Intro to Fermenting Vegetables

I have been absolutely obsessed with fermenting foods the last few weeks. My interest began as I read and heard reports on the multiple benefits of probiotics and the importance of a healthy balance of bacteria in the gut. It went beyond good digestion and better absorption of nutrients. Studies show better mood and brain function associated with healthy gut flora. Research suggests that 80% of the immune system may be in the gut, with probiotic-rich foods, like kimchi, offering serious illness preventing effects.

A study published in Nature found that, "Mice fed a strain of Lactobacillus rhamnosus were less anxious and produced fewer stress hormones than control animals."

I'm sold! But consuming effective amounts of probiotic tablets and yogurt can get very expensive. Multiply that times the six anxious, antibiotic ravaged guts in our household, and it is completely cost prohibitive. Then I remembered, I could culture my own probiotics! I've posted before about kombucha and kefir, but I was having trouble getting my hands on kosher kefir grains or a kombucha SCOBY. I discussed my interest with a friend, who told me she makes her own sauerkraut - and it's easy!

Roated Veggie "Chips" PLUS Quinoa

A friend wrote to me:
"i'm sure you know this and might already prepare it but...this is a wonderful treat we have been feasting on. we got an extra virgin olive oil infused with roasted garlic ... not a cheap overpowering one...we've been slicing eggplant very thin (especially when it's the long lavender ones) brushing them with olive oil, sprinkling some seasoning and baking them on an olive oil brushed cookie sheet. some come out like chips and others are softer and all are addictive!

 on the bigger fatter and darker eggplants we put the kosher salt on the thins slices until they sweat, wash that off to kill any bitterness and then bake at 350 like the aforementioned ones. they are filling and fabulous."