Not only is it a win-win situation ~ it’s a gut thing!
Fermentation breaks down the hard to digest components of
foods and tends to maximize the nutrients.
Kinda like digesting my food a little for me before I even take a bite
so that I ingest the best parts. (vision
of a mama bird feeding a baby bird)
Lately I’ve been doing fermented oatmeal. Leaving the oatmeal to ferment overnight does
not give it a sour or tangy taste, that being said when the heat goes up in the
house this summer I may have to leave it out a little less time. There is that old saying “some like it hot,
some like it cold, some like it in the pot nine days old”. I like mine about 1 day old and hot. (see the recipe at www.likeicancook.blogspot.com )
About a week ago sauerkraut was made in this house with
raw milk whey, cabbage, caraway seeds and a lot of packing into a mason
jar! Sauerkraut is easy to absorb
nutrients and helps improve the quality of gut bacteria we host by acting like
a pre-biotic and pro-biotic all in one.
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| Homemade Sauerkraut |
There are many foods and drinks you can prepare with
fermentation. You’ll have to try
something that suits your taste buds and gives you what you are looking for.
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| Water Kefir infused with apples and cinamon |
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