My current fascination?
About 18 months ago, amongst other health problems from over-training for a marathon, I was experiencing some nasty stomach issues. Some afternoons I would end up with such severe bloating and stomach cramps I could barely sit comfortably in my chair let alone concentrate on work!
I tried so many things to try to relieve the pain. I gave up gluten, sugar, salt, raw vegetables, oils... All with no success.
And then I discovered the power of probiotics! Initially I started out by popping an over-the-counter, refrigerated (active) probiotic capsule. Once I realised that it was making a world of difference I started to investigate the magic of these amazing little friendly bacteria and got excited about finding out more!
What exactly is it about fermented foods (and the probiotics they are packed with!) that make them so calming for my poor tummy and has generated so much buzz in the health and wellness world lately?
Brewing a SCOBY for Kombucha
Fermentation - A Fancy Term for Rotting!
Okay, so that's probably not the best way to sell the beauty of fermented foods but let's call a spade a spade! Fermentation, an art that has existed since Neolithic times, is the process of the breakdown of a substance by bacteria, yeasts, or other microorganisms. It's remained so popular for so long as it is a natural method of prolonging the life of foods and because it is so impressively health promoting. Fermenting foods begins the digestion process thereby making the nutrients in the food to be more bioavailable and less reactive within the body (hence my bloating and cramping relief!). Along with this is the presence of all the good gut bacteria. When these happy little campers reach your stomach they go to war on any bad bugs lurking in there.
The Main Benefits of Fermented Foods?
My Very Own SCOBY Mother From Scratch!
The Main Benefits of Fermented Foods?
- Improved digestion
- Boosted immune function
- An increase the bioavailability of micronutrients
- Elimination of toxins
There is some talk that the probiotics in fermented foods and supplements can help assist with weightloss but it hasn't been proven inconclusively. I'd suggest enjoying fermented foods for the sheer fact that they are delicious and make your tummy happy rather than to see the number on the scales come down.
Where Are These Wonder-Bugs Hiding?
Once I knew more about these wonder-bugs I realised that there were tastier ways to get my fill of probiotics than the supplement I had been taking. I started to look into what naturally probiotic-packed foods I could add to my diet.
Sourdough Baguette
I discovered that the list of plant-based options available to increase my friendly gut bacteria was long and delicious -
- Tempeh
- Miso
- Kombucha
- Non-Dairy Cultured Yogurt
- Sauerkraut
- Kimchi
- Sourdough
- Pickles
- Raw Apple Cider Vinegar
- Water Kefir
I hit up my local health stores and jumped in whole-hearted! The day I discovered the joy of kombucha was pretty amazing and kimchi could have easily formed it's own food group in my life. My tummy was happy but my wallet wasn't! Like with so many 'cool-right-now' foods, the price tags were bumped up to take advantage of the hype.
Sourdough Tortillas
I had no intention of going back to the pain of bloating and cramping for even a second so I got down to the business of learning a bit of fermenting DIY. Initially, I was daunted by the sheer time it would take to create my own cultured concoctions - not active kitchen hours but the days and weeks of waiting it would take for the beautiful little organisms to work their magic. Kombucha alone would take me about six weeks from go-to-woah! But Rome wasn't built in a day and I knew the sooner I got started, the sooner I would reap my rewards.
So, for the last two months I have been reading, learning, experimenting and fermenting. I started with what I perceived to be the 'easiest' (ie. the hardest to mess up!) - A basic sourdough starter - before moving onto more involved and complicated experiments. Over the next few weeks I will be sharing these methods, recipes and experiences so that you can get inspired to build your own little fermented colony!
Check Out Our 'Foods With Culture' Experiment Posts
Spicy Kimchi - A Delicious Fermented Rainbow!
Get Cultured Now!
While you're waiting and you are keen to learn more, get your tummy happy and your digestive system firing on all cylinders here are some of the products and resources I love and have used in my research :
Products
Mojo Kombucha
Bragg Apple Cider Vinegar
Peace, Love & Vegetables Byron Bay Kimchi
Coyo Coconut Yogurt
Bragg Apple Cider Vinegar
Peace, Love & Vegetables Byron Bay Kimchi
Coyo Coconut Yogurt
Websites
Bonzai Aphrodite - Such an essential resource! Start with her post '“Eat Your Beasties!” – The Importance Of Cultured And Fermented Foods' and work from there.
Wild Fermentaion - An extensive website & blog with hints. tips and recipes.
Wild Fermentaion - An extensive website & blog with hints. tips and recipes.
Books
Cooked : A Natural History of Transformation by Michael Pollan - Includes a whole section on examining fermentation (Earth Chapter)
The Art of Fermentation by Sandor Ellix Katz - Sandor is the mastermind behind the Wild Fermentation website mentioned above. The book is a comprehensive tome dedicated to everything fermented with heaps of DIY ideas.
The Art of Fermentation by Sandor Ellix Katz - Sandor is the mastermind behind the Wild Fermentation website mentioned above. The book is a comprehensive tome dedicated to everything fermented with heaps of DIY ideas.
Interested in more Fermented Food Fun?
Check out our other Foods With Culture posts
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