Nature’s Fast Food
Better than Raw and They are Preserved!
Fast, convenient and nutritious foods have been enjoyed for centuries, along with some amazing health benefits. Even in ancient times, people knew how to preserve vegetables for long periods of time without refrigeration, freezing or even heat processing/canning. They are called lactofermented (LF) vegetables. What’s amazing about this simple process is how quickly and cheaply it is done. In about one hour, for example, you can turn a big head of cabbage into two quarts of kraut. Most vegetables and mixes will last a year or more in cool storage (around 40oF). These are meant to be eaten as a small side dish of a tablespoon or two, so your supply can last a long time. There may be nothing better for you than to have convenient LF vegetables such as sauerkraut, kimchi or beets on hand to compliment a meal.
Lactobacilli bacteria (a good bacteria) is present on all surfaces of vegetables, even after washing, slicing and dicing. Lactofermentation is a process of preparing and preserving the food by creating the conditions that enhance the conversion of lactic acid to create more lactobacilli. This can be accelerated by adding whey, a watery waste from cheese production. Continue reading