Have you ever left a jug of milk on the counter for a few days? Maybe some veggies, or yogurt too? I live for fermented foods! Raw whole milk kefir, sauerkraut, kombucha, oh my! So why all the love, you ask? Fermented foods not only taste delicious, they are full of beneficial bacteria, enzymes, minerals, and more to keep your gut, immune system, and body strong. I always have some fermentation experiment going in my kitchen. Whether it be a cabinet of home brewed kombucha, jars of pickled beets and carrots or the strangest concoction of all: clumpy, lumpy fermenting sour milk. I like to think of my little kitchen as a science lab, full of odd (but very delicious) ferments.
With that, today we are up to something a little bit different on the blog. We will dive into the book Real Food Fermentation by Alex Lewin, and take a closer look at why and how these foods are so good for you. And at the end, I will share one of my favorite ferments!