Probiotic Pastimes

Look at the jewel-like beauties! Patiently awaiting their probiotic destinies. If you've had sauerkraut, kimchi & any sort of pickle from wild fermentation then you know canned are sad by comparison. I encourage you to try some fermented goodies if you haven't already.

You can find real wild ferments (meaning they were never heated nor cured) at health food stores & farmers markets. Sometimes even at super markets. Kombucha is popular & found all over, though it's an acquired taste. I'd start with something more mellow like fermented veggies. Look for key words like "raw", "wild" & "fermented".

Here (from left to right) we have salt, cucumber pickles, lemon juice with whey, citrus ume vinegar infusion, ginger/garlic/turmeric/lemon peel  and lastly a sample of berry lemonade with mint & whey.

Now if you just want to get in there & make your own ferments, be my guest. But follow these simple but crucial rules:

1. Always use a clean glass jar with a lid (wash thoroughly with soap & hot water, dry completely)
2. Always use unrefined salt (sea salt or himalayan salt, NEVER iodine table salt)
3. Always use purified water or filtered water
4. Always keep the food submerged under the liquid (using fermenting weights, I use silicone muffin cups & yes I submerged those cucumbers after this photo)

Here is a simple recipe for carrot sticks & information about getting started
Here is a great guide to know how much salt to use
Here is the ways you can ferment
Here is why using whey in vegetables is a bad idea

So get out there, educate yourself  & find what you like, Before you know it you'll be up to your ears in mason jars like me ;)