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Digital Subscriptions > Hobby Farms > Best Of Hobby Farms 2019 > FINE-TUNING Fermentation

FINE-TUNING Fermentation

Follow these 10 tips to create a fermentation-friendly process for your produce.

Better immunity, detoxification and a stronger digestive system: When it comes to a health booster, it’s tough to beat fermented foods.

Sandor Katz, author of Wild Fermentation and The Art of Fermentation, points out that the process of fermenting foods is as old as humanity. It has been used as a way not just to preserve a range of items from vegetables to milk but also to make those foods more nutritious.

Basically, the fermentation process preserves nutrients but also breaks them down into more easily digestible forms. For example, soybeans contain complex proteins that release valuable amino acids only through fermentation.

“Fermentation powerfully aids digestion, thanks to the way the process transforms food and protects against disease,” Katz says. “Our guts are suffering from the constant onslaught of chemicals from antibiotics, antibacterial cleaning products and also residue in milk, meat and water. Many places around the world combat all this through fermentation.”

The process is an “everyday miracle,” he believes, and it can also be quite fun. Playing around with fermented foods is like becoming a bit of a mad scientist and an artistic gourmet at the same time.

Although Katz has seen plenty of projects fail, he considers the missteps to be part of the adventure, too. In his first book, he wrote that fermentation was an “effervescent path, well-trodden for thousands of years, yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production.”

Here are 10 tips for taking a hike on that well-worn path, and introducing more fermentation into your preservation mix:

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