Fermented foods

Earlier today, after church, I was getting ready to lay down to take a nap, the radio was playing softly in the background, I typically don’t care for what is played on the only local radio station we can get, it’s a bit too liberal for my tastes, but they were playing a show that I enjoy, it was America’s Test Kitchen, a show I used to watch on TV and am still getting used to listening to it on the radio.

Today’s show was all about fermented foods, something that I am getting more and more interested in, fermenting takes ordinary foods and turns them into super foods as well as helping them store for longer periods of time-preserving food. Fermentation has been something that has done for generations, from creating wine, spirits and beer, to pickles, sauerkraut, yogurt, kimchi, and many other foods & drink.

Fermented foods contain much more goodness than the original food, they contain probiotics that are good for your gut and health, these assist with digestion, this is something that I could certainly use.

This is something that can be done at home, it’s not anything I have learned growing up though, I love cooking and consider this another layer of knowledge in the cooking realm, I don’t know if I’ll be making kimchi anytime soon, but having the knowledge is priceless.

You can listen to the show (free) here:

Here are some informational videos all about fermenting foods, dig in!



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One Response

  1. You should really look into some Polish recipes for making sour cucumbers (actually, it’s not quite the same as pickles! Polish pickles are sweet, not sour). Not only are the cucumbers healthy, but the liquid they float in is considered to be a natural antibiotic, as it contains garlic and horseradish :) It’s rarely thrown away, many people drink it after the meal during fall and winter.

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