Category Archives: Fermented Foods

The Benefits of Super Raw Foods (plus Super Raw Salsa recipe)

by Sarah TheHealthyHomeEconomist November 11, 2013

Mason jar used for fermentationAt the Wise Traditions Conference this past weekend in Atlanta, many attendees enjoying the delicious traditionally based meals were introduced to the wonders of super raw foods, aka lacto-fermented fruits and vegetables for the very first time.

Prior to the Industrial Revolution, home food preservation was accomplished without the aid of canning, refrigeration or freezing with lacto-fermentation the common technique employed to store raw foods for consumption during times of scarcity or the winter months.

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Kefir Soaked Sandwich Loaf

by Sarah TheHealthyHomeEconomist October 19, 2013

Kefir soaked sandwich loaf

A few weeks ago, I posted on Facebook that I was trying a new soaked bread recipe. Quite a few of you commented or emailed asking for the recipe, but I wanted to get it just right first before sharing. Making traditionally prepared bread (as opposed to modern, difficult to digest yeasted breads) can be a bit tricky to master and no one wants to waste quality ingredients not to mention precious time on failed attempts!

To make a long story short, it took me a little trial and error to get the recipe to work, but the results are awesome (you can even slice the loaf for sandwiches!) so I thought I’d share for those of you who enjoy baking traditionally prepared bread for your family.

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Fluoride in Kombucha: Should You Be Concerned?

by Sarah TheHealthyHomeEconomist July 1, 2013

kombuchaMy friends Will and Susan Revak, founders of OraWellness, recently wrote a thoughtful article on their concerns about fluoride content in kombucha. The research they uncovered convinced them that the best course of action was to stop drinking kombucha – either store bought or brewed themselves.

Given the devastating health effects that fluoride can wreak, particularly on growing children, they are certainly right to be troubled about the potential for excessive fluoride exposure from kombucha, a traditional Russian drink made from fermenting plain black tea (or a combination of black and green tea) and sugar.

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Lacto-Fermented Coleslaw

by Sarah TheHealthyHomeEconomist March 26, 2013

lactofermented coleslawI just love coleslaw, or slawwww as we say in the South.

Basic slaw, German slaw, Asian slaw – you name it.   It’s all yummy to me.

The primary ingredient of coleslaw is shredded raw cabbage. Unfortunately, as any woman who has breastfed knows, for those first few months, cabbage is a no-no for Mom to eat as it frequently produces a lot of gas in a breastfed infant particularly if the cabbage is raw.

Cabbage is part of the cruciferous family of vegetables which also includes broccoli, cauliflower and bok choy among others.

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Lacto-Fermented Sloppy Joe

by Sarah TheHealthyHomeEconomist September 6, 2012

In my experience, fermented food is one aspect of Traditional Diets that is difficult to consistently incorporate into family meals with young children in the home.

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.

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