Before the invention of freezers or the ability to can, people would use fermentation to prolong the shelf life of fruits or vegetables. This fermentation would transform these products into highly digestible fruits and vegetables that were loaded with good bacteria and enzymes, higher in vitamins and also contained anticancer and antibiotic properties. Despite the fact that we have new ways of preservation, (and we are so thankful and use these too), we think it is very beneficial to practice these skills that benefited our ancestors.
“Scientists and doctors today are mystified by the proliferation of new viruses–not only the deadly AIDS virus but the whole gamut of human viruses that seem to be associated with everything from chronic fatigue to cancer and arthritis. They are equally mystified by recent increases in the incidence of intestinal parasites and pathogenic yeasts, even among those whose sanitary practices are faultless. Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms? If so, the cure for these diseases will be found not in vaccinations, drugs or antibiotics but in a restored partnership with the many varieties of lactobacilli, our symbionts of the microscopic world.” Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD.
Some of the ferments our family enjoy are vinegars, cherry chutney, pineapple chutney, orange marmalade, and fermented grape juice. I have tried sauerkraut and pickles a few times, but we haven’t enjoyed them as much. I will continue to try them because they are so healthy (especially sauerkraut) and sometimes we just need to try thing several times before we will like them.
I hope to share how I make our fruit vinegars soon, because they are so easy, sugar free, and the most popular ferment in our family. Our animals get to enjoy these same fruit vinegars for our animals. I always choose organic fruits and vegetables when making my ferments.
Have you made ferments? We love to hear from you!
Our family has learned to slow down, make careful observations of what heals/damages, get rid of the distractions, take a little more time preparing our food, and most importantly to seek the Lord’s wisdom. It’s a daily struggle and it never goes perfectly, but we just keep trying to do the best we can. If you are working toward a more traditional, clean, whole foods diet, and would like to take small steps to get there, then you are at the right place. Week one was get your salt right, week 2 was get your sleep right, weeks 3, 4, 5, 6, and 7 were get your fats right, we had several weeks about seasonings and herbs, some important discussion about natural sweeteners, talked about Forgiveness, hopefully we got our eggs right, learned about the benefits of pastured, clean meats, considered getting mercury removed, we got the toxins out of our mouth, skin, and hair, made some changes in our cleaning routines, we talked about raw milk, learned about vegetables and fruits, and this week we are talking about fermentation. Join us next Tuesday for Get Your . . . Right.