I just listened to Summer Bock’s teleconference on fermentation and was totally inspired.
I love fermenting foods. Currently I have 7 in my home
- Water Kefir
I had pijma, but I just wasn’t delighted with it and how many ‘pets’ do I really need.
In the days when I regularly ate gluten I made a fair bit of sourdough bread. Now I have converted the starter to gluten free grains and use it for pancakes and the occasional batch of Injera. But it seems I use the dairy cultures most.
Anyway, Summer is my new inspiration. I saw her speak at the Portland Plant Medicine Gathering last fall and the way she has rounded out my understanding of what actually occurs in our gut and in a jar of kraut pleases me greatly. Plus after seeing her do it I started to add medicinal herbs to my kraut which is totally delicious and delightful.
Today I learned more about the types of dis-ease caused by unbalanced intestinal flora which include all sorts of things from the obvious flatulence, constipation, diarrhea to eczema, dry skin, inflamed joints, depression and anxiety. Who knew! And the solution to all these things is growing on my kitchen shelf.
I’m going to be teaching my basic fermentation class again soon stay tuned for information about that.
And for those of you who want to take it even deeper Summer has a new Fermentation Mastery home study program online which I’m just going to have to do as soon as there is a lull in my studies.