Fermentation pre-dates recorded history, so much so that our evolution as a species is interwoven with the evolution of our internal community of micro-organisms, which we call our microbiome. Hippocrates stated that all disease begins in the gut, and current medical science holds that a healthy gut is essential for optimal function of all our systems, including those dealing with mood and psychology. Healthy gut function requires more than just an input of pro-biotic organisms; however, it also requires a non-inflammatory state, and a good diet. Consumption of fermented vegetables assists with all the requirements of a good and healthy gut, and happily for us, it is easy and safe to do at home.
In this presentation, local fermentation educator Tom Rothsey will show us how to make safe and effective fermented functional foods at home, for a fraction of the cost of the store bought equivalent. What’s more, traditionally made ferments with no starter cultures are exponentially better for us than many commercial products. The benchmark for a starter culture derived probiotic functional food is 1 million colony forming units (CFU) of bacteria in one gram of product, but a well made sauerkraut can contain as many as 40 billion CFU per gram. Our well made sauerkraut has more CFU and far greater species diversity in one tablespoon than does a whole bottle of probiotic capsules.
Fermentation is not only safe and effective, it is also eminently sustainable as it is one of the sure fired ways of preserving the harvest, and so reducing food waste. To ensure we hit the ground running, Tom has offered his 108 page eBook on vegetable fermentation free to all who attend. This book is jam packed with relevant information, painless science, tried and tested recipes, and lots of colour photos, many of them step by step for the more complex procedures.
This event is part of the City of Coffs Harbour's Sustainable Living Program.