Bright Side of the Food is Born in the Shadows of Your Home
Darkness. Just step in, enter the game. How to solve it? We can learn through extra activities. Food fermentation happens in the dark and it could be a great self-training and a phenomenal challenge of dealing with your feelings and nature. To be honest, it is quite a nasty and difficult process. Nevertheless, actual efforts filled with care and patience bring a smooth result. Fermented foods boost your body, and also balance your mood well. Fresh and natural products are very important for the process of food fermentation and its success. All in all, fermentation is a very personal and intimate practice, helping to find peace for your body and mind.
by ZIVILE LUKSYTE
cover photo LESS TABLE
Intuition and knowledge about fermenting food and the need for it come from the very deep past with some basics – grains, vegetables, milk and drinks.
Real bread is a majesty, ancestor of food. Today the bread we buy in shops is poor because of the artificial yeast and massive production. Warm shadows at home and human hands – that’s the recipe for creating natural yeast and later – some extraordinary bread. Producing personal, loved yeast is like creating life, nurturing a child, animal or a plant. All the bacteria filling the air, surfaces of the kitchen and your hands together with your mood play a big role, help in shaping a taste. In this case, alive homemade bread becomes a signature of your edible identity.
It is winter. Imported vegetables are mostly dead or tasteless. But nevermind because it is time to go inside a dark room and release sour cucumbers from a jar. In fact, tradition to ferment vegetables is an ancient thing, helping to save harvest of summer and autumn for later, preparing food for winter. Fermented cabbage or vegetable’s roots contain just the same quality of nutrition as fresh ones or even better. Saved veggies can protect you from the winter cold or flu, as well as the bad mood by transferring all the sunny and rainy power of summer straight to your body.
Raw milk can't stay fresh for very long but it is a great start of a long, creamy career. It is a hard work to digest milk because not everybody has necessary ferments for that. But curdled milk is a higher level than the fresh one. Through time lactic acid bacteria eat lactose, so fermented product is healthier and can stay fresh longer. The magic continues when fermented milk converts to curds, sour cream, butter or cheese, etc. Possibilities of this white laboratory are growing if there is a caring, active boss in a kitchen.
There are amazing, extremely healthy fermented drinks as tree sap, kombucha, tea, kvass but most of the attention goes to imperious liquids. Mead was the first dizzy drink in the World. Naturally fermented honey with the wild yeast can't be stronger than 12° degrees of alcohol. It is more like dry wine than spirits. Wine of fruit juice or grapes and beer are also ancient alcoholic drinks. All in all, barley used for beer fermentation became a tangible reason for people to settle back in the days. Chin chin! Let’s drink responsibly and in healthy quantities with good food and then our organisms will bloom in this winter darkness.
Our body, its bacteria and ferments meet and recognize good microorganisms that come with fermented food – together they make a significant party. And it all comes from the darkness bringing more light to your days and that game of darkness you want to solve.