Fermentation Friday: Fun facts about lacto-fermented foods!

For a basic introduction into fermented foods please see my earlier post: http://thefoodanthropologist.blogspot.com/2011/05/fermented-foods.html

1. Good bacteria (Lactobacilli) are on the surface of all living things.
2. Lactobacilli stimulate the immune system and help the body fight viral infections.
3. Lactobacilli behave like anti-oxidants.
4. The fermentation process preserves food.
5. Lacto-fermented foods contain high quantities of vitamin C. During the 18th Century the British explorer Captain James Cook sailed with large barrels of sauerkraut so he and his crew would not get scurvy on long voyages!
6. The lacto-fermentation process removes toxins from food! This is why other cultures ferment or soak many grains before they are used in recipes.
7. Consuming lacto-fermented foods improves digestion.

I highly recommend reading the book Wild Fermentation by Sandor Katz. This book taught me how to make many fermented foods such as sauerkraut, bread, chutney, and kefir!