Before there were kings and queens, emperors and rulers, food was already making history. From the very beginning, fermented foods played an important role, providing healthy vegetables during lean, cold winter months, which were not only nutritionally-dense, but also naturally-made probiotics! Fermented foods are easy to digest, as well as aiding digestion of other foods.
|Here are but a few online articles which are also great for science or history unit studies for the children!|
|by Kathleen in Research | Permalink|
Did you know...
Dill pickles are simply fermented cucumbers. Streptococci starts the process of fermentation, but as the pH level falls, leuconostoc and pediococcus species, and Lactobacillus plantarum continue the process.
—Microbes & Cucumbers = Dill Pickles
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes