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Fermented Food has many forms
“To ferment your own food is to lodge a small but eloquent protest..." ― Michael Pollan, Cooked: A Natural History of Transformation
“To ferment your own food is to lodge a small but eloquent protest – on behalf of the senses and the microbes – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe.” ― Michael Pollan, Cooked: A Natural History of Transformation
Fermented food has many forms. It’s pickling, making yogurt, sour cream and cheese, making wine and brewing beer, and many more! Most likely you already enjoy fermented foods on a daily basis. If not, I certainly encourage you to start as soon as possible. Begin with a small amount and build up your intake, variety and diversity.
I also highly recommend making your own ferments. It’s a simple and fun process! Also, most commercially made fermented foods are pasteurized to increase shelf life. Pasteurization destroys live bacteria and their health benefits. Please read my article on health benefits of fermentation to learn about the health benefits of fermented foods.