by Kelly Brisson, East Coast Editor
O
ne of the most popular
and trendy terms in food these days is
"Fermented". Fizzy, tangy, healthy
fermentation. But did you know it can
extend much further than your frosty
mug of beer and the sauerkraut atop
your bratwurst? Home fermentation is
becoming a popular past time for
amateurs and seasoned vets alike.
It's a simple, healthy and natural way
to preserve ingredients and keep your
gut flora healthy. The term "lacto
-fermentation", which we use in all three
of the recipes below, refers to a
specific type of fermentation that relies
on Lactobacillus bacteria. This bacteria
is present on the surface of many
species of plants as well as in the
gastrointestinal tract and mouths of humans and other animals. Lactobacillus
bacteria converts sugars into lactic
acid, which is a natural preservative
that inhibits the growth of harmful
bacterias. This process helps preserve
and, in some cases, increase the
vitamin and enzyme levels in foods.
Fermented foods are also more easily
digested.
Though it can seem daunting and there
is certainly much to be learned if you
want to delve deeper into fermented
foods, starting slow with a few simple
recipes is a great way to explore homefermentation. With minimal specialty
equipment required, these recipes can
be put together in under 20 minutes
and all you have to do is place them in
a cool, dark spot and wait for those
tangy bubbles to start forming. When
they do, you can taste your jars of
bubbly goodness each day until they
are to your liking. At that point they go
into the fridge and will keep for months.
This is a great summer project for the
home-cook or the kids!
Fizzy,
tangy,
healthy
fermentation.
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