April's Food Group was a blast, and I defininately had fun trying out lacto-fermenting garlic. For those of you who missed Food Group but are curious about lacto-fermenting, here's a little excerpt about it:
Lacto-fermented foods have been around for a very long time. Common in Korean, Chinese, Japanese, and North and Central European cuisine, fermentation has been used to enhance the flavor of food, create food, and help food having a longer shelf life. Fermented foods are delicious and nutritious. These traditional foods are key to our health.
Fermentation allows the bacteria, yeasts and molds to "predigest" and therefore break down the carbohydrates, fats, and proteins to create "Probiotics" which offer friendly bacteria into our digestive tract. This helps keep our immune system strong and supports our overall digestive health. Courtesy of www.deliciousorganics.com
The recipe we used for lacto-fermented garlic can be found in Nourishing Traditions. All the recipe required was garlic, water, sea salt, and oregano. I'll let you know in another day or so if it worked! :)
~Emily
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3 comments:
Hey friend! Thanks again for heading up the project effort... Last night I was peeking at the book, Wild Fermentation, and today I visited the website and found the accompanying forum. Always nice to find resources! :)
hey guys!!! how did your lacto garlic turn out??? mine was perfect! used most of it the other night. what an awesome process!
oh p.s. this is margs:)
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