Fermentation: A Healthy Way to Preserve Summer Produce
By Megan O. Steintrager, Epicurious.com
While there are still plenty of tomatoes and corn at my farmers' market, I am trying to come to terms with the fact that summer does not last forever. Fortunately, there are some great methods of clinging to the flavors and vitamins in summer produce, including canning and freezing.
See also:Our Ultimate Grilling and Barbecue Guide
There's evidence that one time-honored method of preserving food -- fermentation -- has some health benefits beyond just retaining nutrients. The lacto-fermentation process, which is used to make sauerkraut, kimchi, and other pickled products, produces probiotics -- the good-for-you bacteria more commonly associated with yogurt. These beneficial bugs have been linked to heightened immunity and better digestion.
See also: Our Complete Back-to-School Guide
To learn more, read Foods that Fight the Flu here on Epi, and Fermented and Cultured Food from the Nutrition Diva or visit wildfermentation.com and simplybeingwell.com, the sites of two fermentation devotees. Then give fermentation a try in one of the following recipes:
Napa Cabbage Kimchi: Cabbage a great source of vitamin C, so you double-immunity benefits.
Cucumber Kimchi: Cucumbers have tons of vitamins, including folate, vitamin C, and vitamin K.
Old-Fashioned Fresh Sauerkraut: This recipe is from an article about homemade sauerkraut that was published in the Portland Oregonian in 2008.
More from Epicurious:
Photo: Julie Toy
