Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (32 page)

Lacto-fermented foods normalize the acidity of the stomach. If stomach acidity is insufficient, it stimulates the acid producing glands of the stomach, and in cases where acidity is too high it has the inverse effect. Lactic acid helps break down proteins and thus aids in their assimilation by the body. It also aids the assimilation of iron. The decomposition in the stomach of the organic forms of iron depends on the quantity of hydrochloric acid present as well as the amount of vitamin C, which is why sauerkraut and other lacto-fermented vegetables rich in this vitamin have such a favorable influence. . .. lactic-acid activates the secretions of the pancreas, which is particularly important for diabetics. . .. Sauerkraut contains large quantities of choline, a substance that lowers blood pressure and regulates the passage of nutrients into the blood. . .. Choline has another interesting property in that it aids the body in the metabolism of fats. If choline is lacking, fats accumulate in the liver. . .. Sauerkraut also contains acetylcholine which has a powerful effect on the parasympathetic nervous system. It helps reduce blood pressure, slows down the rate of heartbeat, and promotes calmness and sleep. As acetylcholine is destroyed by cooking, raw sauerkraut and its juice is preferable to cooked. Acetylcholine also has a beneficial effect on the peristaltic movements of the intestine. Sauerkraut and other lacto-fermented vegetables thus are recommended for constipation. Annelies Schoneck
Des Crudites Toute L'Annee

CORN RELISH

Makes 1 quart

3 cups fresh corn kernels

1 small tomato, peeled, seeded and diced

1 small onion, finely diced

½ red pepper, seeded and diced

2 tablespoons cilantro leaves, chopped

¼-½ teaspoon red pepper flakes

1 tablespoon sea salt

4 tablespoons whey (
Whey and Cream Cheese
)

To peel tomatoes, see
Kitchen Tips & Hints
. In a large bowl mix all ingredients. Pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down with a pounder or meat hammer until juices cover the relish. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

PICKLED GRAPE LEAVES

Makes 1 quart

2 dozen grape leaves

1 tablespoon sea salt

4 tablespoons whey (
Whey and Cream Cheese
) (if not available, use an additional 1 tablespoon salt)

2 cups filtered water

If you have a grape vine in your garden or live near a vineyard, you may want to try these. Pickled grape leaves are used to make dolmas (
Stuffed Grape Leaves
).

Wash leaves well. Place water, salt and whey in a large bowl. Soak grape leaves in the liquid for about 1 hour. Place all the leaves together and roll up. Stuff into a quart-sized, wide-mouth mason jar. Pour in enough soaking liquid to cover leaves. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

TOMATO PEPPER RELISH

Makes 1 quart

4 ripe tomatoes, peeled, seeded and chopped

1 bunch green onions, chopped

1 green pepper, seeded and chopped

1-2 jalapeno chiles, seeded and chopped

1 bunch cilantro, chopped

2 cloves garlic, mashed

4 tablespoons whey (
Whey and Cream Cheese
)

1 tablespoon sea salt

½ cup filtered water

To peel tomatoes, see
Kitchen Tips & Hints
. Mix all vegetables in a bowl and pound lightly with a wooden pounder or a meat hammer. Place in a quart-sized, wide-mouth mason jar and press down lightly with a pounder or meat hammer until the liquid completely covers the tomato mixture. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

FERMENTED TARO ROOT

(Poi)
Makes about 3 cups

2 pounds taro root

1 tablespoon sea salt

4 tablespoons whey
(
Whey and Cream Cheese
)

Taro and related tubers are found throughout the tropical world—in Africa, the West Indies and Polynesia. Explorers discovered that the natives ate root vegetables after they had been buried in the ground and fermented for several days to several months!

Poke a few holes in the tubers and bake in an oven at 300 degrees for about 2 hours or until soft. Peel and mash with salt and whey. Place in a bowl, cover and leave at room temperature for 24 hours. Place in an airtight container and store in the refrigerator. This may be spread on bread or crackers like cream cheese. It also makes an excellent baby food.

Variation: Fermented Sweet Potato

Use
2 pounds sweet potatoes
instead of taro root.

There is often the tendency to look for exterior infectious agents as the cause of illness. We forget that the intestine that is functioning poorly leads to serious consequences for the whole body. This is why, since most ancient times, lactic acid was used to clean the intestine. Different types of lacto-fermented juices were used as preferred remedies against typhus and other illnesses of this type. The most recent research has confirmed this beneficial action of lactic-acid-producing bacteria. . .. The mucus membranes of the intestinal tract are protected by bacteria which create an acid environment in which the pathogenic bacteria cannot multiply. The whole digestive tract harbors a complex bacteriological flora that varies from one part to the next. The lactic-acid-producing bacteria are characterized by the fact that they survive the transition from the stomach to the small intestine and they are still active when they reach the large intestine. . .. Recent research has shown that lactic-acid-producing bacteria can prevent the growth of coliform bacteria and agents of cholera from establishing themselves in the intestine. Even certain carcinogenic substances are inhibited and inactivated. . .. In effect, the state of our intestinal flora contributes not only to the absorption of nutrients and the functioning of the intestine but also to our ability to resist infections. Annelies Schoneck
Des Crudites Toute L'Annee

POTATO CHEESE

Makes about 4 cups

4 cups cooked potatoes, peeled

2 cups
piima milk
or
kefir

1 tablespoon sea salt

This recipe for fermented potatoes comes from
The American Frugal Housewife
, published in 1833. Mix ingredients well in food processor. Place in a covered bowl and leave at room temperature for about 2 days. Place in a large strainer, lined with a clean linen towel. Tie the towel in a bundle to a spoon, hung over a jug or bowl, so the "cheese" can drain. When draining stops, transfer to an airtight container and store in the refrigerator.

FERMENTED BEAN PASTE

Makes 1 quart

3 cups
basic beans
, cooked and drained

1 onion, peeled and coarsely chopped

3 cloves garlic, peeled

1 tablespoon sea salt

4 tablespoons whey (
Whey and Cream Cheese
)

Place onion and garlic in food processor and process until well chopped. Add remaining ingredients and process until smooth. Place in a quart-sized, wide-mouth mason jar, leaving 1 inch of space between the top of the beans and the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to the refrigerator. Serve as a dip with
pita chips
or baked or
fried tortillas
.

There is something fascinating about microorganisms. They are everywhere: in the air, in water, in our food, on our bodies, in our bodies, invisible and without number, capable of multiplying with extraordinary rapidity, agents of illness and even of death, but also the foundation of life and health. Microorganisms frighten us: aren't these germs responsible for deadly scourges (tuberculosis, plague, cholera, typhoid)? Aren't they responsible for serious food contamination?

Down with the one-celled organism, we say! Long live disinfection! Germicides, fungicides, antibiotics, antiseptics, sterilization, freezing—we lack no weapons in the war against germs. Medicine, agriculture and the food industry make use of them all. [We should] consider not how to kill microorganisms but rather how to make them our friends and allies; how to use them in ways that encourage their proliferation in our foods. We should consider how to put to use the numerous types of microorganisms that, far from contaminating what we eat, improve its flavor and nutritive value in such a way as to turn simple foodstuffs into true natural remedies. Grains, pulses, vegetables, fruits and milk—these are the foods that can be transformed by fungus and bacteria, using very ancient procedures, in such a way as to confer on them qualities they initially lacked, as well as to preserve them without the aid of modern industrial processes. Claude Aubert
Les Aliments Fermentes Traditionnels