This fall I began to do canning again after 7 years of absence. I started with small amounts of my favourite foods. Dilled carrots, Zucchini Pickles and Green Tomato Relish. Looking forward to sharing with family and friends.
Saturday I attended an excellent workshop with Rebecca on Fermentation of Vegetables.. We did 1 litre jars of Sauerkraut and Spicy Dilled Beans. Her explanation of how natural lactobacillus ( a probiotic) occurs and assists the digestive process(the gut) was very well explained. This is part of the Endocrine System and therefore also assists improving the immune system. Due to processed food in the diet many people have an overabundance of CANDIDA in their systems and this can be precursors to dis-ease within the body. By using fermented foods you can help to eliminate many health issues and dis-eases.
We live in a society which is now going back to basics. Years ago it was well know that by drinking the brine from Sauerkraut you could begin the healing process of diseases with inflammation of the digestive track such as Ileitis, ulcerative colitis and diverticulitus. Wonderful to see a re-emergence of natural foods.
Knowledgeable instructor, wonderful company and great fermented jars of food to bring home. I will encourage anyone wanting to know more about the process of fermentation to attend her workshop. Well done. Kudos to you Rebecca. in love and light Rev Alva Folkes Dr of Natural Medicine.