Fermented foods are tasty, nutritious foods that are
packed full of probiotics.
As you would be well aware if you have ever done any fermenting, almost anything can be fermented.
Traditionally, some of the more common fermented foods have included;
Most of us are aware of sauerkraut, which is fermented cabbage. This tasty treat not only provides the benefits of raw cabbage, but also enhances those benefits in a variety of ways.
There is some conjecture as to the origin of sauerkraut, or as we
like to call it here at Gut Instinct,
The name originates in Germany from the words “sour” (sauer) and “vegetable” (kraut), but there is evidence to suggest that these ferments actually originated in China, during the construction of The Great Wall over 2000 years ago. It is believed that it was then brought to Eastern Europe by Genghis Khan some 1000 years later.
Aside from sauerkraut, there are many other types of cultured products.
Some of our favourites here at Gut Instinct include;
When we had an over-supply of both green and purple beans,
what better to do than to enhance the flavour and nutrient value of them!
You too can create all kinds of fermented vegetables with a few simple steps and while this isn’t a “recipe website”, it is so simple, I’ll give you a brief outline of how right now:
You could follow a similar recipe with almost any vegetable or fruit and there are endless websites out there providing recipes for fermented foods, so go knock yourself out.
We’d love to hear about your success stories, or indeed if you have any questions, so please contact us to share your yummy treats.
Fermented products can be used in many ways to enhance so many different dishes that many of us may not have thought about before. Some of these ways include;
Image courtesy of Somy Lee:
Kraut, fermented onion, capsicum, along with some fresh veggies & a free-range egg omelette.
Another name for these kinds of products is “pickled”. We have all almost certainly eaten pickled cucumbers (usually referred to as simply “pickles”) on a hamburger, or maybe pickled ginger with our favourite sushi, so surely these must provide all of the benefits and probiotics of fermented foods, right?
We actually, they usually don’t. Unfortunately, almost all
“pickles” and products stating that they are “fermented” on the local
supermarket shelf are pasteurized.
What does it mean if a product has been pasteurized?
Basically, it means that the product has been treated with
high heat to extend it’s shelf life.
What happens when we expose living things (such as the micro-organisms or probiotics in fermented foods) to high heat?
The same thing that would happen to us humans if we were exposed to extreme heat – we would die!
Here at www.your-gut-instinct.com,
we produce some delicious and nutritious zesty kraut and seedy kraut that has
not been pasteurized. Unfortunately that means that it doesn’t have an almost
indefinite shelf-life, however it does mean that you know that when you are
consuming it, you are doing good by your gut!
There are recipes all over the internet for kraut, so be good to your gut and see what you can come up with!
The choice is yours...
Either consume the mass-produced, pasteurized fermented foods containing preservatives and flavourings etc from the local supermarket...
Or increase the levels of good bacteria in your gut by either making your very own delicious ferments or purchasing your favourite, living products.
Whatever you decide is cool!
Life is full of choices, but I hope that you go with your gut and do what is right for you!