GYO #7: FERMENTED FOODS
In this guest blog, Laure Bautrais of Absorb Health talks about how to reduce food waste with a healthy twist!
It’s good to grow veg but what if you have too much??
What if nothing is growing because the ground is frozen, but you are craving some tasty raw veg?
Fermentation is a great, nutritious and healthy way to preserve veg for longer and increase their vitamin contents through the process of fermentation. You can use up any excess veg or old veg that lies around the back of your fridge so reducing waste while also being able to have some nice raw veg in seasons when veg are scarce, they will also spice up a dish, a salad or a sandwich with the extra benefit of boosting your gut flora!
In our workshop with Global Gardens back at the end of October 2024, we had the chance to learn about fermented foods and their benefits on our gut microbiome.
First, we got our taste buds working by tasting lots of different types of fermented foods and drinks and learn a bit more about their origins. From the good old plain sauerkraut to more spiced up ones with ginger, fresh herbs or seeds, to kimchi and lacto-fermented veg. We also tried miso with some lovely sourdough bread and drinks like kvass, water kefir and kombucha.
Then Laure (from Absorbhealth) performed a very interesting demonstration on making Kimchi. It is very easy, fast and many veg can be substituted with what you have in your garden (like kale) or even things you forage like nettles.
We also made a batch of sauerkraut with a white cabbage base and just added whatever we fancied or was available: ginger, carrots, peppercorns or other fresh herbs from the garden!
All you need is LOVE and SALT!
Finally, we learned a little bit more about the gut microbiota and how to maintain a lovely and diverse range of microbes in our gut through lots of naturopathic tips and being aware that the connection we have with the world around us and what we eat has a massive influence on the micro biodiversity that is within us!
We have another workshop coming up at the end of April, why don’t you come and join us for some more fermentation fun? Find out more here.
*Links to recipes
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