As a chef, I’ve cooked over a million meals in my life and, after studying at the Institute of Integrative Nutrition in New York to become a qualified health coach, I’m more inspired than ever to create healthy recipes that are as good for our bodies as they are tasty.
Fermented food has been getting lots of buzz in foodie circles, but it’s actually one of the oldest ways of preserving food. Not only do I love the fact that nothing goes to waste when you start fermenting at home, I also love that the dishes can be so versatile, depending on the ingredients at hand. Using fermentation to preserve our food is a way of helping us to feel the healthful effects of well-grown vegetables throughout every season.
Fermented veggies are nature’s probiotic and full of healthy lactic acid, which promote good digestion. Eating a little bit of cultured or fermented vegetables (like sauerkraut or kimchi) every day helps to balance the stomach and promote healthy gut flora, meaning everything from your digestion to your nervous system functions much better. You’ll have more energy and be able to perform well for longer periods without suffering from fatigue.
Before you and your family start eating fermented foods and fermenting at home, it’s important to be aware of a few things.