Fermenting Frenzy

I'm kind of obsessed with fermenting right now, and when I enthusiastically tell people about my ventures, I usually get a look of disgust. Well your guts are probably digusting, if you don't know about fermented food.... Don't worry, its nothing to fear! It's quite easy and you can do it too!

First you may ask, why ferment?

"Fermented foods, as a group, are highly nutritious and digestible. Fermentation pre-digests foods, making nutrients more bioavailable, and in many cases fermentation generates additional nutrients or removes anti-nutrients or toxins. Ferments with live lactic-acid-producing bacteria intact are especially supportive of digestive health, immune function, and general well-being." - The Art of Fermentation Written by Sandor Ellix Katz

And if you haven't heard, a healthy gut is a happy life! No seriously, all sorts of problems stem from you guts and you can heal yourself by changing the food you eat. (ADHD, PMS, depression, mood swings (I've heard of these but never experienced them...jk)..ETC ETC

You can ferment practically anything with these simple ingredients.

Distilled water
salt (An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals- regular table salt will not work)
Vegetables of your choice (should be organic)
Secret ingredient, Whey (not required but speeds up the waiting process!)

How to make Whey: Whey promotes the growth of the good bacteria, and stops the growth of the bad!
Purchase organic, plain, whole milk yogurt
Scoop half a cup or so into a coffee filter or cheese cloth
Let the yogurt drip through filter into a jar overnight
Left in the filter you have Cream cheese!
Left in the bottom of your jar- WHEY! No way! (see photo below)

So far I have fermented pico de gallo , cabbage and carrots and cucumbers. All using this method. The Pico de gallo is practically the best thing I have ever eaten(still waiting for the sauerkraut and pickles). The pico de galls tastes like a thousand dancing flavors of happiness in your mouth and I have already eaten an entire jar. My husband loves it too, and he says he usually doesn't like home made "salsa" (yes, he knows its fermented)!

Well here it is. Lacto Fermented Salsa

•1 large onion, cut into chunks
•6 large garlic cloves, peeled
•2 jalapenos, finely chopped, removing seeds (wear gloves so your hands don't burn all night like Genevieve Emrick)
•1/2 cup packed cilantro leaves
•2.5 pound diced tomatoes
•juice of 1 lemon and lime
•3 tablespoons Himalayan salt
•1/2 cup whey
•1/4-1/2 cup water

Directions
1. Chop all Veggies.
2. Add the lemon juice, sea salt, and whey.
3. spoon the salsa into jars, leaving 2-3 inches of head space. Add water to submerge the salsa if there is not enough natural juice to cover the veggies.
4.Close lid tightly and leave at room temperature for a few days, until bubbly and fermented(taste to see after about three days)
During this process the solid vegetables may separate from the liquid.
5.Refrigerate when fermented to your liking.

Happy Fermenting!