One of my foodie projects for 2017 is fermentation and I’m going to be busy over the coming months learning more about food fermentation and creating and testing recipes to share.
Homemade fermentation preserves the nutrients in food and breaks it down in a way that it’s easy to digest. Hence why one of the big benefits of food fermentation is improved digestion.
Fermenting foods is not a new phenomenon. It’s something that cultures have been doing for decades but due to the way we live and eat now (fresh foods are available all the time via supermarkets and it’s too easy to pick up jars) the traditional has declined. Therefore as a result probiotics and enzymes in most diets have also declined over time.
Other reasons fermented foods are good for us, aside from the fact they improve our digestion are that some foods are sources of probiotics, i.e they produce good bacteria. These natural probiotics can help various diseases, aid digestion and improve bowel health. It’s also a great way to preserve food. Fresh beetroot for example will only last days in your fridge, but fermented beetroot will last months. So it’s great for tackling food waste.
This week I’m sharing my recipe for homemade tomato ketchup. Fermentation does take patience. It takes time to reach perfection so don't give up!
Inspired from “The Modern Preserver” and ingredients and quantities adapted to suit taste.
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