The Importance of Fermented Foods

Let's start off with "what are fermented foods"? Ah, good question! You have come to the right place for a simple, understandable answer!

Basically, fermented foods are produced by "pickling" or "curing". These processes are really the ancient way of processing food in order to keep it from going bad. The outcome of fermentation is food that contains natural, healthy bacteria also known as probiotics. This bacteria is required for a healthy gastrointestinal tract (gut).

Research is showing that having a healthy gut is key to good digestion, helping the immune system and overall wellness. Other benefits include the outstanding source of essential nutrients in some fermented foods.

Now that we know what fermented foods are let's have a few examples! The easiest is sauerkraut, which is cabbage that has been cured and soured in salt. Yogurt and kefir are another example of fermented foods. Also, sourdough bread!

Exciting stuff, right? Well, let me tell you, when you make it and share it with your friends and family, you are going to be a star!

Here is what you need to get going on your first batch of Fruit Kvass:

A large ( half gallon) glass jar

A variety of cut up fruit

1 teaspoon of Himalayan pink salt

Water (should be filtered with no chlorine or floride)

And now for the instructions:

Put the fruit in the jar, add the salt then pour the water over the fruit and fill to about 2 inches from the top. Cover tightly with the lid and place it on your kitchen counter. Cover the jar with a cloth so that it doesn't get direct light. Shake the jar a few times a day and loosen the lid to allow the gases to escape at least once a day. After a couple of days, strain the fruit out (you can eat it in small portions if you want). Refrigerate the juice. Starting out with a tablespoon or two in your glass of water will give your body time to get used to it. Enjoy!

Oh, one more thing! DO NOT SHAKE THE JAR!

#kvass #fermented #probiotic #easy #fun

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