Fermented Foods Are Gourmet
Fermented foods have a delicious taste and texture. They have been elaborately prepared by microbial “chefs”. Billions of them work together pre-digesting foods, consuming sugars, cutting large starch and protein molecules into small ones. They form their own constituents including lactic acid, amino acids, small molecules of sugar, vitamins, and enzymes. This work not only pre-digests the foods but also adds fragrance, aroma, and improved flavor to them. They satisfy your palate immediately.
Fermented foods go beautifully with all kinds of meat and dairy products. Think about assembling the Reuben sandwich by layering corned beef, cheese, sauerkraut, and sliced tomato. Then serve with a simple green salad. This humble sandwich is delicious any time of year.
Ketchup was originally a fermented food. Now it has become a popular condiment in North America, but it’s not fermented. Store-bought ketchup is full of sugar and chemical preservatives, and doesn’t contain any beneficial bacteria. Next time, why not make your own home-made fermented ketchup? It’s flavorful and rich, and without any additives (see page 36). It’s delicious with sweet potato fries, chicken fingers, or burgers. Try it on toasted, sliced French bread. Spread a big spoonful of fermented ketchup, add chopped fresh basil leaves and drizzle with olive oil: a simple and flawless appetizer. For the perfect topping, add a small slice of ham.
Have you ever tried pineapple chutney (see page 40). Traditional chutney is made from fruits, vegetables, and / or herbs with vinegar, sugar, and spices. Fermented pineapple chutney has a wonderful flavor and all the health benefits of fermentation. Eat it with fish, chicken, or ham, or put it on yogurt – the best snack!