Wednesday, June 23, 2010

Fermented Food

June 22:

My Cabbages are ripening. Soon, we will be making Sauerkraut, if Nature is supportive of the Human Plan. On this day, we made Latin American Sauerkraut (Cortido). We found the recipe in Sally Fallon's cookbook, Nourishing Traditions. Our favorite cookbook shelf finds a special place for this amazing text.

Cortido is a "fermented food". We will leave it out for 3 days, then place it in the fridge. During those 1st 3 days, the good bacteria will emerge. We will eat a little of it with some of our meals over the coming weeks.

That little addition to our dietary fare will replenish the good bacteria in our "guts", enabling our bodies to digest more of the nutrients that "come down the tube". Modern diets (including pharmaceuticals) have done a number on our bodies' abilities to digest food. That simple act of Creation is a foundation for our health. It makes sense that we would seek to restore it.

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