))
Ep12: Getting Started with Fermented Foods
Archived series ("Inactive feed" status)
When?
This feed was archived on January 02, 2018 17:42 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 155952755 series 1172105
Content provided by Michelle Pfennighaus and Health Coach. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Michelle Pfennighaus and Health Coach or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Vegetarian, paleo, macrobiotics – all the different food theories can make your head spin. They all claim to be the “best” or “healthiest” way to eat. And they all seem to conflict with each other! Except when it comes to fermented foods.
I find that fascinating.
From healing your digestion to improving your mood, the probiotic-rich qualities of fermented food should not be underestimated. And in a world where we’ve lost much of our microbiome to antibiotics, antibacterial soaps and Lysol spray…we can use as much help in the probiotic department as we can get.
In this episode, I interview Wardee Harmon, the author of The Complete Idiot’s Guide to Fermenting Foods and founder of TraditionalCookingSchool.com to help us take first steps and get started with fermentation.
You’ll have to listen to the podcast to get all the details, but here are some highlights:
The difference between fermenting and pickling
I’ve noticed that a lot of people think pickles count as a fermented food. And that’s half right. It depends on what kind of pickles! The short answer is…look for a refrigerated brand with no vinegar listed in the ingredients.
The easiest ways to get fermented food into your diet
Some fermented foods are easy to pick up at the store. Like yogurt! Or fermented pickles or sauerkraut. Bubbies is a trusted brand. Try sauerkraut mixed into a salad, or served as a condiment.
Speaking of condiments, you can make fermented ketchup, mayo, mustard, salsa and even apple chutney. A little goes a long way. And you don’t need any special equipment!
Another option is to drink your ferments. Wild Fruity Kvass is a favorite on my blog and everyone knows about kombucha.
Fermented food is very different than spoiling or rotting food
A controlled environment during the fermentation process allows beneficial organisms to grow, while keeping away harmful bacteria. There is definitely a tang to fermented foods, but truly spoiled food has an awful, rotting smell. One whiff and you will know the difference.
Ready to get started? Download Wardee’s Fermented Formulas Cheatsheet using the button below.
Mentioned in this episode:
No Pound Sauerkraut
Fermented cookbook with salsa recipe
Wardee’s Traditional Cooking School
For future episodes:
Subscribe and write a review on iTunes
Subscribe to FindYourBalanceHealth.com
Submit a question or topic idea to info@findyourbalancehealth.com
10 episodes
Share
