Thursday, June 28, 2012

Ken's First Batch

Ken makes batches of cultured vegetables each season.  He starts with a volume of one or more vegetables, cleans and slices them.  He then adds the proper amount of salt and places the batch in a cool place to allow the vegetables to become ready.  Culturing or fermenting food enhances nutrition and digestibility.  Sauerkraut is a common example of a cultured vegetable, BUT most sauerkraut has been heat treated and has lost most of its nutrition!  Cultured vegetables are a living food and provide probiotics to aid the body's digestive system.  These are also found in foods like yogurt and kefir.

It is amusing that something known years ago - that fermented foods are good for us - has re-entered the mainstream consciousness.  We thank people like Sandor Elix Katz, the author of Wild Fermentation in his efforts to educate people!

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