We eat them on hamburgers and hotdogs. We enjoy them on a Saturday afternoon picnic. We may even stir up a batch in the height of summer with a fresh crop of cucumbers. They aren’t foreign to us by any means. Ranging from gherkins to sauerkraut, most pantries will have at least one jar tucked away. But…those pickles we consume today are not the same as they were decades ago before modern processes were invented.
Pickling is an ancient tradition with powerful nutritional benefits most delivered through the digestive aid these pickled goods provide. So, today, I re-introduce you to this simple, nutritious and delicious process. No special equipment required. No long, laborious hours in the kitchen. Definitely tremendous health benefits.
This traditional method is called Lacto-Fermentation; a process in which the starches and sugars are converted to lactic acid that inhibits putrefying bacteria. The lactic acid producing bacteria is called lactobacilli. The proliferation of these bacteria enhances the digestibility of the fruits and vegetables being fermented and increases vitamin levels for assimilation by the body. These same bacteria produce enzymes, antibiotics and anticarcinogenic substances. This entire event preserves the fruits and vegetables that on consumption promote the growth of healthy flora in the intestines.
“There is something fascinating about microorganisms. They are everywhere; in the air, in our food, on our bodies, in our bodies, invisible, without number, capable of multiplying with extraordinary rapidity, agents of illness and even death, but also the foundation of life and health. Microorganisms frighten us: aren’t these germs responsible for deadly scourges (TB, plague, cholera, typhoid?) Aren’t they responsible for serious food contamination?
Down with the one celled organism we say! Long live disinfection! Germicides, fungicides, antibiotics, antiseptics, sterilization, freezing—we lack no weapons in the war against germs. Medicine, agriculture and the food industry make use of them all. We should consider not how to kill these microorganisms but rather how to use them in ways that encourage their proliferation in our foods. We should consider how to put to use the numerous types of microorganisms that, far from contaminating what we eat, improve the flavour and nutritive value in such a way as to turn simple foodstuffs into true natural remedies. Grains, pulses, vegetables, fruits and milk—these are the foods that can be transformed by fungus and bacteria, using very ancient procedures, in such a way as to confer on them qualities they initially lacked, as well as to preserve them without the aid of modern industrial processes.”
Claude Aubert Les Ailments Fermentes Traditionnels
Lacto-fermentation. The ancient, traditional method to preserve and enhance the benefit of foods by use of beneficial bacteria. It is truly a beautiful, artful form of pickling that everyone should again embrace. And so I empower you to begin doing so today.
First, you need to make whey. I know that sounds intimidating but it is not. Simple buy a large container of plain Green yogurt. Line a strainer with a fresh kitchen cloth or cheese cloth. Empty the yogurt into the lined strainer and set over a glass bowl. Liquid will begin to drip into the bowl…this is whey. Allow this to occur for 4-8 hours then gently tie the cloth around the remaining milk solids. After another 12-24 hours these solids will become cream cheese and the remaining liquid will be valuable whey! Refrigerate for use.
Now to make pickles!
I will preface by saying, this process can be applied to any array of fruits and vegetables you can imagine. So allow your pallet to guide you, have some fun and enjoy great benefits as you do. For now, I’ll start you off with one of my favourite recipes…Pineapple Chutney.
You’ll need:
· 1 bunch of fresh cilantro
· 1 small pineapple
· 1 tablespoon fresh grated ginger
· 2 tablespoons lime juice, fresh squeezed
· 1 teaspoon sea salt
· ¼ cup whey
· ½ cup filtered water
Mix the pineapple, cilantro and ginger and place in a quart jar. Press down lightly. Mix in lime juice, whey, sea salt and water. Pour over the jarred mixture. Make sure the chutney is at least one inch below the top of the jar and covered with liquid…add water if necessary. Cover tightly and let sit at room temperature for 2 days before refrigerating.
Serve 1-2 tablespoons with meats for a tasty addition to the meal!
Eat them in good health. Eat them daily!
If you would like to know more about nutrition, how to lose weight through traditional eating methods and whole foods, how to heal your body and empower your life, visit us at
and
Short URL: http://tinyurl.com/budbo9l
Google+
