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DIY Meal Prep: Food Fermentation for Beginners

Roy Renter Making Kombucha in Their KitchenNot just are fermented foods yummy – who doesn’t love a slice of delicious sourdough bread? – yet many individuals claim that they hold a range of health benefits, as well. Fermented foods have probiotics, which can help you maintain a healthy balance in your digestive tract and even boost your immunity to common illnesses. However, the process of preparing your own fermented foods can seem overwhelming, mainly if you’ve never experienced it beforehand. Furthermore, buying fermented foods at local health food stores may not be affordable. Fortunately, making yogurt, kombucha, sourdough bread, and other fermented foods can be both uncomplicated and an ideal method to save money. Below are some basic fermented foods to get you started.

Yogurt. Producing yogurt is one of those things that sounds complicated but isn’t. Basically, you can produce delicious coconut yogurt with only coconut milk and a probiotic capsule. Just mix the two ingredients, cover with a cheesecloth, and let sit for 24 to 48 hours. Once the yogurt has activated, refrigerate and enjoy!

Kombucha. Working with the bacteria cultures needed to achieve the end result of this fizzy drink can be intimidating. However, it’s truly a relatively easy process. A basic kombucha is made from water, sugar, black or green tea, and a symbiotic culture of bacteria and yeast (SCOBY), also known as the “mother.” You can also add other flavors, including fruit, honey, ginger, and so forth. To process kombucha, the ingredients are combined in a large glass jar and left to ferment for 7 to 10 days. The fermenting process gives the carbonation and flavor unique to kombucha beverages.

Sourdough bread. The key to a good sourdough bread is a sourdough starter. You can make your own, or get one from a grocery store or another sourdough enthusiast. After you get a sourdough starter, you can store and utilize it again and again to make delicious homemade sourdough bread.

Fermented juice. Have you ever tasted a glass of wine or cider? Then probabilities are that you’ve already tried fermented juice. Apples, in particular, make a tasty fermented apple juice that is both simple and refreshing. Just slice and juice enough apples to fill a glass jar, add some culture starter, seal tightly, let sit for about 3 days, and enjoy!

Sauerkraut. If you’re a lover of sauerkraut, it’s very quick to make your own. Just pack cabbage, salt, and caraway seeds into a clean glass jar, seal, and let sit for 3 to 10 days. The great part about sauerkraut is that it will keep well for several months once it’s ready.

Pickled vegetables. When you see pickles, you may think of the vinegar needed to ferment them. But you don’t really need a huge amount of vinegar to pickle many different kinds of vegetables. Traditional lacto-fermentation methods depend directly on the beneficial bacteria in the vegetables themselves. By implementing this strategy, you can pickle almost any vegetable, including carrots, radishes, and more!

Are you keen to begin fermenting your own foods but lack kitchen space? Maybe it is ideal to capitalize on a larger Roy rental house! You may call Real Property Management Northern Utah or browse our listings online.

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