You may have heard of ancestral nutrition, evolutionary nutrition, the Paleo or Primal diets, or whole food diets; these are all attempts at reaching back to a different way of eating and connecting with the food that humans ate before we began processing everything beyond recognition.
One simple way to get natural nutrients back into your body is with fermented vegetables. Eating lacto-fermented vegetables can help you break down proteins more efficiently, and cultured vegetables chase away pathogenic bacteria and fungi, making them great for digestion.
You can purchase fermented or pickled vegetables at your local healthy market, but we recommend that you try fermenting your own vegetables at home. It isn’t difficult and it provides you with the added bonus of preserving your home-grown or farmers market veggies.
What is Lacto-fermentation?
Lacto-fermentation is a microbrial process using beneficial bacteria like Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria which thrive in an anaerobic (absence of oxygen) fermenting environment. It only takes sea salt, water and vegetables. That’s it and no more! Bacteria that is bad for us can’t handle the salt but good bacteria can tolerate a little bit.
How to Begin Fermenting Your Own Vegetables
There are many books and on-line resources for getting started with fermenting and pickling vegetables. Wise Choice Market has a starter culture specifically for vegetables that will help you make your own delicious fermented vegetables at home, including sauerkraut, pickled cucumbers and salsa. They also have a blog and free, downloadable e-book that can help get you started.
Visit our Pinterest Page to find recipes and ideas!
Below is a link to a video that explains how to use the starter kit and tips for fermenting your vegetables at home: