Category: Fermented Foods

Fermented Foods, Plant Wonder Collective, Recipes

Dill Kraut

Kristine

Research has shown that maintaining a healthy balance of bacteria in the gut is not only crucial for proper digestion, but also plays an important role in modulating immunity & inflammation, and preventing chronic disease. Eating probiotic-rich lacto-fermented veggies is a simple and flavorful way to promote a healthy gut flora.

Probiotics balance the gut microbiome, inhibit pathogenic bacteria that cause digestive issues, and help to lessen the negative health effects of environmental pollutants and other toxins that are present in food.

The addition of dill (Anethum graveolens) seeds further boots this kraut’s benefits for digestion, as they have carminative, stomachic, and digestive effects. Which means that they help to relieve gas & bloating and to help boost the digestive process.

Continue reading “Dill Kraut” →
Fermented Foods, Recipes

Garlic & Turmeric Sauerkraut

Kristine

Updated February 28, 2022

Fermenting vegetables is an excellent way to preserve them, improve their flavor, and increase their health benefits. Fermented foods are digested easier, which makes their nutrients more available to your body. Consuming them regularly helps to maintain the overall health of your digestive system.

In his book, The Art of Fermentation, Sandor Katz, says, “Fermented foods are to varying degrees pre-digested, resulting in improved overall availability of nutrients. In live-culture foods, we ingest bacteria that help digest food and produce a multiplicity of protective compounds as they pass through our intestines. They and their various products enrich the microbial ecology of our intestines, enabling us to get more from our food and discouraging pathogenic bacteria by their presence” (Katz 30).

Continue reading “Garlic & Turmeric Sauerkraut” →

Condiments, Fermented Foods, Recipes

Lacto-fermented Beet Hot Sauce

Kristine

Updated March 1, 2022

After swooning over a spicy, beet based salsa at the new Venezuelan restaurant in town, I knew I had to make my own version. Sweet and earthy beets pair perfectly with spicy aji peppers. Cilantro and garlic add depth and flavor to this tasty sauce. Salt helps to preserve it by promoting a beneficial environment for lactobacillus, the same bacteria that turns cabbage into sauerkraut.

This lacto-fermented condiment has quickly become my new obession. I love spooning a bit over fried eggs or stirring some into soup or pasta sauce. It would be delightful on nachos, pizzas, and burgers too. Mix it into homemade mayonnaise and you have a tasty dip for fresh veggies or fries or a spread for slathering onto wraps and sandwiches. The possibilities go on.

Continue reading “Lacto-fermented Beet Hot Sauce” →