Fermented beverages aren’t too difficult as they are typically tasty, fizzy and delightful.
Probiotic rich, digestion soothing fermented foods, on the other hand, are a completely different animal for children to accept. The inherently sour and sometimes tart flavors seem to overwhelm their young taste buds and turn them off even in the small, condimental amounts used by Ancestral Societies.
I’ve had better luck over the years getting creative when a brickwall is firmly erected rather than trying to force the issue.
There is no doubt that Sloppy Joe is one of the most beloved recipes of all time for children and in our home, I make it with grassfed beef and lacto-fermented ketchup to sneak it into the children’s dinner in an enjoyable way that they don’t mind at all.
The trick is to add the lacto-fermented ketchup at the end (click here for an easy video how-to or click here for the written recipe) so that it isn’t actually cooked and therefore retains all the beneficial probiotics and enzymes once served at the dinner table.
Try this recipe if you’ve been encountering obstacles introducing digestion enhancing fermented foods to your family. This is one dish they won’t complain about at all!
Lacto-Fermented Sloppy Joe
1lb grassfed ground beef
1 small organic onion
1 clove organic garlic
2 Tbl butter from grassfed cows
½ teaspoon sea salt
â…› teaspoon finely ground black pepper
½ -1 cup lacto-fermented ketchup (use a full cup if you want a soupier consistency to the Sloppy Joe)
½ cup organic peas (optional)
¼ cup organic raisins (optional)
Melt butter in frying pan on medium-high heat. Add onion finely chopped and cook until it begins to caramelize (5-10 mins).
Add crushed garlic, salt and pepper and mix thoroughly – stir intermittently for 3 minutes to ensure garlic is cooked but not burned.
Add ground beef mixing in as you go to be sure it doesn’t clump in the heat. Stir continuously for 5 minutes to ensure meat mixes evenly with onion and garlic and begins to simmer uniformly across the whole pan.
Add optional peas and reduce heat to medium-low for 5 minutes to finish cooking all meat.
Remove the pan from the heat and let sit for a few minutes to cool slightly.
Stir in lacto-fermented ketchup (and raisins if desired) and mix thoroughly. Make sure the pan is off the heat – allow to sit for 5 minutes more while still warm but not hot to mix the flavors.
Serve immediately over sourdough buns or alone as desired.
Sarah, The Healthy Home Economist