Lacto-fermented foods are full of probiotics and natural enzymes that are wonderful for the immune and digestive systems. And we all know that having healthy digestive and immune systems is awesome! Since I first tried kefir and started making my own raw milk yogurt, I have become more curious about traditionally fermented foods.
I'm itching to get my hands on a copy of Sally Fallon's Nourishing Traditions to read more about why these foods are vitally healthy to our body. I hope the Nook edition becomes available soon.
Another lacto-fermented food, well beverage actually, that I was curious about was kombucha tea. I had never tried it, nor even seen it locally. I was shopping at a far flung Whole Foods the other week and they had it so I picked up a bottle to sip on the drive home. I tried the GT's Enlightened Organic Raw Kombucha citrus tea.
Though kombucha tastes nothing like wine the experience was like the first time I had really good Chardonnay. Happy, happy tastebuds! So refreshing and tangy and wonderful, Kombucha is made with brewed sweetened tea and a starter culture made of bacteria and yeast and left to ferment at room temperature for several days. The result is a tangy, fizzy, delicious drink that is loaded with probiotics. The yeast eats the sugar to create the fizz, just like in making Champagne!
This delicious little drink cost nearly $4. But I did some reading and found that kombucha is very easy and inexpensive to make at home. The only specialty product needed is a starter. I'm making yogurt this weekend but homemade kombucha is going to be my next project.
Ann Marie at Cheeseslave has a wonderful article on brewing kombucha at home based on Sally Fallon's method. This is the method I'm going to try.
What do you think of Kombucha?