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Fermentation is for More Than Just Preservation
Used by our ancestors more than 6,000 years ago, fermentation was a process to preserve foods in a time without refrigerators. This process also added flavors and textures to food which acted as a bonus. Now, we know that fermented foods such as kraut are good for our health, too.
Lisa Skromeda of the Winnepeg Free Press explains, “…fermented foods are known to help with digestion, improve nutrient absorption, and may have other health benefits, such as improving gastrointestinal health and enhancing the immune system.”
The best part about understanding these health benefits is that fermentation is used when producing a variety of foods you might not have realized. Yogurt, kraut, sourdough bread, dill pickles, soy sauce, kefir, kombucha, coffee, and chocolate all involve fermentation in their production at some point. Fermented foods can also be added into everyday dishes, like these recipes that incorporate kraut into your diet.
Fermentation is about more than preserving fresh foods. We’re at ease knowing our favorite kraut dishes provide key health benefits, too!
Original article posted in the September/October 2015 version of WAVE, Winnepeg Free Press’ health and wellness magazine. Written by Lisa Skromeda.
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