At the Conaway household, we have taken the leap into eating more gut healing fermented food. This is a little sampling of what we have been working on. The veggie ferments in these photos use organic vegetables from the grocery store but when our garden takes off, we’ll have plenty to ferment fresh from the garden.
Sourdough is basically salt, water and a high-quality flour. Sourdough when fermented (no commercial yeast needed) creates a gut healing bacteria. This is the way our grandmas used to make it! Very healthy bread and often okay for those with gluten intolerance. You can make just about all types of bread with sourdough starter. Pancakes, tortillas, buns, rolls, bread and more!
The veggie ferments use veggies, water and salt. The natural good bacteria in the veggies grow when soaked and the salt fights off the bad bacteria. The vent on the top of the jars in the pictures allow gas to release. If you don’t have the vents, you can close with a tight fitting lid, but you will need to “burp” (open the lids to release the gas) the jars at least daily. Packed tightly in a jar with the saltwater brine they are ready anytime between 5 and 10 days and will last in the fridge for up to 9 months. Eating at least 2 tablespoons a day will add the good bacteria while knocking out the bad bacteria in your gut!
Water kefir grains
Water kefir grains create a tasty probiotic drink. You simply soak the grains in sugar water (don’t worry-the sugar in this is used to feed your grains. The sugar is gone by the time you drink the kefir). You can do a 2nd ferment without the grains to create flavored, fizzy drinks. We have tried Apple cinnamon, mixed berry and cream soda and they have all been very good. You can do the 2nd ferment in a mason jar or you can buy these cute soda bottles for a quick probiotic single serve option.
~ Michelle
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