Wild Fermentation is a lost art in our generation and the truth is that it is an inexpensive and accessible way for just about anyone to eat healthy. Wild fermentation is used to preserve fresh foods and at the same time cultivate beneficial bacteria, known as probiotics. Some of the ferments you find at the store may be extremely expensive, but making your own fermented foods and drinks makes them very inexpensive and accessible. Making your own foods at home can reduce the cost to a fraction of commercial items. Eating naturally fermented foods that are rich in probiotics and vitamins is a great way to add beneficial nutrition and delicious flavor to your diet. It’s a myth that you have to be wealthy to eat healthy. If you grow your own vegetables, some of your favorite fermented treats can be practically free.
This blog and video series serves as an introduction to creating five different at-home wild ferments with a few of my favorite recipes. All of the ferments I cover here require minimal set up, yet take some time to naturally cultivate. These ferments are very simple for anyone to make because in general, nature does the work. You don’t need any fancy ingredients or equipment for any of these recipes.
The information here is designed to get you started and show how easy it really is. However, the videos and this blog will not answer every question you have about fermenting. If you want to learn more beyond these basic recipes and videos, I would recommend finding some resources online and books for that.
Here are some resources:
Sandor Katz’s website: www.WildFermentation.com
The Art of Fermentation by Sandor Katz