First things first, let’s start with some basics. What exactly are fermented foods? Why are they good for you, and how can you to add them into your daily diet? Simply put, fermented foods are those in which their texture and flavor have changed by using beneficial bacteria. And most likely, they are already part of your daily diet.
Fermented foods improve your digestion and absorption of nutrients; they are rich in enzymes, increasing vitamin and mineral content in our bodies. They restore the balance of healthy bacteria in the gut. The lack of good bacteria has been linked to lactose intolerance, gluten intolerance, depression, constipation, asthma, yeast infection, allergies, inflammatory conditions and irritable bowel syndrome, among other imbalances or diseases.
Fermented foods work as super powerful detoxifiers as they are capable of flushing out toxins and heavy chemicals such as mercury. Fermented foods are full of flavor, have a long shelf life and, as I am going to show you next, are inexpensive and incredibly easy to make and include in your diet.
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Have a piece of sourdough bread with your favorite stinky cheese; add Kefir yogurt to your breakfast, drink kombucha during the day, enjoy a glass of wine or a beer at night, and some hot cider in the afternoon.
Eating about a ¼-½ cup of fermented food per day is all you need. The key is diversity to add different micro organisms to your digestive system.
Try these easy recipes in your kitchen!
KIMCHI (OR KIMCHEE) Yields: 9 cups
Ingredients 16 cups of water ½ cup coarse sea salt 1 large Napa Cabbage, cleaned, washed, cored, sliced lengthwise 4 heads of garlic, peeled, minced 1 medium piece of fresh ginger, peeled, minced ¼ cup fish sauce 1 TSP sriracha sauce 1/3 cups chili powder or Korean red pepper powder 1 bunch scallions, sliced (including light green parts) 1 small white onion, chopped 2 large organic carrots, peeled and thinly sliced 1 daikon, peeled, grated 1 TSP raw honey Sesame, chia or flax seeds, for serving