away from this. I encourage you all to  find a hobby. Find  something that you are passionate about! Get out there and enjoy!
​Much Love, Lindsey

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