Move over juicing, it’s all about fermenting. It’s responsible for beer, pickles, sauerkraut and pickled onion Monster Munch. With endless health benefits such as restoring wellness, maintaining blood sugar and pressure it is the hottest new superfood trend. A recent study even revealed it can help against dementia. We give you the beginners guide to fermenting for yourself.
Words: Isabella Sullivan, Subeditor: Gemma Smith
Ever wondered why Japan’s life expectancy is the second highest in the word? We’ll tell you, it’s because of fermented foods. Fermenting food is so cool right now. In its simplest, fermenting is soaking vegetables or fruits in salt water allowing the growth of bacteria. These probiotic rich super bacterias are heroes for your gut, immune system and general wellbeing.
The New York Times recently named fermented foods one of the biggest food trends for the future and Kimberly Snyder, a totally hot and in demand LA nutritionist with clients such as Drew Barrymore and Dita Von Teese, recommends you eat fermented vegetables every day.
“Raw, cultured vegetables are among the most important foods of our modern day. As the inner balance of good bacteria is restored in your body, you’ll be better able to shed excess weight. Your skin will improve. Your energy will become more vibrant.” Reveals Snyder.
2016 is set to be the year of the gut, with the release of many books focusing on this ancient art of food preparation, and increasing research, pin-pointing this region as the central point for all body health. It has been revealed to help rheumatic conditions, auto-immune diseases, mood problems, infertility, migraines and weight that you just can’t shift. Next time you hit Istu or Wasabi, make sure to order that Miso soup.
How to ferment food yourself:
1 – Choose your vegetables: cabbage, carrots and pickles all work really well.
2 – Press the vegetables into a fermenting jar, keep pounding them vigorously and spirinkle with sea salt as you go.
3 – Fill the jar up until it’s almost at the top (the mixture expands).
4 – Add 2 tablespoons of sea salt to 4 cups of water and add to the vegetables.
5 – Keep the vegetables under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water.
6 – Place the fermentation jar in a warm and cosy spot and allow the vegetables to ferment and fill with health and goodness for the next 7-10 days.
Voila! There you have it…delicious, nourishing, gut-loving sauerkraut.
You can also make homemade yoghurt by adding Kefir, a fermented milk drink to dairy, coconut or soy milk and leave it covered at room temperature for 24 hours.
Top Fermenting Reads: For all your fermenting need-to-knows:
The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates – £10