Some of the most common forms of fermentation are:
soy (miso, tamari/soy sauce)
Why do we ferment food?
3 major reasons I ferment food. One reason is that it preserves food. Second reason is that it makes the food more digestible, healthy and tasty. The third reason is that it is inexpensive. This just takes time, oxygen and a food source.
Why on earth should we eat fermented foods?
There are pro biotics and pre biotics. Fermented foods aid the BENEFICIAL bacteria in the gut. It is said that 80% of our immune system is in our gut. Therefore we want to really make sure that we are getting enough of these little guys to keep us healthy especially during the winter.
Where can we buy fermented food that has these beneficial bacteria?
I think its best that we do it ourselves. It may seem scary in the beginning but after you get the hang of it it is quite fun. The foods that I enjoy fermenting are yogurt (sour cream and yogurt cheese), sauerkraut, and sourdough bread. Once making fermentation a regular part of your routine it comes easy.
I thought I didn't like sauerkraut at all until I made my own. YUM! Yogurt cheese has a deep rich flavor and is great seasoned with herbs. We love fresh baked homemade sourdough bread.
My next venture is Apple Cider vinegar. I'll keep you posted on how it goes. As for a recipe for the winter here goes. Fire Cider. It's a s easy as this....
2 QTS. Bragg's apple cider vinegar
1 head of garlic
7 in. of ginger
In a food processor chop garlic and ginger until fine. Combine, in a glass jar, vinegar, garlic and ginger. Cover with cheesecloth and secure with a rubber band. Place in a cool dark corner 4-6 weeks. Every couple of days agitate the vinegar. After this time strain, place back in Bragg's bottle and place in the fridge.
Dressing: It can be used on salads or in anything that would require apple cider vinegar.
When sick: When you feel a cold or sickness coming on take 1 TBSP in a warm cup of water 3-4 times a day until you are well again.
Chill in winter: Take 1TBSP in warm water whenever you feel chilled.
In my new cookbook there is a more detailed recipe that I use. The above recipe is more of a simple version but just as effective.
Also, in my cookbook there are detailed instructions on yogurt, sauerkraut and sourdoughs.
Again, I'll post information on the release of the book as soon as it's printed and a price attached. Keep posted.