Last week, I invited you to join me on a webinar devoted to fermented foods. In this webinar we discussed benefits of fermented foods, when to use starter cultures (and starter cultures beyond whey) and when you don’t need them, concerns about equipment and keeping fermented foods safe. Participants also asked many questions (not all of which are included in the replay).
Right now, you can watch or listen to this hour-long presentation on fermented foods where we answer questions on how to get started with fermented foods, how fermented foods boost immunity, what you can use as a starter instead of whey (and why you don’t always need that) and many other questions. If, after listening to the replay, just post your questions in the comment section.
fermentation webinar replay
Trouble viewing the video on your apple mobile device? Click here.
further resources to get started
Resources at Nourished Kitchen
- Get Cultured! How to Ferment Anything: This online cooking class devoted to fermented foods covers simple and practical methods for producing fermented foods in your kitchen. In 13 online workshops – each with 4 instructional videos and an e-book featuring recipes, tutorials, troubleshooting information and tips, the course will teach you to ferment anything using a wide variety of methods: dairy, vegetables, sodas, pickles, chutneys, fruit butters, probiotic tonics, sourdoughs, naturally cured meats and more. PLUS use the coupon WEBINAR for a further $50 off this month’s sale price. (Click here for more information.)
- Nourished Kitchen Meal Plans: Wholesome real food meal plans delivered to your inbox once a week – always featuring nutrient-dense foods including healthy fats, meats, fish and seasonal vegetables. Each week includes one special fermented food to try. PLUS you’ll get access to archived meal plans and a 700+ real food recipe database. (Click here for more information.)
- Free Newsletter: If you’re not signed up for the Nourished Kitchen newsletter, make sure to sign up today. Each week you’ll receive one to three emails featuring real food recipes, giveaways, tutorials and special invitations to webinars like the one listed above. (Click here to subscribe.)
Resources to Get Started with Fermented Foods
- Therapeutic-grade Probiotics: For those interested in consuming therapeutic-grade probiotics to complement fermented foods, you can find them online or in some health food stores and through your health care practicioner. My family uses Bio-Kult (available here).
- Starter Cultures: While not necessary for most fermented foods you can find starter cultures for yogurts, kefir, kombucha, water kefir and others online (see sources). Most shredded vegetable ferments do not require starter cultures; however, for those of you who wish to culture specific beneficial bacteria, Caldwell‘s and Body Ecology produce excellent starters.
- Equipment: You do not need special equipment for safe and effective fermentation; however, special equipment can help to ensure consistent results. Jars, bowls and crocks are fine for beginners. Advanced fermenters may wish to save up and purchase ceramic crocks or glass jars equipped with weights and airlocks. (You can find them online.) You can also find glass weights for your ferments on ebay.
Recommended Books
- The Art of Fermentation: Just released this May, the Art of Fermentation by Sandor Katz is a comprehensive look at traditional and modern fermenting practices across the world.
- Wild Fermentation: Sandor’s first book on fermentation – Wild Fermentation – is a beautiful book on fermentation without the use of starter cultures and looks at traditionally fermented vegetables, dairy products and grains.
- Nourishing Traditions: The landmark book on traditional foods by Sally Fallon Morell, Nourishing Traditions contains a chapter on fermented foods.
© Jenny for Nourished Kitchen, 2012. |
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