Are Fermented Foods A Health Craze?

Fermented foods are popping up everywhere at the moment. Some of us had probably never heard of foods like Kefir, Kombucha and Kimchi a few months ago. Fermented foods have actually been around for centuries, but it's only recently the western world is recognising them for their health benefits. We thought we would look into fermented foods – what they are, how they’re good for us and how to use them, and share it with you guys!

What is fermentation:

When you ferment food, you are essentially allowing natural bacteria to break down some of the sugars and alcohols that are naturally present in food. As these bacteria divide, they produce lactic acid that starts to preserve the food and is responsible for that sour taste. Fermented foods can last months and months, which is probably the main reason that they were made traditionally – it was a great way to preserve food and stop it from spoiling.

The benefits?

So what are the benefits of fermented food? Well there are lots of benefits it turns out and it’s exciting as more and more are being discovered all of the time!

• They are easier to digest. This is because some of the breakdown has occurred already so when we eat them our bodies don’t have to work as hard to break the food down.
• They are full of good bacteria! Fermented foods by their nature are jam packed with good bacteria. Its nature’s version of a probiotic!
• Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity.
• Fermentation can create new vitamins, particularly B-vitamins and vitamin K2.
• They are budget friendly as fermented foods are cheap to make! Drinks like Water Kefir and Kombucha can be made at home also and cost very little per serving.
• In addition to being cheap to make you can also cut down on the number of supplements you need, making them even more cost effective!
• They preserve food easily. Home-made pesto, dips and salsa sometimes only last a few days in the fridge. Fermented food last months! So there is a good way to use those vegetables in the fridge before you chuck them out!

How to make fermented foods:

The easiest foods to ferment initially would be vegetables. To do this you will need a mason jar (one that is airtight), salt, and a fermentation starter (liquid whey does the trick, or you can purchase a culture starter). Then follow the below process:

1. Wash, peel, and cut vegetables and place into the jar.
2. Add 1 tsp. – tbsp. of salt to the jar (depending on how salty you like things!) and other flavours you like (e.g. garlic or dill).
3. Add ½ tsp. of culture starter or 2 tbsp. liquid whey.
4. Fill with filtered water and press the vegetables down to ensure they are below the water level.
5. Tighten the lid and leave at room temperature for about 5 days. When your ferment is ready it should have a pleasant sour taste and smell.

So there you have it! Fermented foods are not just a new health craze… they are an old craze that has been brought back to life. Try fermented foods today; your tummy will thank you!