Joanna Steven

Fermented Foods - Any Questions?

I'm really into fermented foods right now. I know there's the good old sauerkraut, but when you get more into fermented foods, a whole world of delicious concoctions opens up to you. You can make kefir (with at least 2 different versions if you're all vegan - coconut kefir and water kefir), you can ferment beets, apples, jalapeños, and other fruits and vegetables without even needing a fermentation starter, etc. I will probably spend quite a bit of time discussing fermented foods because of their amazing health benefits, and because they are so delicious. Most people in the raw food movement have heard of children with autism who got cured mostly by healing their guts using ferments, and I actually healed myself of a pain I had which no doctor could diagnose (more on that in a later post). Besides, in a world were antibiotics and other killers of gut bacteria are commonly administered to even the smallest children, I believe that regularly eating fermented foods is a must.

So, do you have any questions regarding fermented foods? Is there a kind of ferment you'd like to know more about? Or maybe you've been fermenting for a while and have a blog post you'd like me to promote? Send any and all questions my way so I can address them in a later post (or posts!). This is going to be fun, especially with fall and winter just around the corner. Since produce availability tends to decrease, fermenting foods in order to have them last longer, digest better and make them more nutritious is a great end of summer project.

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