A Powerful New and Very Old Way of Preserving Vegetables


| 12/3/2012 11:37:36 AM


Tags: Fermented Foods, Farmers Markets, Scott Reaver,

I have always been amazed at how people knew what they needed to know way before the internet, scientific studies ... even the written word.

Indigenous people of the Amazon plant a tree that is easy to climb next to one that is thorny, nearly impossible to climb, but bears sweet fruit.  They know not only when to return to harvest the fruit but how to find the tree again. 

The quest for nutritious food is timeless, but the rules-of-the-game change.  Today, for most people, it is about finding the most-reliable information.

There is no quick fix or shortcut to health, however, an impressive body of evidence suggests that a digestive system rich in the right type of bacteria creates the proper foundation.  Fermented foods can maintain and even improve this foundation.  The most compelling part of this subject is that it has both history and modern science on its side.  People throughout the world have been eating and drinking them for thousands of years.   Dairy products such as buttermilk and yogurt are common but soybeans, rice, certain cereals and various raw vegetables are also used.  This post focuses solely on the latter.  

Fermented foods fit great with the rural lifestyle.  We value home-grown or locally-grown food.  We preserve food.  We are self-reliant and proactive.  If we need an outbuilding, we build it.  If we need food, we grow it.  When it comes to preventative healthcare, why not take the same approach?

Here is how I understand the fermentation works.  The starches and sugars in the veggies create a lactic-acid bacteria which also yields digestive enzymes.  In its new form, the nutrients in the food are not only greater but more readily absorbed -- or used -- by the body.

nebraska dave
4/21/2013 1:37:37 PM

It appears that the issues with the GRIT landing page and comment section has been resolved. I'm looking forward to hearing about what has been happening on your gardening/homestead this last month. May GRIT blogs live and prosper.


nebraska dave
12/4/2012 12:50:22 AM

Scott, welcome to the GRIT blogging community. Now that the gardening cycle is over folks are bringing their food ideas to bear. Fermentation is kind of mystery to me. You have simplified it some what. I've always heard the fermented food was good for digestion and it was good for health in general. I have saved many glass gallon jars that were pickle jars. It sounds like they would be perfect for fermentation. I didn't know that rice could be fermented. I'll have to seriously think about doing some fermenting. Have a great fermentation day.





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