The world consumes fermented foods in different ways, there is sauerkraut, kimchee, and in America we generally stick to yogurt. In a previous post, I talked about staying cool with chia seeds and emphasized that living better is my goal. For those who have specific health goals, the healthy habits I introduce on this blog will certainly benefit you in what you may be working towards. This includes healthy bacteria!
The Good News
Bacteria finally got some credible press over the last year. There was the Economist feature, “The Human Microbiome: My, Myself, Us” and Scientific American’s feature, “How Bacteria in our Bodies Protect our Health.” To see this topic featured on the cover of each of these respected publications made the conversation easier when discussing the health benefits and general awareness of bacteria.
Introducing fermented foods into your diet is easy as you can buy Fage Total Yogurt, but I have been seeking more variety. Particularly when I need to scale back on dairy some days, I need an alternative. Therefore I was sure to get enough cabbage from my CSA over the last week and we are now fermenting our first larger batch of sauerkraut.
Chop the cabbage, add salt, toss cabbage in a bowl with salt, then pack it into a fermentation pot. You will need some type of weight to keep the cabbage packed down. Then you wait, it may take 3-6 weeks. See complete steps here.
Why Fermented Foods?
- Promotes absorption of important nutrients
- Rich in enzyme activity that aids in the breakdown of our food
- Support the beneficial bacteria in our digestive tract
“In our antiseptic world with chlorinated water, antibiotics in our meat, our milk and our own bodies, and antibacterial everything, we could use some beneficial bacteria in our bodies.” (Source: Washington Post “Fermented foods bubble with healthful benefits”)