Fermented Garlic is a lovely bubbly ferment and you can add it to many recipes.
Garlic has many health benefits before we even consider fermenting it. From lowering blood pressure, to fighting off colds, lowering fasting blood sugar levels and lowering cholesterol just to name a few on its long list
When you ferment garlic, like many foods, the fermentation process increases the nutrient value , as well with this recipe it increases the amino acids in the garlic significantly. Amino acids, simply put form long chains, which are proteins, there are over 50 amino acids which are all a bit different. Our bodies need amino acids to survive and the our cells use these acids for different thing like muscles and membranes, Amino acids, no matter what kind are a basic building block for our cells.
Fermented foods are coming back to light as the North American Diet has been robbing our guts of the bacteria we need to stay healthy and live free of digestive issues, which are on the rise. Sandor Katz, author of “Wild Fermentation” reports that he believes fermented foods have a great deal to do with the management of living with AIDS/HIV. That is an amazing statement! Research is showing that consuming fermented foods and increasing how much Lactobacilli we take in is helping our chances of living longer and healthier . I believe we will see more and more evidence that cancer and other diseases can be effected positively by eating more fermented foods, as well as the prevention of such disease.
Onto the recipes..
To make this recipe for fermented garlic I firstly made Kefir Whey. This is a fun process, which also leaves you with extra products to use. I will explain the whey and curds process first and go onto the fermented garlic recipe.
Whey is the by product I get when I'm making Kefir and it ferments too long, producing whey and curds. both become useful. Whey is full of protein, specifically the protein Lactoferrin which is full of inflammatory benefits and antimicrobial , which we hope will kill off bad toxins.
The whey that I use becomes the starter culture for fermenting the garlic.
To make 1 cup of Kefir Whey and Kefir Cheese (the curds bi product)
2 cups of Basic Kefir
- Place a coffee style filer in a strainer and set it over a bowl. As you can see I used what I had available. A tea filters for loose tea, and a lid from my regular strainer . It might not be pretty, but it works!
- Pour the Kefir through the filter. Cover the bowl with plastic wrap and place in the fridge overnight. The bowl will catch the whey. The top portion becomes kefir cheese. Double the outcome with this process!!
Pop the cheese in a covered container - it should last about a month in the fridge - so creamy and spreadable.
Now that you've made your starter, onto the garlic fermentation.
3/4 Cup garlic cloves, peeled
1/2 tsp Sea Salt - non iodine
2 tablespoons of Kefir Whey
1.Place garlic and salt in a 1 pint glass or ceramic container that can be sealed securely for an anaerobic (oxygen free) environment.
2.Fill the container with filtered water, leaving about 1 inch of space to be able to let the garlic bubble and expand as it ferments.
3. Add the whey and seal.
Let the garlic ferment on the counter , place out of direct sunlight. Watch as the garlic starts to bubble and float. Let your garlic ferment 3 to 4 days.
Taste away! Place the garlic in the fridge after 4 days. The garlic should last 6 to 9 months in the fridge. I suggest eating it though.
Final Ferment - it's flown by and so much information to take it, I know it's only the start of a wonderful journey.
Tempeh , another new ferment for me. Sadly didn't work. I will attempt it again, when I am done pouting. Tempah is traditionally made with soybeans. I choose to try black beans. The idea of a mold spore was interesting and I was looking forward to trying this, as well as seeing how digestible it is and the mushroomy taste it has.
Ferment Type: Tempeh - Bean
Date: January 19th, 2018
2 Cups dried black beans
2 Tablespoon vinegar
1 packet culture
Notes: I followed the instructions, poured boiling water over the beans and let them soak overnight. The process of massaging and taking the outer shell off the beans was tedious and long. And in the end just a lesson in patience. I dried them on the towel and even did the trick the starter box said to blow dry them. I think my kids truly thought I lost my mind. I punched the holes in the plastic bag and placed the beans in the oven . I truely think my issue was 2 fold. A different bean to use, maybe not the store brand and the oven temp. Cooler temps here again. I gave it a good try, even went an extra day hoping something would happen. I gave up and will try again but maybe try the soybeans as my go to bean. I've had a lot of great luck and products from the other ferments so my stats on flops are minimal.
Modifications: used black beans.
Harvest Date: January 21st, 2018
Harvest Details: They look sad and uneventful. No changes in the Tempah, a little bit of moisture appeared but no magic. Definitely must try using a dehydrator.
Once again this course has opened me to new foods. Idlis was a hit in my house. Although referred to as those muffin things. They went fast! I didn't have a chance to make any recipe to accompany them.
It's great to have healthy gluten free options and foods that are easily digestible
Ferment Type: Idlis - Grain
Date: January 12, 2018
1 Cup Indian lentils (Urad daal) or other dried bean (I use red lentils)
2 Cups white basmati rice or short-grain brown (white has the best results)
2 Teaspoons sea salt
2 Tablespoon whey or lemon juice
Warm filtered water
Idli steamer (an egg poacher or muffin tray can also be used)
Notes: I loved that this turned pinkish. I enjoyed pulling back the cloth and watching as this fermented, waiting to see how it would turn out. I followed the directions and I didn't have a steamer and was leery about trying it in the oven, picturing a messy or flat outcome, so I thought why not try how I steam veggies? The good old fashion steamer in a pot. I used muffin liners and yes they don't have a great shape, however it worked and they were eaten within the hour. Love Idlis will make it again!
Harvest Date: January 18th, 2018
Harvest Details: Great, they were a nice texture and went down like candy. I don't know if it was how they were supposed to be as I haven't ever tried them before however the end product that came from this recipe was excellent. So I feel like I was on track.
Fermented Tea - I have been making Kombucha for a couple of years now. I had a scoby hotel so big my kids were threatening to call child protective services when I bring it to out show it off. I didn't make any food with it, in fact I fed it to my outdoor garden. However I have a new batch growing. I have found again gut healing in drinking small amounts of Kombucha and some of my family love it.
Fermentation Type: Kombucha
Date: January 5th, 2018
Ingredients: I used Summers Recipe- I usually make a larger batch however, this size is more manageable to consume .
1 quart Water
¼ Cup sugar
1 Tablespoon black, green, or red tea - I made mine with Hibiscus Leaves this time
(Your starter kombucha teabag kit contains 1T black tea and 1/4 C sugar)
1 “mother” of kombucha (in plastic bag with brown liquid)
Notes: I might have let the tea steep a bit longer than usual with a smaller batch size than I usually make however it didn't seem to change the flavour drastically.
Harvest Date: January 19th, 2018
Harvest Details: Worked well. Had a good flavour and just the right amount to drink in a couple of days. I like the hibiscus flavour and the bubbles in Kombucha. I also think I grew and impressive scoby in this batch, possibly the smaller vessel I fermented it in.
o Kefir is something I have been making for about a year and love the ways you can make it into so many different recipes. I purchased some kefir grains and if you keep them alive and fed, they can have an endless life span. I know a few people that have had some 15 years on, and it's possible to keep them going for generations. Personally I have found a lot of healing incorporating Kefir into my life. I can tolerate small amounts of dairy, however with the addition of fermented food and other choices my gut issues have become less of a problem.
Kefir has probiotics not found in other ferments that fight against candida as well as e coli and salmonella.
I love my Kefir grains - they are a scoby with a different look, almost like little pearls.
Ferment Type: Dairy Kefir
Date: December 29th, 2017
Organic whole milk - 2 cups
2 TSBP Kefir grains
Notes: With the colder winter weather it takes a little more than the usual 24 hours to get the consistency I like. Warming up even 10 degrees outside makes the house a better place for kefir to flourish.
Modifications: just a couple more hours of sitting on the counter
Harvest Date: December 30th, 2017
Harvest Details: Great flavour, texture and consistency. I put it in smoothies for the family to be able to keep up with the constant production.
Water Kefir has been on my list to try and I'm glad it was an option in the course. I found some beautiful grains from a local person selling them . And put them right to work. They are so gelatinous looking. Water Kefir also contains probiotics and I think is a great replacement for people who like pop. Water kefir doesn't have as many strains of bacteria as dairy and if you have candida its a good idea not to indulge as there is still a notable sugar content.
Ferment Type : Non Dairy - Water Kefir
Date: December 29th, 2017
Plain Kefir Water
7 Cups of filtered water
8 Tablespoons kefir grains
3/4 Cup organic cane sugar or turbinado raw cane sugar (or a blend)
(lemon slice to help with PH balance)
Notes: My temperature again being a cold snap in December made this process slower than I think it might be in the warmer months. I let it ferment 7 days to get it to a flavour that tasted not just right. You could taste the difference every day as the fermentation started.
Harvest Date: January 5th, 2018
Harvest Details: I found the taste to be a nice blend of not too sweet or sour. I haven't had it before so I think it was correct. I'm going to try again and experiment with more recipes. I like having a more healthy alternative for drinks in the house.
Why as a person who avoids all dairy didn't I make this before?
This was a fun and super tasty ferment with so many recipes to make with endless flavour possibilities. I plan to try to dehydrate next batch and see if I can get the hard rind around the cheese.
Ferment Type: Non Dairy Cheese - nut
Date: December 22nd, 2017
2 cups raw nuts of your choice (almonds, cashews, brazil, macadamia, etc). This will make 2 cups of non-dairy cheese.
1 Cup rejuvelac, or water/coconut kefir, or 1 Cup of water with 2 Capsules of probiotic powder.
Flavourings of choice - which are endless.
Notes: Once again some of my photos are missing, like the presoaked nuts.I forgot to take the skins off my first batch after soaking the nuts - you can see when I mixed them the texture and colour is different, so I tried again! The skins came off easily and the colour was much better. I also chose completely non dairy by using coconut water with adding a couple of probiotic capsules in. It really went as smoothly as Summer makes it out to be in her video and I'm ecstatic about eating ''cheese' as it is missing from my diet. We had this as part of our traditional Christmas Eve dinner. It was a hit. I added garlic, dill and hummus for my flavourings.
Harvest date: December 24th, 2017
Harvest Details: It was a great creamy texture. The flavours were just right and it vanished fast!
I have to admit I had no idea what Injera was before starting this course - as well as a couple other ferments. I realized I had eaten this once in a restaurant in Toronto with Ethiopian cuisine however everything was new and overload for textures, names and tastes. I was pleasantly surprised with this simple and tasty spongy pancake like ferment. My first attempt was a toss away. Although in hindsight I might have panicked abit at the smell, look and consistency after seeing it was similar the second attempt. I reached out for help in the FB group and tried to stir the mixture and it seemed to do the trick. I love that using teff flour makes this gluten free and the fermentation increased the nutritional value of the flour.
Fermentation Type - Injera Grain
Date: December 15th, 2017
January 4th, 2018
1-1/2 Cups water, at room temperature
1 Cup teff flour
1/4 teaspoon salt
1/2 teaspoon baking soda (optional)
Coconut oil for cooking
Notes: My first attempt I mixed the Teff Flour and water and covered it and left it to sit on my counter. The smell was less than welcoming and noted by everyone in the house. I let it ferment for 3 days and I was unsure of the look of it and the smell left me worried about my process. I ended up tossing it after asking some questions on FB and left it for another attempt.
In January I tried again - not to be beaten by a ferment and I wanted to really taste this. I repeated the process of the teff and water, let it sit on my counter. It still doesn't have a nice aroma - however I stirred it on day 2 and make it up on day 3 and it was spectacular once cooked. My family gobbled it after asking what's that? I did have to switch pans to try frying it in as my first pan which is a cast iron and it basically tore up the injera - I switched to a non stick variety and the end result was great.
Modifications: stirring and good house temp- Summers Instructions didn't mention stirring and I'm unsure if it actually required it. Will try again.
Harvest Date: December 19th, 2017 -- flopped and tossed
Harvest Date 2 - January 18th, 2018
Harvest Details : Great taste, flavour and now I need to make up some Ethiopian recipes to dip this in. I'm not sure how this compares to a traditional Injera, however I am happy with the results.
Ahh Yogurt - who doesn't love it? I personally have struggled with milk allergies and intolerance my entire life so I have been always leery to eat anything that come from milk products. As I am eating more fermented foods I am trying to bring in tiny amounts of milk ferments like yogurt and Kefir, adding some L glutamine to try to help my gut absorb, heal and tolerate more foods.
Yogurt is quick and easy to make, like so many ferments, it s fast and easy like Kefir. I tried making milk based yogurt in my oven and it turned out perfect. The next attempt was coconut milk based yogurt and it was a flop . I plan on mastering it as I that I can eat! My son bought me a yogurt maker and I am excited about trying it, with the coconut milk as I think temperature might have made the difference and winter!
Yogurt is full of bacteria -- and because the lactose is broken down during the fermentation process - some people can tolerate a bit of yogurt- Bacteria required for fermentation in yogurt are called Lactobacillus (that's the genus) bulgaricus (that's the species) and Streptococcus thermophilus. - Summer Bock
Sometimes store bought yogurt has additional live bacteria with some strains of acidophilus and bifidus are commonly added to enhance the probiotic content, this is a common species found in the probiotic pills people purchase.
Ferment Type: Dairy Yogurt
Date: December 8th, 2017
1 quart organic whole milk
1/4 cup organic plain yogurt
Notes: Heating the yogurt and keeping it at 180 and then cooling it to 110 before adding the starter was the most time put into this ferment. After it cooled I popped it in the oven overnight with the light on - and with great hopes when I opened my vessel in the morning it was beautiful. I did try a coconut milk version the next evening and it stayed liquid. So I plan to try it with my new yogurt maker. Once again my transferring of photos and dropping my phone into my Injera I have lost a lot of my process of making this. However there are a few to see. I hope they show up and I will add them, or the next time I make another batch.
Modifications - None
Harvest Date: December 9th, 2017
Harvest Details: I tried a couple of spoonfuls and it tasted gorgeous. I fed my family the rest over the next few days and it was given rave reviews!
Making vinegar is an aerobic process: the acetobacter require oxygen to reproduce. So making sure there is a flow of oxygen is important. Making red wine vinegar was similar yet different to apple cider vinegar as I used a raw starter vinegar as a culture.
Ferment Type: Vinegar - Red Wine Vinegar
Date: December 6th, 2017
1 cup wine
3 tablespoons starter vinegar (I used Bragg's)
Notes: I stirred the wine and vinegar and placed it in a glass jar, covered it with a cloth and let it ferment on my counter. Being very cold in the -40's for a couple of week, there wasn't anything that felt comfortable. So I let it sit the 6 weeks the same as the apple cider vinegar. I tasted it regularly and it took until the 4th week to lose some of its alcohol taste. It only yields a cup and didn't require straining like the apple cider vinegar.
Harvest Date : January 12th, 2018
Harvest Details: small yield, good flavour. Won't last long with that amount to use, but a great way to use up left over wine. No more store bought products here.
The name in science for Vinegar is Acetic Acid. I love all the health benefits that are associated with vinegars, from aiding in digestion, regulating blood pressure, reducing heartburn, being anti-fungal, anti-viral and antibacterial. The list is long and impressive.
Making apple cider vinegar is a 2 step process and you don't require a starter. The bloom on the top of the apples is a yeast that turns the apple juice we press into hard apple cider. The next process is the cider turning into vinegar.
Ferment Type : Vinegar Apple Cider
Date : December 6th, 2018
Notes: The process of making the cider was easy. At the 8 day mark(Dec 14) I had what I worried was mold on the top of the cider. I inquired on the FB group as it was the foam I think that initially came off the apples when juiced and it did look to be forming mold. I scraped it off and it went well after that. It was very cold for a couple of weeks in December and when I would test the cider weekly you could still taste the alcohol so I let it ferment for 6 weeks. I decided to follow the option in Summer's Video and left the cider in the airlock container to finish fermenting.
Modifications: None . Although next time I would use more apples.
Harvest date: January 12th, 2018
Harvest Details: the colour was good, I strained the vinegar in a cheesecloth and bottled it. Smelled and tasted perfect.
In Japenese, Miso means Fermented Bean - which is what is currently fermenting in my crock. I have lost my original photos of the process once again in the black space of the internet, however I hope one day they circle back or the next batch I make I will add to them. So explaining what I did will have to suffice and you can see my miso as it is January 2018.
Miso is different than the other ferments I show in that it is a Fungus. We use Koji Rice which is a mold spore which is what ferments the beans into miso paste. This mold spore brings in the inoculate that will convert the beans into a fermented paste. We make miso in an anaerobic environment like the other ferments . I am excited for this ferment to be ready. I enjoy store bought miso so making it myself I am counting on it being even better . I didn't make my miso with traditional soy, but Adzuki Beans making a red miso paste.
Due to missing my preparation photos (until the black hole returns them) I soaked my Adzuki beans overnight in salt water - which helps make them more digestible. The next day I drained the beans keeping some of the liquid to make a brine with some of the salt. I then boiled them in a pot until they were soft. Once they were soft, I put them through my nutribullet to make a paste, then added the koji and salt. I salted the sides of my crock/jar to help make it less susceptible to any oxygen or bacteria getting in. I placed a piece of wax paper on top, put the lid on the weck jar, labelled it and it has been sitting on my counter slowing fermenting. I tasted it and pulled back the paper in this January 2018 and you can see the results. Miso needs 6 months to ferment so my calendar is marked for May.
Ferment Type: Bean/Fungus
Date : November 24th, 2018
1 Cup dry Adzuki Beans
1 Cup dried koji
4 Tablespoon (60 grams) salt
1 Cup mixing liquid
1 Tablespoon (15 grams) seed miso (live unpasteurized miso starter)
Notes: reading above with my process - I enjoyed making this ferment. It seemed to be flawless and other than losing my photos - changes seem to be slow to the eye.
** January 15th, 2018 - tested the Miso - it has great flavour already. No mold forming, no smell and the texture is starting to be pasty. I think it's going to be a great batch. Roll on May!
Modifications: None other than using Aduzki beans rather than traditional soy
Harvest Date: May 2018
Harvest Details - to date unknown.
I love sour pickles,I am not a fan of sweet or anything that isn't really packed with garlic and punch. So I choose the dill garlic pickles. Being November in Canada, fresh market cucumbers are pretty much nonexistent however I found some great smaller organic ones that did the trick. I was hesitant as I had only canned pickles before but exited to see how fermentation and cucumbers would turn out. Using a brine to create the anaerobic environment to ferment which has a stronger salt content than making kimchi and sauerkraut adds more options to the world of fermenting. I was happy with my experiment. The benefits of probiotics is endless and being able to watch the process happen in my kitchen is incredible. Learning that lactic acid bacteria grows and expands when we ferment and that all the studies show the benefits on gut health is something I want to share.
Ferment Type - Lacto-Ferment - Probiotic Pickles
Date : November 17/2017
(makes 1 quart)
1 Pound small pickling cucumbers
3 Cups pure water
1.5 Tablespoons sea salt (non-iodized)
1 head flowering dill
3-5 cloves garlic
pinch red chili flakes
Grape leaves if you can find them. I couldn't.
I used 1/4 cup of brine from my Sauerkraut to add some acidity .
Notes: Washed up the cucumbers and made a brine with salt and water. Really packed the cucumbers in so that they would stay down and the brine could cover them to prevent mold. Added my garlic and spices and popped on the airlock. You can see my DIY airlock here. First attempt and they worked. I broke a few lids trying to figure out how to make them , got the knack after a couple of tries and have a few to spare.
I had a moment of fear part way through the ferment as the cloudiness and the cucumbers changed colours and what looked like mold was forming, however and I went back and realized it is a normal part of making fermented pickles, I was actually succeeding. The bubbling kept up for 10 -15 days , definitely slower near the end. I found as I tasted them every 5 days you could taste the difference of flavour. I let them ferment for 4 weeks as I wanted to see how things to change over the month. The cloudiness subsided and watching the changes was a fun experience. I am used to canning pickles and this was a whole new experience, I was a bit nervous and I was taught to boil and preserve. Kill the bacteria, not grow it.
Harvest Date : December 14th, 2017
Harvest Details: These pickles had a great taste, just the perfect blend of garlic with a bit of sour. Loved them. I would probably not go 4 weeks next time as they weren't quite as crunchy as they could have been, had I stopped probably a week before, but it didn't stop me from putting them in the fridge and adding them to meals where super crunch wasn't required.
I was really excited when I saw Kimchi on the list of ferments to make. My daughter and son in law took me to Korean restaurant in their city last year and it was my first exposure to Kimchi. I took it slow as it was a new and unusual taste and texture in my mouth and quite strong, somehow I knew I was going to love it and kept adding it on my plate. I have to say it was easier to make than I expected and had more brine than I could manage. I'm excited to share the experience.
Ferment Type - Lacto- Ferment - Kimchi
Date - November 11, 2017
Napa Cabbage 3/4 pound
1/4 Cup daikon radish
3 Tablespoons chopped onion
1 Tablespoon ginger
1 clove garlic
1 Tablespoon red chili flakes (less or more if desired)
Notes - the smell when you are making this is so powerful and amazing. I really had a lot of brine as I pressed everything down into my jar. I used a Pickl-It Jar with an airlock. Later on I made my own airlocks and used mason jars , it was a fun DIY project with my drill and stoppers. You'll see them later on . I really tried to make all the ferments on a low budget to see if I can encourage others to ferment without adding extra expense and gadgets if they didn't want to and possibly make the thought of fermenting complicated by having to buy more kitchen items. It would be great to have them but it was fun using the basics. I loved the colours of kimchi and how they got richer as they sat on my counter and the end product was amazing. Which I realize I didn't show once I took it out of the fermenting jar. I put it in smaller jars, there was so much I shared it with family and friends and went on to make more!
Modifications: Next batch I will watch how far I filled up the jar as I made it a bit high and the brine pushed up the airlock the 2nd day - so I had to clean it out, remove a bit of brine and reseal it. My photos show the overflow. After making Sauerkraut and feeling like I didn't have enough brine - this made up for it and then some.
Harvest date - November 16th, 2017
Harvest details: It was delicious and smelled amazing, was crunchy and perfect!
Coming from a long line of European descendants I am very familiar with Sauerkraut and as I previously mentioned I would watch my grandmother prepare it in a huge crock. I always liked to add peas to it as a child to make it a bit of sweet and sour mixed taste. I had no idea I was eating something good for me, it was just a staple food. The recipes you can make are endless and changes up the taste. Such a simple yet very healthy food.
I used a basic recipe and jar, covering it with a cloth to keep any bugs out- although it's winter here, but you never know what stays awake indoors. I love sauerkraut and honestly just ate it from the jar when it was harvested.
Turns out the Internet ate my first few photos of my process of making Sauerkraut so I will describe(what happened was I dropped my phone in my Injera batter trying to get a good photo later on and panicked and some of my photos didn't upload) However most were saved.
Ferment Type - Lacto-Ferment - Sauerkraut
Date - November 3rd, 2017
1 head organic cabbage ( 2-5lbs)
Organic Sea Salt (2-4 tbsp)
Crock, Airlock or Glass Jar for fermenting , cloth/elastic band to cover
Notes: Cut up my cabbage it was approx 2lbs, I used 1.5 TBSP salt and massaged it into the cabbage. It was the perfect salty flavour when I gave it the taste test. Used my fist to press into my jar/crock, and I used a quart jar of tomatoes I had canned as my weight, covered it with a cloth and let it ferment on my counter top.
I tasted it after about a week and it was coming along beautifully . I decided to let it ferment a little longer - but I felt like I could have ate it at that point. I choose a simple recipe to start and am exited to add more ingredients like apples and garlic and coloured cabbage. I felt like maybe I didn't have enough brine, however it seemed to have just enough and I made sure I pushed down the weight for the first week to ensure it would stay covered. No mold formed in the entire process.
Harvest Date: November17th, 2017
Harvest Details - it had no mold, I scraped of the top layer and it was a glorious feast. I did share a bit with the family - but it was like traveling back in time for me as I have been buying sauerkraut but those days are done! Too simple not to make my own. That jar only lasted me 3 sittings .
From Summer Bocks Program a brief description better than I can explain on Lacto-Ferments .
"Fermentation happens in an anaerobic environment (without oxygen). An anaerobic environment is created with the salt water brine. Lacto-fermentation is when respiration occurs without oxygen. This also happens in your muscles when you work out. They produce lactic acid as a byproduct of making energy when you run out of oxygen.
Bacteria are responsible for the fermentation of vegetables. Lactobacillus (Lactobacilli) make energy and respire without oxygen in your jar or crock and produce lactic acid as a byproduct.
Lactic acid bacteria proliferate in an ecological succession as the pH changes over time. A common example of ecological succession is the regeneration of a forest after a fire. In this system, the pH of the soil changes over a period of time, influencing the ecology and the order in which plant and animal life are able to survive and proliferate. At first, the forest floor will regenerate, then flowers and shrubs will start to grow. As the pH changes, influenced by new life, trees will grow and the balance of the forest returns."
I am super excited to share the tip of the iceberg on what I've learned enrolling in Summer Bock's Fermentation Program. I have taken my written fermentation log and am formatting into a blog to be able to share and keep in a digital format.
I became a Health Coach back in 2014 , studying at the IIN - I remember sitting in my seat in NYC and having one of the Dr's say - Microbiome - Pay Attention! This is about to be the biggest world to come out in the future of healing. We are just beginning to understand the microbiome and its part in disease and healing.
And more and more people can attest to that! Summer Bock's Program caught my attention as part of my own healing was through the use of fermented foods - when I looked at the program I knew this was opening up more doors to my understanding of what fermented foods can do for our bodies.
I am blessed to have grown up on fresh garden foods and had a grandmother whose family immigrated to Canada from Europe and taught me all how to make sauerkraut in the enormous stone containers - and how to can foods and make things from scratch. You didn't buy bread - you made sourdough at home. Lucky me! I want to make sure the legacy of keeping foods and eating ferments stay around - this program has allowed me to make foods Í had only heard of and never attempted to make or eat before. Thanks Summer!
What is Fermentation?
Fermentation is a metabolic process in which an organism converts a carb, such as starch or a sugar , into an alcohol or an acid. What's really cool is fermentation is used in the making of such things as beer, wine, yogurt, cheese, the amazing foods we create using mainly anaerobic environments - where we steal the oxygen so the microbes can have an environment to thrive in and ph level changes allowing the foods to become very nutrient rich and easily digestible. Yay for those of us with digestion issues ! Bread and even things like sewage treatments use fermentation - my brother in law has been at that his entire career - but I'll stick to more pleasant topics.
How have I incorporated fermented foods into my life.
About 6 years ago I was in a healthy restaurant in a different city , they had a yoga studio in the basment and on the menu was this drink called Kombucha, I was curious and she asked if we wanted effervescence in it ? Not wanting to look uneducated I said sure. I have suffered with IBS my entire life and that day was no different. Cautiously putting food into my body has always been my MO. You never knew how it would go after it hit the digestive track. I took a sip of this Kombucha and nearly spit it out. What the heck was that? Kind of sour and not terribly pleasing to my tastebuds. I paid a good price for it so I wasn't about to let it sit full. I kept eating and sipping a bit more - finding it a little less harsh with every sip. By the end of the meal - my stomach felt 'different' in a good way. I probably repeated that for the next few hours. I didn't leave that restaurant without buying the a book the size of war and peace on the art of fermentation. I was sold!
As I started to look more and more into this world of ferments I made my own kombucha, tried kefir and for someone who can't touch milk products I was amazed. The doors swung open and I was bolting through. The healing that has occurred has been remarkable ! I eat a variety of ferments daily and now my list has expanded.
What is the driving factor?
Sharing the healing qualities of ferments with my family before they get sick. Helping friends and clients understand their benefit and how to slowly start with ferments and healing my own body.
What are the challenges I currently face when I start a new ferment?
I love a challenge and I love to make the challenge more of a challenge . I have been trying to make things without the buying extra gadgets and making things in the least costly way so when I share this information - cost is never a prohibitive factor for anyone wanting to make these. I even watched a video from a youtube redneck person on how to make your own lids . I had my drill bits out and made my own lids for fermenting.
What benefits do you experience from fermented foods?
As previously mentioned - my IBS has been my thorn in my side since I was a young child. Eating was usually painful, filled with regret and just never exciting or enjoyable as it usually didn't end well. Ferments have increased how my body digests food - it actually tries to now. I believe my body is storing more nutrients and helping my immune system improve . It's been a huge turn around.
Why do I not recommend fermented foods to clients, co-workers, family and friends?
I do recommend them ! Of course with background information - cautions for allergies, candida ,sibo and always knowing things like histamine intolerance etc. Get me started on sharing ferments and it's hard to stop me! Sharing what I know and use I always advise people and having them speak with their practitioners first. That applies to anything I share regarding their health . What works for one - doesn't mean its safe for all and education and caution are always key before you put anything in your body.