Another way to get the most out of food is to ferment it. Early cultures made and consumed fermented foods regularly. You can’t blame them, can you? A fridge is hard to cart around and didn’t even exist back then! The process of introducing friendly bacteria into foods, including milk, cheese, sauerkraut, beer and so on, not only makes them taste fabulous but also preserves them. Kind of handy when you need to stock up for the winter and have no other way to keep your food. But there is more! The friendly bacteria, primarily lactobacilli, help to predigest food, making it easier to digest and releasing more nutrients. It’s a win-win – healthy food that tastes fantastic.
