Bacterial cultures that is. After all, many lacto-fermented foods (which utilize lacto-bacteria) contain cabbage as an ingredient. Its the principle component of sauerkraut and a staple for creating kimchi and other curious combinations. So whats so cool about about cabbage? This hardy brassica has a high water content; thus, when combined with salt then pressed, […]Continue Reading... No Comments.
Its what gives sauerkraut tang, pickles potency, and kimchi character- FERMENTATION. Or more specifically, lacto-fermentation. Whats cool about lacto-fermentation is that you don’t need a yeast or a “starter culture”; lacto-bacterias are naturally present in the air that surrounds us. When food is left exposed to the environment, and the temperature is warm enough, the […]Continue Reading... No Comments.
Broadly defined, “fermentation is the transformative action of micro-organisms” – Sandor Katz, author of both The Art of Fermentation and Wild Fermentation. Fermented foods provide our digestive system with beneficial strains of bacteria (“probiotics”), which our body needs to digest food. Our gut is actually filled with 3 to 5 pounds of beneficial bacteria! Many […]Continue Reading... No Comments.