Cultured Foods Recipes

Cultured foods recipes are for those of you who are more adventurous in the kitchen as they take a bit more time and effort to prepare- but it is worth it!

Cultured foods have been eaten for thousands of years but many people nowadays never eat them in their properly prepared lacto-fermented form.

This is truly a shame since they are incredibly nutritious; they are particularly good for your digestion and your immune system.

Lacto-fermentation is a chemical process that takes place in the presence of lactic acid producing bacteria. This change increases the nutritional profile of the food and makes it less prone to spoilage.

Beer, wine, cheese, sauerkraut, olives and yogurt are examples of common foods that have been lacto-fermented throughout history. Kimchee, tempeh, miso, kefir and kombucha are some less common examples.

Nowadays, though, some of these foods (like commercial pickles and sauerkraut, and even many yogurts) are mass-produced and are not actually lacto-fermented: they are preserved with sugar and vinegar or even cooked and pasteurized which kills the live enzymes and negates most of their health benefits.

Here are some recipes for you to try:
Cultured Vegetables
Kimchee Recipes
Mango Pineapple Chutney
Kombucha
Yogurt