Fermenting food is a lost art, but gaining momentum recently. It is one of the original ways of preserving food. Yet most do not realize that we already eat some fermented foods already. Coffee, olives, soy sauce to name a few.
Vegetables though, are fantastic when they are fermented. Why? The nutrition within that vegetable is kept, enhanced, and preserved by the fermentation process. It allows some of the nutrients to become digestible when they would not be raw.
Natural bacteria produces vitamins and enzymes that are very beneficial for digestion and a variety of other things. But I am not a doctor or a fermentation expert, so I cannot tell you all it can do, but I can tell you this…PROBIOTICS! The best natural bacteria ever. It is found in supplements and more commonly within yogurt, but eating naturally fermented and or cultured foods, gives the highest level of probiotics and is more beneficial than store bought remedies because of the natural process. Everything is better homemade!
Basic fermentation is nothing more than a brine of filtered water and salt. We know that salt draws out moisture, but it also aids in the development of lactic acid, the main component of fermentation. We are still newbies at fermentation, but with a few basic steps and a lot of patience, fermented foods are becoming a staple in our food preservation arsenal.