8 Common Fermented Foods You Probably Have At Home

Health Benefits of Fermented Foods

Fermenting foods was first notorious as a means of food preservation. Now we know that a diet rich in fermented has the extra bonus of keeping our gut flora happy and healthy. But the health benefits are not limited to our digestive tracts; evidence shows that gut health can play a role in immunity, inflammation, mood, allergies, as well as autoimmune disorders. Unfortunately fermented foods have all but disappeared in our newly sterile, overly-processed world of food. And what our current Western-style diet lacks, traditional diets thrive on. In Asia it is tempeh and miso from fermented soy, in the Caucasus Mountains it is kefir from fermented milk. In Africa they enjoy fermented porridge and cassava. In Korea it is Kimchi. In Germany it is Sauerkraut. What happens when our modern day diet lacks these all important fermented foods?
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The Basics of Canning, Let’s Start With Salsa!

Canning Salsa - Tomatoes, Garlic, Jalapeno

Tis the season for canning! Canning can seem daunting with all the sterilizing, boiling and sealing. Not only is it more fun to do with friends but if your a canning novice then it can also be safer. That said, if you have never canned before I would highly recommend it. I want to share the many benefits to canning – from health reasons to environmental reasons, as well as a Simple Salsa Recipe.
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