Fermented foods have been part of our diet throughout history – and not just the fin stuff: mead, wine and beer. Before we discovered canning, fermentation was one of the ways to keep milk, vegetables, and meats from spoiling as quickly.
Fermented foods are living and they host beneficial bacteria to our digestive systems. Since the advent of industrialized, sterile foods, our digestion has suffered. We have largely cut ferments from our regular diets.
Learn how to turn cabbage into sauerkraut, and cucumbers into pickles through fermentation.
Saturday at 12:30 Central, I will host an online workshop covering this and more.
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