Image
Jul26

Fermented Foods - How to Ferment Your Food

Did you know about 80% of your immune system lives in your gut? Some researchers believe that the number is even higher.

That’s why you see references to gut health everywhere these days and let me ask you this:

If someone on the street asked you the #1 way to support gut health, what would you say?

I bet most of us would have the same answer – probiotics.

But the pill form of probiotics as we know them today didn’t hit the scene until the late 1900s. So what did generations past do to care for their guts?

They ate fermented foods!

Of course, thousands of years ago when fermentation was first practiced, they didn’t realize the health benefit of it. They just used it as a way to make their food last longer.

All the while, however, they were populating their gut with billions of good bacteria, which probably played a role in their overall excellent health compared to ours today. In fact, as a result of fermentation, you can enjoy some pretty amazing benefits like:

  • Better digestion
  • A healthier endocrine system (GI tract is your body’s largest endocrine organ!)
  • More comprehensive nutrient absorption  
  • Better fatty acid absorption
  • And lots more

Though we’ve gotten away from this ancient practice, today I want to show you how you can ferment your very own foods at home!

Here we go:

1. Start with fresh, organic produce. Some fan favorites include cabbage, cucumbers, beets, carrots – even apples. Place in a 1-quart glass mason jar.

2. Mix 1 ½ tablespoons of sea salt (Celtic or pink Himalayan) with 1 ½ cups of filtered water. Pour over the produce until just below the jar’s rim. It’s important to ensure that the veggies are completely submerged. You can add more water if needed.

3. At this point, you can also add any spices you like (dill, basil, and peppercorns are great!)

4. Screw the lid on tightly and store at room temperature out of direct sunlight.

5. When you start seeing bubbles around day 2, gently loosen the lid to release some gas. Continue to do this once a day.

6. Your fermented food is ready to enjoy around day 4 or 5, but you can certainly let them go longer for a tangier flavor.

7. Once your desired taste is achieved, transfer the jar to your fridge and enjoy!

Just a side note, many people use a starter culture, which is totally fine. You can usually find this at your local health food store or online. Quality sea salt works just as well though smile

I know we ALL want to reap the amazing benefits of fermentation, but if we’re being realistic, we don’t always have the time (or ability to plan that far ahead) each week to ferment our own veggies.

That’s where fermented snacks like our 100% Pasture-Raised Turkey Sticks come in handy!

When we set out to create a truly clean protein snack, we knew we couldn’t compromise with typical preservatives (which are practically poison).  

Our search led us to the ancient process of fermentation as an all-natural way to keep them fresh. And the 1 billion probiotics CFUs it put into every stick? Well, that was a bonus we simply couldn’t pass up!

We even took that extra step to make them AIP-friendly! All ingredients used, including natural organic spices, are completely safe and truly delicious – for all people but especially those following an autoimmune protocol.

They come in 2 tasty flavors:

  • Original – savory & satisfying
  • Cranberry Orange – a tangy twist on a classic favorite

>>> Grab your pasture-raised turkey sticks today!

As with all our products, you’re protected by a 60-day, money-back guarantee. How’s that for a taste test?!

Let me know what you think!

Happy Paleo-ing!
Autumn Smith & The Paleovalley Team