The use of lactic acid fermentation in food is an ancient preservation technique that is said to enhance the benefits of vitamins and enzymes in the food, replenish beneficial flora in the intestines that help digestion and absorption of nutrients, and inhibit the growth of putrefying or malignant bacteria. The most famous fermented food is probably sauerkraut, but there are many others such as yogurt, kvass, kimchi, kefir etc. Since reading about this awhile back I decided to experiment a little bit and have so far tried three variations:
The first attempt was just standard sauerkraut from green cabbage. I let it ferment for 30 days, but ended up putting in too much salt.
For the second try, I decided to use red cabbage, carrots and radishes (grated) for just a few days after I caught this video. The salt was in check this time but I don't like the carrot taste.
Tomorrow, or some time this week, I'll be tasting my latest batch, which is chopped cucumbers, carrots, onions and green peppers that I saw on this video.
Has anyone else tried fermented foods?