Fermented Foods are Fun and Mega-Probiotic!
Fermentation is any cferment,
You can ferment all sorts of things, but the most common fermented foods include pickles, yogurt, cheese, beer, wine miso (fermented soybeans) sauerkraut, kimchi (fermented cabbage) kefir (a fermented milk drink), and kombucha ( fermented tea).
Ferment Your Way To Optimal Health
In an article by a scientific advisor and author Dr. Bill Miller: “Ferment Your Way To Optimal Health” he is quoted about the health benefits of probiotics as saying: “There has been a rise in the flourishing and enthusiastic trend of experimenting with fermentation to enhance flavors and create healthier and more sustainable foods. Many of these products have been linked to relief of symptoms of irritable bowel syndrome and inflammatory bowel disease. They have also been associated with improved function of the immune system, enhanced absorption of various nutrients, and decrease serum cholesterol levels. ”
Dr. Miller further says that some studies indicate that the ingestion of fermented milk products and yogurt are associated with decreased incidence of heart disease, dental decay, and some forms of cancer, such as bladder cancer.”
For the lactose-intolerant however, milk products can cause other issues and that’s why Kraut Source caught my eye!
Kraut Source Makes Fermenting Fruits and Veggies, Easy!
At a Food Fete showcase for Editors, I met Karen Diggs, creator of Kraut Source. She was attracting a great deal of attention with her colorful display of foods in Mason Jars and an unusual looking jar topper that was actually a clever at-home fermenting device.
Karen told me that while the Kraut Source fermenter will make lots of different things, it also makes great pickles. If you’ve ever had a fresh home-made half sour pickle, it’s a bit of a struggle to get it crunchy and flavorful.
Most pickles are made in brine with vinegar, and those made with the Kraut Source have a salt water mixture and spices only.
It took less than ten minutes to assemble the mixture and make the first batch of pickles. All you really have to do is add as many kirby cucumbers as you can fit into the clean quart mason jar filled with a salt water mixture (not vinegar), pickling spices , garlic cloves and a secret ingredient (a tablespoon of green tea that Karen insisted would keep the pickles crunchy).
I did this and affixed the Kraut Source fermenter to the top of the mason jar, added some additional water to the top well of the fermentation device, and put the jar in a pantry closet.
That was it!
Five days later I looked at the jar. I tasted. The pickles made with the Kraut Source fermenter were the best I ever had. Even better, although there are no preservatives added, my pickles stayed crunchy and delicious for weeks.
A second batch was just as good, but lasted over a month, softening a bit and getting a bit less green as they aged. The attractive and bright colors of the food when added to the fermenter does seem to remain constant for several weeks.
Pickling Vs. Fermentation:
I was still a bit unclear about the difference between my Kraut Source pickles, and those made the vinegar way.
“The issue of pickling versus fermentation can be confusing. Most pickles are not actually fermented in the traditional sense. In fermentation, a fruit or vegetable is cured in a water and salt brine for a week or longer. No vinegar is used. Fermentation relies on anaeorbic bacteria to produce lactic acid that is critical to the process of fermentation. This is what makes it a natural probiotic. Modern pickling relies on a different technique. Pickled pickles are acidified, generally with vinegar, with added salt and spices, but then placed in a water bath and heated. This sterilizes the contents. Although vinegar is a product of fermentation, the bacteria do not survive the process so there is little probiotic capacity with modern pickling methods,” Karen explained.
Kraut Source Fermentation Is Fun!
We are busy people, but the joy of making something yourself that is natural, delicious and healthy and being able to share that with your friends and family, is priceless. The Kraut Source is capable of making all sorts of fermented foods from relish to real kimchi and fermented fruits and veggies to more exotic things such as drinks and relishes.
With Kraut Source fermentation is easy, quick and fun. You’re only making a quart at a time and most of the recipes are do-able within days and prepared in just a few minutes. Then you hav7e the joy of serving incredibly tasty and healthy food you made!
I loved the pickles, but there is so much more you can do with this little device.
There are videos on the Kraut Source website as well as a lot of recipes. You can buy the recipe book for $12.00. There are even a few videos in case you feel a bit “lost.”
Once something is fermented you remove the Kraut Source fermentation device and put a regular Mason jar cap on the jar. Then you can refrigerate it and even bring your home-made goodies as gifts! Impressive!
Pills vs Probiotic Foods:
If you really don’t want to swallow probiotic pills or eat yogurt or other fermented milk products, a Kraut Source can help you eat the things you really do like,with fermentation you do yourself. You’ll enjoy all the benefits of things you like to eat, and also extra benefits from high-powered probiotics!
TheKraut Source Fermentation device in a box by itself is $30.00 and the recipe book is $12.00 (you can find some of the recipes online for free). There are also kits, special salts and seasonings and more. Visit the Kraut Source Website!