Fast Easy Ferments: Simple Recipes To Improve Digestion

By Rhett Kenny

Like all the championship teams in professional sports, success depends on two simple rules: a great defense and a great offense. Time has proven that to "win" the game of digestive health, the offensive side are animal fats and proteins while the defensive side depends on the natural flora or "gut bacteria" that are being heralded both nationally and internationally. A third of the world's food choices are some sort of fermented food. And fermentation tells all kinds of unique and interesting stories. Most importantly, they might be a sensible, cost effective answer to your health concerns. But "the knowledge is in the doing," as I've clarified in this simple to understand e-book. Hopefully, you take me up on the easiest recipes fermentation has to offer. Happy fermenting!

• Language: English
• Publisher: eBookIt.com
• Release date: Jun 27, 2019
• ISBN: 9781456633196

Book preview

Citations

Introduction

Of all the things I thought I’d be in life, I never thought I’d be procuring microorganisms and feeding them to friends, family, and strangers. It’s a bit crazy to think I teach others how to create those microorganisms, to try them with food like a PB&J or as a chasing tonic to ease mild stomach pain, to improve cosmetics and as a weight loss strategy. To say the least, fermentation has opened my eyes to the prevalence of microorganisms in the kitchen and in overall health processes.

Fermentation is one of life’s subtle joys, footing a little cash and energy in order to make a big impact. It brings folks together in my local community and expands my sphere of influence. This initiative started as small club meetings at the local library and a passion to pass on practical information. I have heard many times, If you want to be an expert in something, teach it. I decided teaching fermentation would allow me to become an expert or at least stay familiar with the conversation. What I’ve found is that fermentation really is a necessary part of life, unavoidable even. Learning to ferment has an ability to connect different aspects of life and grow social circles. It has provided a way to meet new folks, correct digestive distress, decrease my rate of embarrassing flatulence, create confidence in the kitchen and share flavors with friends.

The best part about this practice is that it’s easy to do!

After reading this book, I guarantee that you will see how easy it is too and find confidence to try this traditional style of eating.

You will learn the three basic ingredients of any starter kit and be able to apply principles to create any fermented product. What I offer is a way to clarify and simplify. I clarify the why ferment question and simplify the procedures.

It was my original intent to start a local fermentation club in my own community which is extended in this publishing to you, your family, and the generations that will follow. Living things replicate, period. I consider the purpose of this project to serve as a replicating agent, helping to create the next wave of fermenters. Your digestive system and biological tree will be stronger as a result, I promise.

My mission is to teach as many people as I can how to ferment food, the world’s most popular way to preserve food and necessary to preserve our nutritional heritage.¹

My vision is to be a resource for fermentation information and provide lectures, written materials, and hands-on training when appropriate. Every family needs to know the culinary art and life giving practice of fermenting foods, especially vegetables.

This conversation of sustainable living helps leverage your resources so that your life becomes simpler, spent mostly connecting rather than preparing. It will liberate your time to create new adventures and new avenues of learning. Today’s hard work is tomorrow’s free time!

Leveraging resources is just smart, plain and simple. In fact, we can leverage good healthy bacteria to do our biochemical bidding, having them digest our food before we digest