Fermentation is good. 🙂 When you preserve food by canning, enzymes and vitamins are lost. But, when you preserve it through lacto-fermentation, it not only increases the vitamins and enzymes, it also adds beneficial organisms that help keep our insides happy and our digestive system working smoothly.
When foods have been lacto-fermented, the minerals and vitamins released during the fermentation process begin to break down the large molecules of the foods makeup into smaller, more easily digestible ones. Therefore, eating a little bit of some fermented food per meal will help in your overall digestion and absorption of vitamins. So bring on the chutney, sauerkraut, pickles, andsourdough….
And, in case you are wondering, lacto-fermented has nothing to do with lactose. Even still, some lacto-fermented recipes may call for whey (like this one does), so it would not be acceptable for someone who is lactose intolerant. Please note though, that even though whey contains lactose, it does not contain casein. So you casein-free-ers are free to consume it. 🙂
Recently, my friend gave me a copy of Wardeh Harmon’s book, “The Complete Idiot’s Guide to Fermenting Foods.” Pretty sweet stuff. 🙂 If you’ve never heard of her book or website, GNOWFGLINS, you should check them out. This Cinnamon Apple Chutney is my adaptation of her 5-Spice Apple Chutney.