Fermentation 101
Over the weekend, I had the opportunity to take a fermentation class at Ellwood Thompson’s, a local grocery store down the street, and learn all about the benefits and the process of fermentation. Who knew it had so many health benefits?
Dawn Story, the woman behind Farmstead Ferments brought in tons of fermented products, and showed us exactly how thing are made, including her delicious kraut, kefir soda, and kimchi.
According to Dawn and the folks at Farmstead Ferments, fermented foods offer tons of benefits:
While there are many techniques for putting food by—including canning, freezing and drying—fermentation is one of the simplest methods for preserving food and has the added benefit of actually making food more nutritious and more digestible. These zesty and robust foods are loaded with live enzymes and are probiotic, meaning they contain a plethora of beneficial microorganisms necessary for proper digestion and assimilation of food. That is why ferments are traditionally served alongside meats and heavier foods as a digestive aid (think sausage and kraut, pickled ginger and seafood). Ferments are high in vitamins and minerals, most notably Vitamin C, and are said to be anticarcinogenic.
While I’m not sure I buy into everything I’ve heard about fermentation, it does seem like a great way to preserve fresh produce, and create some deliciously healthy meals. I think the part that surprised me the most was learning that things like kraut and kimchi aren’t canned in vinegar, like pickles. They’re actually just fermented in water and salt.
My favorite, was definitely the Kimchi, which Dawn makes by hand, using local (if possible) ingredients.It had a nice blend of spices which really gave it a good kick. We ended up buying a few jars from Ellwoods, and adding it into a stir fry of brown rice, egg whites, bell peppers, and yellow squash. It was a simple but delicious dinner. (This stuff was also delicious straight from the jar.) I also enjoyed trying the kefir sodas, which reminded me a little bit of kombucha, although it’s actually just a fermented water, flavored with things like apples, or persimmons. It’s interesting how it gets the “soda” type of effervescence, without actually being carbonated. It would be a great lower-sugar alternative to soda.
wow – what a cool thing to learn! i must say i saw you were doing this on twitter and immediately started googling for similar things in my area.
Very interesting and intriguing post. Thank you so much for sharing this!!
Kefir Soda?!?! I am intrigued. Bubbly drinks are my favorite so I am definitely going to be on the lookout for that one!
Other than yogurt, beer, I don’t really do fermented foods. I hate sauerkraut or at least I think I do, haha. I haven’t tried it since I was a young girl. I have always wanted to try kombucha but it is not available n my area.
what a great information. Although I am not a big kombucha person (though only tired once), I love kimchi and fermented vegetables 🙂 goes so well with fried rice or noodles.
whoaaaa haha that kimchi looks so different from what I grew up with! But there are at least 100 different types of kimchi after all, or so I’ve heard. 😀 And I agree that kimchi is delicious! It’s so good for digestion in my case, as I’ve struggled with indigestion for the longest time.
I also don’t know if foods like kimchi contribute to many Koreans living so long and rather healthfully into their old age! But that’s what my mom always tells me, so maybe it’s something to think about? Thank you for posting about this Liz, because I’m always kind of honored in a silly way to find out that so many people like food from my culture 😉
Aw, understandably! I bet it would be weird that American Kimchi is probably way different than real Kimchi! Either way, I’m loving it!! And I really do think it’s super good for you 🙂
After my experience with ACV, I’m afraid to try anything new that remotely reminds me of it!! I’m scarred!
Hahaha that’s so funny, because I started adding ACV to my water in the morning last year and at first I thought it was gross, and now I literally crave it!
Wow that is so interesting! Thanks for sharing, and I had absolutely no idea!
I’ve tried Kombucha once and once was enough hahaha I had a reaction to it so now I’m kinda scared of anything labeled “fermented” lol
Haha I think people either love it or hate it! I think it’s delicious 😉
Kimchi and kraut are the bombdiggity,.,,will you have some recipes to post?
As soon as I try it myself, I’ll definitely post a recipe!!