Another year may have come to an end, but that does not mean your health and wellness wins should, too. Continue to reap the rewards in 2019 or, if you haven’t already, start incorporating good food choices into your diet starting with these healthy food trends.
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Dill pickles, sauerkraut, kimchi—we all love to eat them! But what makes pickled food different from fermented ones? It is quite interesting to learn how both processes are done and what sets them apart. In a nutshell, pickled foods get their sourness from the addition of an acidic liquid. Fermentation, on the other hand, makes food sour through bacterial reaction. Read this simple pickling vs fermenting guide and learn the key characteristics of these two preservation techniques.
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After attending an inspiring fermenting workshop by Lisa Thornton of Get Cutlured at Kitchen Warehouse in November, I have gone into somewhat of a fermenting frenzy. The class was super informative and Lisa happily answered questions from our band of fermenting wannabes on why previous home brews didn’t work, what a bad bacteria growing on a good bacteria would look like, and whether you could eat too much sauerkraut. Fortunately, fermenting at home is easy, safe, and rewarding, with all the probiotics and bacteria in these superfoods populating and strengthening our gut. Winning!
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