Why You Need Fermented Foods
Blog post by Janet Perry, Certified Holistic Nutritional Consultant and Metabolic Balance Coach
Fermented Foods – They’re kind of a big deal.
Fermentation promotes the growth of beneficial bacteria, providing a potential probiotic effect and dates back thousands of years to ancient civilizations. Originally it was a technique used to preserve food and drinks, improve flavour, and reduce or eliminate toxins, these days it’s popular for maintaining a healthy gut.
Health Benefits:
Improves digestive health.
Reduces inflammation.
Improves mood and brain activity.
Encourages healthy weight.
Increases availability of nutrients.
Supports heart health.
Examples of fermented foods include sauerkraut, pickles, kimchi, yogurt, kombucha and more. I used to make my own kombucha, but it was a bit of a process, so I stopped. I am however regularly fermenting vegetables. I started making refrigerator pickles two years ago and have not looked back. I now ferment carrots, garlic, radishes, and green beans.
Fermented Carrots Recipe
You can use most vegetables in this super easy recipe. Experiment, have fun!
1 Quart Size Glass Jar
1 lb Carrots, peeled and cut into thin slices, similar in length
1 Tbsp. Unrefined Sea Salt – it’s important not to use iodized or bleached salt
1 Sprig Fresh Dill
3 Cloves Garlic, peeled and smashed
2 ½ Cups Filtered Water
In a bowl, dissolve the salt in the water.
Place the garlic and dill into the jar, add the carrot sticks.
Pour the brine into the jar, ensuring the carrots are completely covered. Leave a bit of space at the top of the jar for air.
Cover the jars with a loose lid or a clean tea towel secured in place with an elastic.
You should start to see bubbles within 24 hours, as well it will begin to develop a mild, refreshingly sour smell.
Let the carrots sit undisturbed for 2 – 7 days. The carrots will become tangier each day they sit on the counter to further ferment.
Once they are fermented to your taste preference, seal the jar with a lid and store in the refrigerator.
Fermenting your own vegetables is not only healthy and delicious, but also fun and cost-effective, as buying foods such as sauerkraut can be incredibly expensive these days.
Keep an eye out for my next blog post as I will be sharing my recipe for making Coconut Milk Yogurt!
And if you would like to learn more about Holistic Nutrition, you can book an appointment with Janet here.