Naturally fermented foodsûlike yogurt, beer, cheese, sourdough bread, sauerkraut, kefir, miso, and kimcheeûhave long been touted for their health-improving powers. They are a great source of amino acids, enzymes, vitamins, and minerals, and can protect the body from bacterial infection. The process of fermentation makes foods like dairy more digestible, and makes the nutrients more bioavailable. Many people with digestive problems like CrohnÆs disease or IBS turn to fermented foods as a source of relief (itÆs tied in to the Specific Carbohydrate DietÖ as well). Fermented foods are also popular among vegans and raw-foodists because of their ôliving foodö status.
Commercially fermented foods, however, are a false prophet - processed with chemicals, high heat, and other nutrient-destroying methods, these foods do not hold a candle to homemade fermented products.
This book explains the benefits of fermented foods and offers step-by-step instructions for making and enjoying them at home.
Included are 150 recipesûeverything from main dishes and salads to beverages and condiments.
