Happy almost 4th of July!! 🎆
I’m slowly making my way through Module 10. In this module, we had to do another assignment where we make a new recipe that follows the idea of nutrient dense whole foods. For the first assignment, I decided on homemade almond milk. I still continue to make this now too. I love these assignments because it forces me to try something new. Just like the first one, this one also turned out amazing.
For this assignment, I chose to follow a recipe from fellow NTP student, Carrie Vitt, over at Deliciously Organic. I made her fermented salsa! Fermenting ANYthing is totally new for me. I’ve never even tried any fermented vegetables because I was semi-introduced to grocery store sauerkraut as a kid at some picnic or softball game or something, and I was so repulsed by the smell, that’s all I ever remembered. So I just never tried anything in that category. I’m so happy to say Carrie has changed that for me with this recipe.
So what is fermentation?
Fermentation is a process of food preservation where friendly bacteria, either already on the food from the soil or purposely introduced, feed on the starch which creates an alcohol or preserving acid.
Why is this worth doing?
When preserving something like vegetables, over the course of a few days, the nutrients in the food will become more available and digestible, vitamins and enzymes will be produced, and beneficial bacteria will grow and multiply. You’re basically turning your already-nutritious vegetables into a superfood.
Fermenting is really kind of an art. There are so many different methods but it’s still really simple at the same time. The more I read about it, the more interesting it seems. In fact, I stumbled across this quote from Dr. Mercola from his interview with Caroline Barringer, NTP.
The culturing process produces beneficial microbes that are extremely important for human health as they help balance your intestinal flora, thereby boosting overall immunity. Moreover, your gut literally serves as your second brain, and even produces more of the neurotransmitter serotonin—known to have a beneficial influence on your mood—than your brain does, so maintaining a healthy gut will benefit your mind as well as your body. (source)
So this is my finished product, beautifully fermented, as indicated by those little bubbles. I was pretty excited when I saw the process had actually worked. I won’t lie though…I was nervous for the first bite as I remembered that overly pungent aroma of the sauerkraut long ago. This, however, had only a slightly sour smell which was surprisingly (and oddly) pleasing. So I went for it, and it was delicious!
If you want to try other fermented products, kombucha is a favorite of mine. There’s also kefir (both dairy and water), lots of different recipes using vegetables to ferment at home, and yogurt. If you’re new to fermenting and eating fermented foods, like me, definitely check out Carrie’s recipe.
In good health,