Fredericton’s ‘fermentaholic’ says key to health is bubbling away
From the CBC
Here’s a little menu to tempt your taste buds: How about some black bean fritters, with sauerkraut on the side, or maybe some Korean kimchi? Add a touch of salsa, or some cashew mayo, and you have a feast in the making.
What they all have in common is the very simple and ancient method of preparation: fermentation. And, they are all specialities of Ruth Merrett.
“You could call me a fermentaholic, or a fermentophile,” she laughed, speaking to Colleen Kitts on CBC Radio’s Shift program.
“Fermentation in general, is one of the oldest methods of preserving food,” said Merrett. “It’s really processing the bounty of your harvest into living culture foods, and it makes them so nutritious. And that nutrition is so available, bio-available to your body.”
It’s easier than canning or pickling, and you get all the benefits of those little microbes too.