Fruity Fermentation

(Patiently waiting for fermentation...)

I have done a few posts on probiotics in the past but never have I mentioned how easy it is to grow your own! Basically you just leave your food out on the counter for a week or so and there you have it. No, I’m serious. It’s hard for many people to grasp the concept of fermentation and feel safe eating the food, but it can be done safely, I am living proof. Fermenting foods is great because you not only get the nutritional benefits of the food but you add healthy living bacteria, which improve digestion and help maintain a healthy gut! This stuff is great for IBS, indigestion, and other unresolved digestive issues.

(Fermenation bible)

(Fruit Kimchi?! Oh yes.)

There are many different types of home ferments to be made and last week my housemate Elizabeth and I tried a fruit kimchi. We used the book Wild Fermentation by Sandor Katz (the guru of fermentation) for the recipe, but truth be told, it was so easy you don’t really need a recipe. Here is what we did:

Step #1: Chopped up pineapple, apple, pear, plum, kiwi, grapes, onion, garlic, cilantro, nuts and hot chili peppers.

(The beautiful mixture of fruit, nuts, and spices)

Step #2: Add salt and cram the stuff in a glass jar

Step #3: Put the jar on the counter and wait one week (this is the hardest part)

Step #4: Enjoy! Your taste buds and your belly will thank you!

(Final product...1 week later, delish!)

When the ferment is as tangy or as mild as you like, stick it in the fridge. Do you ferment food at home? What do you make?