Every time you open a jar of your ferment, what you eat is not just the food itself, but a piece of history and culture behind it. Fermented foods are one of the most ancient foods that are still consumed by many people these days. Some examples are the famous sauerkraut and kimchi. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals, and fruits. As we look back, the main reason why these foods are fermented is preservation. Fermenting will also preserve all the nutrients and vitamins that the food has to offer.
This weekend I made my first ferment – fire cider/super tonic, it needs to sit for 6 weeks. Then I searched youtube for salt free sauerkraut and found your channel.Your salt free sauerkraut will be my next ferment. I will try fermenting many vegetables. I’m vegan so your channel is very valuable. Alan