Hopefully, you are familiar with beer and sauerkraut... but what about chutney, kimchi,
miso, yogurt, kefir?
Traditionally, fruits and vegetables were fermented for preservation purposes. This was not
only practical but beneficial to your health, in moderation. Coined “alchemy” by the Greeks,
fermentation is a technique of preserving food without freezers or canning.
Fermentation is the process of bacteria breaking down fruit and vegetable starches into
lactic acid. The results are foods with increased available nutrients, which also aid digestion.
Lactic acid is a natural preservative that inhibits the bad bacteria and promotes the good,
the same that are naturally in your gut. Salt, an important ingredients is added to the
mix, inhibiting the bad bacteria and creating a hospitable environment for the good.
Consider our use of condiments, (ketchup, mustard, soy sauce??):
The addition of a small amount of fermented product to accompany a dish, for flavour
and digestibility of the meal. (Quiz at bottom of blog)
What dish commences the Japanese meal?
What usually partners with sausages?
What accompanies dalh in India?
Today the idea of condiments has been hijacked by Heinz and Kraft, whereby fermentation
is skipped and replaced with distilled vinegar, simulating flavour but NOT nutrition.
Lacto fermented condiments are surprisingly easy to make.
1. source some high quality fruits or vegetables
2. wash & cut up fruits or vegetables, mix with salt herbs and spices
3. pound them briefly to release juices and then press into an airtight container
4. Add water or not
5. Leave for a few days to weeks at room temperature and voila!
Fermentation is an artisan craft that does not lend itself to industrialization.
Results are not always predictable.
Luckily you don’t need to experiment/ trouble shoot alone in your kitchen. Thomas Hicks
of the Urban Ashram here in Vancouver can teach you how its done in one of his regular
fermentation workshops. www.urbanashram.ca
Next Workshops:
Feb 24, 7 pm - Learn to Make Kombucha; salt and salt free Sauerkraut; Fruit and Veg
Kimchi and Fermentation Principles $40
March 3, 7 pm - Learn to Make your Own Cheese, Yogurt, Butter, Buttermilk, Ghee,
Chocolate Ghee, what do to with whey, baking with dairy and eat dinner $40
