Fermentation, yuck or yay!?

It took me quite some time to figure out what fermentation was, leaving something to rotten is actually good for you? That doesn’t make sense…

When every food expert on the planet is bragging about the healthiest foods being the freshest, raw, uncooked, unprocessed food, fermentation seemed quite the opposite to me but hey, gotta try to believe.

Fermented means that the ingredients like vegetables or drinks have been left to sit and steep until their sugars and carbs become bacteria-boosting agents, probiotic powerhouses, which boost the good bacteria in your digestive tract and help with weight loss, skin texture, immunity boosting and even leaky guts and IBS. This is all possible cause gut is the largest part of our immune system, and taking care of it will take care of the entire body.

My number one favorite fermented food is Kombucha tea, a drink actually, made from the fermentation of sugary tea through the scoby, the mother mushroom, that floats at the top of the jar. It’s a natural energy booster too thanks to the natural caffeine in the tea. A glass in the morning is much better than a coffee… natural and not acidic for your stomach.

Other popular fermented foods are sauerkraut, pickles, coconut yogurt, kefir, miso, tempeh and kimchi.

As you can see, very different cultures have the same idea about the benefits of fermentation, so get it on and start with some. I am very lucky I can get kombucha, miso and tempeh at Sprout Lifestyle, but no more excuses, the others can all be made at home…

I am becoming quite an expert about fermentation, contact me if you want to book a private class. In the meanwhile, leave a comment about your favourite fermented food and why you like it.

48. Fermentation, yuck or yay!?

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