Fermenting resources
Yoghurt is good for you. Its a well known fact. Well fermented foods are pro-biotics, helping to digest foods and absorb more nutrients. Everyone could probably benefit from regularly making and consuming a fermented food.
There’s plenty on-line about individual ferments. But there’s two books you should know about. They are the textbooks of many fermenting fans.
1. ‘Wild Fermentation – the Flavours, Nutrition and Craft of Live-Culture Foods’ by Sandor Ellix Katz. Official website here … www.wildfermentation.com
Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
2. ‘Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats’ by Sally Fallon. Website here … www.westonaprice.org
With so many ferments to try, why not start up a social occasion based around experimenting? Transition Hobsons Bay have posted a clip about their ‘Fermenting Friday Friends‘.
So if you have been waiting for an excuse to start making beer or wine, here it is!
