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    You are in: Home / Cookbooks / Fermentation
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    7 recipes in


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    Even though this says "summer" it's something that we eat year round. The biggest reason is that this is a lacto-fermented grain. Lacto-fermentation is good for several reasons, but we focus on the fact that it neutralizes unhealthy chemicals found in grains and adds beneficial micro-organisms to our oatmeal. This makes our morning bowl of oatmeal more digestible and increases the healthy flora in our intestinal tracts. Prior to treating our oatmeal this way, my daughter had a very hard time digesting grains. After learning how to lacto-ferment grains, she will eat bowls of the stuff in the morning. I add sweetener to the fruit, which I know isn't always a great thing, but do what suits you best. We double the recipe and make two batches a week for my two kids and I, so clearly this is a staple in our house.

    Recipe #185645

    Vietnamese pickles, "dua cai chua" it's called. You can eat it with just about anything. Especially popular in the summer when it's too hot to cook. Taste amazing with glazed pork chops.

    Recipe #94245

    This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity.

    Recipe #87974

    From Nov. '07 Natural Health Magazine.

    Recipe #320031

    This comes from an old (1983) insert in Canadian Living. Cooking time is fermentation time.

    Recipe #318096

    These are more like pancakes, they are great with chutney! From South India.

    Recipe #125022

    Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter days ahead.

    Recipe #87792

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