In each issue of FieldNotes, we bring to light a product, company, or organization we believe in. Our very first issue in Spring 2012 featured: Real Pickles.
We recommend anything from the company REAL PICKLES. This company uses traditional pickling processes, as opposed to lots of vinegar and sugar, and makes a variety of wonderfuland tasty products. You can order online or find at many local (to New England) food stores.
There are many reasons why eating traditionally fermented foods are good for us. First of all, such foods can be easier to digest because they are partially broken down before ingested! Such foods also help us to create a proper balance of bacteria in the gut. So many ailments, from irritable bowel syndrome to constipation to allergies begin with issues in the gut. Many now believe that even emotional and cognitive challenges can be helped somewhat by addressing gut health.
Fermented foods also contain many enzymes essential for digestion but also for many other processes in the human body. When we eat fermented foods we are also better able to absorb the nutrients we ingest. Of course fermented foods last a longer amount of time than non-fermented versions of the same food. This is in fact why in part, with the advent of refrigeration, people have moved away from fermenting foods. Time to bring ‘em back!
We love the company REAL PICKLES & hope you will try some of their products!
That said, fermentation at home is pretty easy to do, too! Put a yogurt making machines on your wish list. Explore recipes for fermenting veggies at home. If you’re a bread maker, try using sourdough instead of commercial yeast.
At this website http://www.culturesforhealth.com/natural-fermentation/fermentation-supplies-books.html you can find many of the resources you would need if you wanted to start fermentation at home. The book WILD FERMENTATION by Sandor Katz is also a terrific resource. So, start thinking about adding fermented foods to your diet and on to the family table, your palate and your health will benefit!
Amy Rothenberg, ND