Join Donna Krug, Cottonwood District Director and Family & Consumer Science Agent, for an educational program about fermenting vegetables. The program is set for Tuesday, Oct. 5, 5:30 p.m. at the Hoisington Library. The program is free and open to everyone.
The practice of fermenting foods has been around for thousands of years. There are many claims to how fermentation was discovered, but now, every culture with access to salt, makes some kind of fermented food. The simplicity of this food preservation method coupled with its unique flavors and reported health benefits has made fermenting food popular worldwide. Today there seems to be a renewed interest in preparing fermented foods at home.
There are two main methods of fermenting vegetables: dry salting and the brine method. Sauerkraut and Kimchi are prepared using the dry salting method. Either method you choose requires that you use non-iodized salt. The fact sheet I wrote focused on the fermentation of vegetables, known as lactic acid fermentation. Fermentation is a process where the natural bacteria found in fresh vegetables utilize the carbohydrates to reproduce and excrete lactic acid, which preserves the vegetables and creates a characteristic tangy flavor.
There are many health benefits of including a small amount of fermented food in your healthy daily meal plan. Articles in the Tufts University newsletter reinforce that consuming fermented foods help to create good bacteria in your gut which aids in digestion and bolsters the immune system. A book, titled, “Fiber Fueled” by gastroenterologist, Will Bulsiewicz, delivers a powerful message about optimizing your microbiome by including fermented foods.