Natural Remedies: Fermented Foods

This past summer, after reading about its many benefits, I got really into sauerkraut – as in, couldn’t get enough. This slight obsession was only intensified when I met with Elissa Goodman, one of LA’s premier cleanse experts and Holistic Nutritionists. She reminded me how important it is to have fermented foods as part of our daily routine, both for digestion and otherwise, and even suggested including them – in some form – with every meal. I asked the amazing Pamela Salzman, ever a resource for nutrition and wellness, to share just a few of the many benefits of including these superfoods in our diet.

PS: The bacteria that is created during the fermentation process is very beneficial to the digestive system. Beneficial bacteria are needed to balance out the bad bacteria that we consume (from tap water to meat to milk), to the bacteria that is produced by our own bodies.

-Fermented foods are very easily digested and therefore easy on your system – the fermentation process causes the food to be partially broken down before you even eat it.

-The acid created during the fermentation process can actually help you digest other foods more easily.

-Having a healthy balance of bacteria in your gut, which these foods promote, helps you absorb more of the nutrients from your food.

-A healthy gut is also important for your immune system – the more healthy your gut, the stronger your immune system will be to fight disease and illness (85% of your immune system resides in your gut).

And because fermented foods are gaining in popularity, they are now more accessible than ever. Some examples that can easily be implemented into your diet:

Sauerkraut– pickled cabbage

Kimchi – intense, spicy pickled cabbage

Kombucha– a drink made by fermenting sweet tea with a culture of yeast and bacteria

Kefir – a drink made from milk fermented with certain bacteria (which can be used in place of buttermilk and is delicious in smoothies)

Miso – fermented soybean paste

Tempeh – fermented soybeans pressed into flat rectangular bars

Tamari – a wheat-free version of soy sauce

In terms of implementing fermented foods into my diet, I eat Dave’s Gourmet Korean Tempeh weekly (addicted) and pick it up at my Farmers Market. And, I love Health-Ade Kombucha and always keep some in the fridge. I also cook with miso and tamari. Or, I’ll eat a little sauerkraut. Pamela also shared that Whole Foods carries a brand of fermented veggies called Healing Movement Raw Cultured Vegetables, which I have been wanting to try.

And, if you are up for making your own, some fermentation crocks to get you going: this assortment of large and small crocks from the Fire Keeper, and these gorgeous jars in white fog, matte blue, and gunmetal black from ceramic artist Sarah Kersten. XXJKE