Fermented food

Nowadays, who does not have a freezer at home (if not several) or the pantry packed with tin cans?. These are just some examples of how food is preserved and kept nowadays.

However, these methods are very modern and the need to preserve the fall bounty for the coming whole year has always existed. That is why our ancestors developed different ways to preserve food. Acid Lactic Fermentation is one of such preservation technique. The process goes back 4.500 years and since then, it has been used along the five continents.

Vegetables are soaked in a brine solution (very salty water) and the salt initiates the fermentation process. Enzymes and bacteria convert to lactic acid the starches and sugars in vegetables. As the acid concentration rises, the brine solution PH decreases and this helps to keep food for long periods of time.

Our ancestors knew this very well. However, they did not know about all the benefits this tradional way of food preparation and conservation had. Below I enumerate some of them that I am sure are of interest to you:

- The Lacto-Fermentation process increases the nutritional value of food (vitamins and enzymes) and it enhances their digestibility... how cool is that!

- Fermented food stimulates the digestive system. Eat it specially when having heavy meals, in case of heavy digestions or when having low apetite.

- In spite of the acid taste, fermented food do not damage the stomach acid balance. It is alkaline material for the body and therefore very digestible.

- Fermented food helps to keep a healthy digestive system and aids to eliminate acid materials from the body like toxins... awesome!!!

- The main by-product, lactic acid, not only keeps vegetables in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine that suffers so much when taking antibiotics. The most ideal scenario is avoiding antibiotics. However, if for some reason one is required to take antibiotics, fermented food should be included in the diet.

In summary, this way of food preparation aids to improve the liver function (tonifies the liver) as well as the digestive system and it promotes the growth of healthy flora throughout the intestine.

However, despite all these good qualities, care should be taken and we should not over-indulge. One of two spoons per meal would be enough.

Oops!!! Have I already told you how easy they are to make?... excellent idea to do something with vegetables before they go bad or when you feel you are over them.