Fermentation is one of man’s oldest attempts at food preservation and preparation. Fermented foods are consumed in every country throughout the world and have played an important role in our diet for centuries. When food is fermented, it means that it’s left to sit and steep until the sugars and carbs become bacteria-boosting agents. When you make your own fermented foods, you get the added benefit of microflora that you can’t get in store bought varieties.

Most people think of dairy products when they think of fermented foods. Our family regularly enjoys drinking goat milk Kefir; (think thin, drinkable yogurt) and the health benefits that consuming it brings.

There are many other fermented foods that are just as delicious and easy to make, and when consumed often, make you feel and look so healthy!
Kombucha is a delicious fermented tea that can be purchased at the grocery store, but it is expensive, You can make it yourself if you can procure a Scoby (Symbiotic Colony Of Bacteria and Yeast).

Fermented Vegetables are a favorite of ours; Carrots, beets, onions and parsnips take on an effervescent flavor when fermented for a week in a warm, dark area.

The queen of fermented vegetables is Sauerkraut, also known as the Physician of the Poor. This delicious treat is packed with probiotics and nutrients and nourish your gut health. Regularly consuming probiotic rich, fermented foods has been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity!

If you are interested in learning how to make fermented foods, I am teaching a class on Saturday, May 6th. I made a video last week in which I show how you can make Sauerkraut, easily at home. You can view it along with the fermented foods class information at my website www.sweetharvesthomestead.com

That’s the news from the homestead, see you next week!