Wow! Where did January go??? The good news about January being over is we are closer to spring, and while we are in the midst of climbing out of a brutally cold spell, spring is a most delightful thought. The other good news is even though the month seemed to be gone before I knew it, I did do some things that I am quite pleased with.
The one thing that I am going to share with you (it will probably take in a few posts) is that I have been studying about and learning to make fermented foods. I have experimented with some fermenting in the past and some times it has been good and other times not so much. This time, although I am still experimenting, things seem to be going better 🙂
Before I start
talking writing about what I am fermenting, I wanted to tell you why. You may recognize fermentation as a method of preserving food but it so much more than that. While canning, freezing, and dehydrating are all methods of preserving food which I practice none of them increases the nutritional value of the food. Fermenting does! Over the past month or so I have viewed many websites related to fermentation and I thought I would share just a few.
I choose the first article Seven Reasons Why Fermented Foods are Healthy because it cites case studies which support these claims. If you have any heath concerns, including depression, I recommend taking a look at this article. This article also provides a list of fermented foods and says some are commonly found in grocery stores. While that may be true it is important to know what to look for where to look for it. Some foods on the list like pickles and sauerkraut are often found sitting on the store shelves. These canned foods have been pasteurized thus killing off the probiotics. Fermented foods sold in the grocery store will be found in the refrigerator section. Some key words to look for on labels are “Raw”, “Perishable”, “Naturally Fermented”, “Live Cultures” or “Active Cultures”. This link pertaining to only sauerkraut explains and gives some brands that may be found in stores.
While the above article cites case studies the following video explains the health benefits of fermented foods in a way that I thought makes a lot of sense. Personally I have not watched the entire video as the later part teaches how to ferment foods and I have already read all about that. I do highly recommend watching/listening to the first 16 – 17 minutes.
This last site has a plethora of information about fermenting and I keep going back to it. Since they do sell fermenting supplies I will tell you that I am not affiliated with them nor have I purchased or used any of their products (yet). I do find it most admirable that even though they sell starter cultures they also give instruction for making your own starter cultures. They also have many recipes and I will be sharing in an upcoming post some of the recipes I have tried.
I will close by telling you that over the past few weeks, since I began including fermented foods in my diet daily, I have felt some positive results. I have more energy, my digestion has greatly improved, I feel more satisfied by a small meal and don’t get hungry as often, I also don’t crave sweets and I have lost a few pounds. I am fairly certain there is more going on than meets the eye, but these are the results that I can attest to.
As always I thank you for reading and I would love to hear from you. Is your year off to a good start? Do you ever eat fermented foods? Do you ever make fermented foods?