(for Kale & Roasted Persimmon Salad click here)
Our ancestors used the simple process of lacto-fermentation for thousands of years as a means of preserving foods without refrigeration or canning.
Today we understand that beyond preserving foods, fermentation enhances their nutritional value. Eating small amounts of fermented foods on a daily basis helps to maintain healthy bacteria in the digestive tr act.
Healthy digestive bacteria are key to the digestion and absorption of the nutrients in our food. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels.
These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. — Sally Fallon, Nourishing Traditions
Making your own sauerkraut is remarkably simple and extremely
satisfying. Here are two easy recipes for fermented foods to get you
And here's a wonderful Kale & Roasted Persimmon Salad Recipe perfect for the winter months when persimmons are bright and ripe:
This recipe is excerpted from Ceres'
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