Reassuringly, traditional methods of food preparation seem to be making a come-back. Included in this trend is fermentation. The good news is that they aren't food or health fads, but generations of knowledge passed down to prepare food so it gives us optimal nutrition.
Cultures from around the world have different versions of fermented vegetables- think kim-chi from Korea, saurkraut from Germany, pickled ginger from Japan and fruit relishes from India to name a few.
Before freezing, canning and pasteurising were developed, fermenting was used to preserve food. This process is known as lacto-fermentation. While modern preserving methods diminish the goodness, lacto-fermention actually increases the goodness of food.
When we eat fermented food, we also eat the friendly bacteria, or probiotics. We need this bacteria inside our body, but low quality drinks and food, antibiotics as well as stress kill this good bacteria.
Some of the benefits to eating fermented food include improved digestion, regular bowel movements, enhanced immune system and regular blood sugar levels. After fermentation, vegetables such as cabbage increase in vitamins A and C.
Fermented vegetables help with digesting other foods, which is why they are used as a condiment or a side dish. Lactic-acid helps break down proteins which then aids the assimilation by the body. This is why relishes and chutneys are served with meat in many cultures. It was how these condiments were originally made!
Fermented vegetables are absolutely delicious and are great to have on hand. They can be used as part of a salad plate, served as a relish with a curry, or delicious wrapped in a nori roll.
Remember, even though I have just pointed out all the health benefits, eat them because they taste so good!
