Recipes will be up as soon as my chaotic schedule dies down a bit....
The Body Ecology Diet emphasizes *heaps* of RAW CULTURED VEGETABLES (sauerkraut, kimchi, etc.). When I first started telling people that I was interested in fermented foods, they made some funny faces at me. But I think that most people don't realize that we are already eating foods that have been made using lacto-fermentation....beer, wine, cheese, olives, and yogurt. Kimchi, tempeh, miso, kefir and kombucha are some more examples of lacto-fermented foods we ingest. Anywho, as an attempt to completely rebuild my health from the inside out - I need to start incorporating more probiotics and the live foods that contain them. When I presented this challenge to Kelly, she was totally on board for my fermentation-madness and away we went. I searched the web high and low for some pretty awesome concoctions and came out with some awesome recipes. All it really is is slicing and dicing, some salt, filtered water, and a little bit of kefir starter cultures. Oh yeah, and mason jars, hiphop music, and lots of club soda (the latter two are personal provisions!). It was a long day, and lots of hard work, but it was a lot of fun!
Lacto-fermented food has so many things going for it: natural probiotics that aid the digestive and immune systems, tons of beneficial enzymes, and lots of vitamin C. If you’re unfamiliar with the concept of lacto-fermentation, don’t be intimidated by the word. It’s just the official term for the chemical process of “culturing” that takes place in the presence of lactic acid producing bacteria. This change increases the nutritional profile of the food being cultured, and makes it less prone to spoilage.
So How Do We Do This?
In a nutshell, raw cultured vegetables are made by shredding cabbage or a combination of cabbage and other veggies, and then packing them tightly into an airtight jar or crock. They are then left to ferment at room temperature for several days or longer. Easy.
During the fermentation process, friendly bacteria grow, multiply, and thrive in their new environment. They convert the sugars and starches to lactic acid and partially digest the veggies, softening them or "pickling" them in the process.
|Kelly, super proud and pumped....capturing the days hard work