Fermented Foods

I am coming to realize the wisdom of past traditions, especially as it pertains to food and the preparation thereof. Traditional means of preserving food employed fermentation instead of freezing and canning. Fermenting food not only preserves it but increases the value by instituting a whole ecosystem of beneficial bacterial. These good guys keep the bad guys at bay thus preserving the food without the freezing and cooking, they also help populate our gut with beneficial "bugs." Think of the benefits of yogurt with live probiotics and apply it to all sorts of other foods: cucumbers, chutneys, cabbage, grains etc. etc.

I'm hoping to win this class!

http://kellythekitchenkop.com/2011/02/what-your-immune-system-needs-also-win-a-150-prize.html#comment-82280