EASY FERMENTATION

Lacto-Fermentation of Fruits and VegetablesJoAnn SkyWatcher

Kimchi

Short History of Lacto-Fermentation

Europe Sauerkraut, yogurt, kefir Cucumbers, beets, turnips Pickled herbs, sorrel & grape leaves

Poland/Russia Pickled green tomatoes, pepper,

lettuces

Japan/China/Korea Pickled preparations of cabbage, turnip, eggplant, cukes, onion, squash & carrots, pickled umeboshi plums

America Corn relish, cucumber relish, watermelon rind

India Chutneys (fermented fruits with spices)

Fermented Cranberry Sauce

Lacto-fermentation Lactic acid is a natural

preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid producing bacteria.

These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground.

Pickled Green Tomatoes

Why eat fermented foods?

The proliferation of lactobacilli enhances their digestibility and increases vitamin levels.

These beneficial organisms produce numerous helpful enzymes, as well as

Antibiotic and anti-carcinogenic substances.

Lactic acid keeps vegetable and fruits in a state of perfect preservation and promotes the growth of healthy flora in the intestine.

They taste good!

What about storage?

What to Use What Not to Use

Glass Ceramic

Plastic—may leach because of acidic nature

Metal—may corrode

Resources

Nourishing Traditions, Sally Fallon

Wild Fermentation, Sandor Ellix Katz

Preserving Food w/o Freezing or Canning

Keeping Foods Fresh, by Claude Aubert

http://www.wildfermentation.com/links.php

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