A-Z Challenge - 'F'

Fermentation is the topic of the day. When we hear the word fermented we tend to think of alcohol, but there are a couple of fermented beverages that have less to do with the alcohol and more to do with probiotics. Kefir, kombucha, and kvass are three that come immediately to mind (don't worry, I'll be covering at least two of these in more detail on 'K'-day). In addition to these beverages, many foods also gain some nutritional benefits when fermented. Cabbage, for instance, is pretty good as it is but when fermented - becoming sauerkraut - it can be quite a bit better. Personally, this is not a good example as I can't stand the smell or taste of sauerkraut - but most people don't even realize that it is just fermented cabbage.
I have fairly recently embraced fermented drinks as a part of my regular nutritional intake. I have definitely seen some benefits!

For more information on fermented foods - specifically lacto-fermented foods (using whey from milk as the catalyst) - check out the book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.