Easy Fermentation
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EASY FERMENTATION
Lacto-Fermentation of Fruits and VegetablesJoAnn SkyWatcher
Kimchi
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Short History of Lacto-Fermentation
Europe Sauerkraut, yogurt, kefir Cucumbers, beets, turnips Pickled herbs, sorrel & grape leaves
Poland/Russia Pickled green tomatoes, pepper,
lettuces
Japan/China/Korea Pickled preparations of cabbage, turnip, eggplant, cukes, onion, squash & carrots, pickled umeboshi plums
America Corn relish, cucumber relish, watermelon rind
India Chutneys (fermented fruits with spices)
Fermented Cranberry Sauce
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Lacto-fermentation Lactic acid is a natural
preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid producing bacteria.
These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground.
Pickled Green Tomatoes
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Why eat fermented foods?
The proliferation of lactobacilli enhances their digestibility and increases vitamin levels.
These beneficial organisms produce numerous helpful enzymes, as well as
Antibiotic and anti-carcinogenic substances.
Lactic acid keeps vegetable and fruits in a state of perfect preservation and promotes the growth of healthy flora in the intestine.
They taste good!
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What about storage?
What to Use What Not to Use
Glass Ceramic
Plastic—may leach because of acidic nature
Metal—may corrode
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Resources
Nourishing Traditions, Sally Fallon
Wild Fermentation, Sandor Ellix Katz
Preserving Food w/o Freezing or Canning
Keeping Foods Fresh, by Claude Aubert
http://www.wildfermentation.com/links.php
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