wild ferments

Want to learn to make your own ferments? See here for all my upcoming wild fermenting workshops.

“I Can’t Believe It’s Healthy”- Gutsy Goodness- Wild Fermented Foods

How can 100 trillion microorganisms make a home in your gut? What are they doing there? Are they helpful or not?

“If the good bugs in the gut outnumber the bad bugs, you’re less likely to develop some of the conditions that we know are highly associated with obesity and certain cancers and a whole host of things,” says Cleveland Clinic dietitian Kristin Kirkpatrick.

Fermentation also actually enhances the nutritional quality of food. They contribute vitamins and increase the bioavailability of minerals in your gut.

However, it all depends upon whether the bacteria actually make it in large enough numbers to your colon. And let me tell you, the journey to the colon is one dangerous and harsh ride.

Immediately after you swallow the little microbes they must withstand the hostile environment of your mouth, stomach all the way down to its destination if they make it at all. The good news is that they do!

FB-Corn-Tomato-salsa-jar-

My wild fermenting workshops include sugar-free seasonal ferments such as:

  • Sauerkraut – traditional with variations
  • Cauli- kraut
  • Spring detox kraut
  • Pineapple kraut
  • Beetroot kvass- drink
  • Kimchi – with variations
  • Cultured miso pickles
  • Cultured umeboshi green bean pickles
  • Brussel sprouts/radish fermentation
  • Chutney
  • Onion relish
  • Tomato, corn and onion salsa
  • Dosas and other gluten-free fermented flatbreads
  • Pickled egg and beetroot
  • Preserved lemons
  • Vegan cheese
  • Seasonal salsa
  • Ketchup

The age-old preservation technique of wild Lacto-fermentation is alive and well here in my kitchen.  Fresh seasonal vegetables transform throughout the seasons as all cultures did playing with different microbes.

The process of fermenting seasonal foods has created a whole range of different tastes and preservation. Anywhere from Miso soup, Kimchi, Kombucha, Sauerkraut, to Kvass the range is filled with healthy sugar-free microbes.

When I re-introduced wild fermented foods and vegan and vegetarian wholefoods into my diet over 30 years ago and became sugar-free it was a real wake up call. After experiencing my own health challenges as a child for fourteen years and struggling to attain a balance of health after many years of antibiotics,  I personally experienced how the addition of eating wild fermented foods and sugar-free wholefoods on a daily basis has made.

They enhanced my immunity, reduced inflammation, improved my digestion, nutrient absorption, helped me to beat my sugar cravings as well as become pregnant and have two beautiful children. I eat at least a tablespoon or two with as many meals as I can!

workshop

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close