Introduction to Fizzy Foods
Lacto-Fermentation (or, Fizzy Foods) is simply the natural method of preservation of food; without heat and without artificial chemicals; practiced historically through the world.
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In this process, lactic acid is formed which inhibits bad bacteria and keeps it from decaying. But that's not all! Lots of amazing, chemical processes naturally take place which make lacto-ferments a true superfood:
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Vitamin levels are increased
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​Antibiotic and anti-carcinogenic substances are created
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​The life of perishable foods is extended
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​Helpful enzymes are produced
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AND, the lactic acid itself promotes the growth of healthy flora throughout the intestine
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Remember, true nourishment is not really WHAT we eat, it's what we are able to break down and utilize. Lacto-ferments directly supply your digestive tract with living cultures essential to breaking down food and assimilating nutrients.
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ALIVE WITH TRADITION, FLAVOR, AND NUTRITION
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Traditional foods from around the world confirm this globally-accepted practice. Societies from Europe, Rome, Russia, Poland, Japan, and China fermented vegetables from cabbage, tomatoes, peppers, lettuces, turnips, and eggplant to cucumber, onion, squash, carrots, herbs, and select fruits.
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A common American food----from our European heritage------ is sauerkraut, which is lacto-fermented cabbage.
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EASY TO MAKE FOR YOUR HEALING TABLE
True Fizzy Foods are not commonly available in grocery stores, although public demand for these life-giving foods is increasing. If you want genuine, traditionally-cultured Fizzy Foods, you will have to seek them out, or make them yourself.
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They are easy to make. Briefly: produce is washed, cut-up, and mixed with a solution of saltwater and/or whey, placed in an air tight container, and allowed to set at room temperature until the lactic acid is produced. That's it!
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After sufficient time, the container is then removed to a cool, dark place to ensure longer preservation and further nutrient development.
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Be sure to use high-quality, organic produce; Celtic salt (and/or organic dairy whey); and the best water available to you. Impurities or deficiencies in any one element can stop the fermentation from successful completion and nutrient bounty.
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Of special note: Fizzy Foods are not easily-produced on an industrialized or commercial food basis. What may appear to be a convenient, uniform product, in reality, lacks the micronutrients, beneficial bacteria, and digestive-enhancing qualities of traditional ferments. Common products marketed as such have their nutrition compromised by high-heat processing, and/or added preservative chemicals.