How to deal with Acid-Reflux
Fermentation
Having to deal with acid-reflux and intestinal problems, I started focusing on fermented foods. My doctor prescribed large dosages of probiotic to develop healthy guts, something I probably ruined during one of my more extended overseas stays. These bacterial strains of probiotic helped me, but needless to say, large dosages of several 100 billions of strains are expensive. As I like to take matters into my own hands together with my lovely wife we checked out how to make fermented foods; it is a natural way to include probiotics in our diet.
We will discuss the various methods of fermentation. Many of these methods were known to our ancestors for hundreds and even thousands of years. For example, the making of beers in Mesopotamia and China and thus the technique of fermentation of cereals with natural yeasts dates back to 6000 BCE. Evidence of lactic acid fermentation of vegetables such as cabbage to produce kimchi or sauerkraut-like foods was found in Asia and dating back several thousands of years. Lactic acid fermentation of milk products and the making of yogurt was apparently invented 5000 BCE in Mesopotamia and around the same time evidence of cheeses making was found in Europe, Asia, and the Middle -East. Even Fermentation was used as a mean to preserve food, and it was observed that it had health-beneficial properties. With our modern knowledge of biochemistry, we understand now that micro-organisms are releasing enzymes that are breaking down foods to help our digestive system and give us essential nutrients. Probiotic is the magic word, and bacterial strains and thus are sold in pills as supplements. As I said at the beginning of this section, it is better to take matters into your own hands and make your fresh highly active probiotics by fermenting food. So over the course of this blog, we will look into different fermentation techniques using bacteria, mold and thereby will be making delicious foods.
Please join us!
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