Fermentation of foods is another proven ancestral way to preserve and store in-season food, i.e. fresh fruit and vegetables, to allow them to be used throughout the year. In addition to that, the taste is much more palatable, not to mention the value of the health and healing properties added to the vegetables, by using this process.
Why should one add fermenting to one’s life style?
Typical types of fermented foods:
“In Europe the principal lacto-fermented food is sauerkraut. Described in Roman texts, it was prized for both its delicious taste as well as its medicinal properties.” P89, NOURISHING TRADITIONS, Sally Fallon
A fermented milk drink. Surely kefir is one of the ultimate health drinks.
In northern European countries, like the people in the Loetschental Valley in Switzerland, cheese making was a way to preserve the highly nutritious and mineral rich milk for the cold winter months to come, where access to milk would be limited, due to harsh winter conditions.
By adhering to the 4 dairy rules, milk can be freely enjoyed: Your product must be:
“Eating in Russia and the Balkans is unthinkable without lactic-fermented products. There, people have long enjoyed kefir and yogurt, as well as a fermented product common to North Americans, sourdough bread. The Russian national dish, kapusta, is a mixture of white cabbage, tomatoes, carrots, apples, pears, cucumbers and lots of herbs.” P10 Making Sauerkraut and pickled vegetables at home, Klaus Kaufmann, Dsc and Annelies Schöneck
Fermentation as a process to naturally preserve raw foods, is a vital traditional skill that has been lost and forgotten by modern man. Fermentation is almost a sure remedy to restore gut health that was compromised due to the modern food and unnatural medical interventions. Make fermented foods a priority in your lifestyle and you too can experience improved health with no added cost.