My kitchen has been a laboratory lately. I feel a bit like a mad ( but healthy) scientist. I have discovered the fun of lacto- fermentation. Cultures( pun intended!) all around the world have known the benefits of eating fermented food. Eastern Europeans eat sauerkraut and other pickled vegetables, Europeans and Americans eat yoghurt ( though some of the yoghurt available hardly counts as healthy fermented food), the Mexican people have a lovely dish called cortida, the Japanese drink miso soup, eat natto ( fermented soy), pickled vegetables, and the Koreans are famous for their Kim Chi.  Many people drink fermented beverages in the form of beer, wine, or mead. Back in the day, before electricity fermenting was a way of being able to store food. It just so happens to also be highly beneficial for our digestive systems, adding all kind of good bacteria, probiotics.

People who follow a traditional foods diet recommend some fermented food every day. Vegetables lend themselves to fermenting or pickling beautifully. We all know about sauerkraut and pickles ( cucumbers). Perhaps you have had pickled beets. How about trying fermented carrots ?

I wrote an entry a while ago featuring strawberries and this recipe for a drink called shrub.  How about some lacto fermented ginger ale ?

Ginger Soda

2 c. coconut water

1/4c. whey ( find out how to make your own here ) or water kefir grains

pinch of salt

1 T. cane sugar

handful of peeled roughly chopped fresh ginger ( depending on how much you like ginger)

Mix all of these ingredients in a clean quart jar. Put the lid on and let sit on your counter in a cool dark place for 2 days. Strain liquid into another clean jar and add the juice of 2 limes or 1 lemon, depending on your preference. If you are using water kefir grains, rinse and reuse. Enjoy. Keep refrigerated to stop the fermenting process.

I have an almost eaten jar of beets,onions, and turnips in the fridge, along with a jar of newly fermented beet kvass. The ginger soda is on the counter, starting its fermentation, and some beautiful red and orange carrots are waiting for my attention. Fermenting is fun. It is good for you. Try it! and please let me know how it turns out.