{"id":16953,"date":"2019-01-07T09:00:40","date_gmt":"2019-01-07T17:00:40","guid":{"rendered":"http:\/\/www.nexusnewspaper.com\/?p=16953"},"modified":"2019-01-02T15:02:45","modified_gmt":"2019-01-02T23:02:45","slug":"the-chopping-block-chronicles-fermented-foods-are-the-superfoods-of-today","status":"publish","type":"post","link":"https:\/\/www.nexusnewspaper.com\/newsite\/2019\/01\/07\/the-chopping-block-chronicles-fermented-foods-are-the-superfoods-of-today\/","title":{"rendered":"The Chopping Block Chronicles<\/em>: Fermented foods are the superfoods of today"},"content":{"rendered":"\n

Fermenting is an ancient technique that has been used to preserve food for centuries, and it\u2019s seen a major resurgence over the last few years.<\/p>\n\n\n\n

What makes this ancient technique so culturally relevant today? It may have to do with something known as probiotics. <\/p>\n\n\n\n

Probiotics are microorganisms that promote healthy gut activity; they are typically found in items such as yogurt and beverages like kombucha.<\/p>\n\n\n\n

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The Chopping Block Chronicles<\/em> is a column about food; it appears in every issue of Nexus<\/em>.<\/figcaption><\/figure><\/div>\n\n\n\n

Many people report that drinking or eating items containing probiotics make them feel healthier, with science backing these claims up: probiotics help with better digestion and help break down nutrients more effectively.<\/p>\n\n\n\n

You can find probiotics in anything fermented that has not undergone pasteurization. If you\u2019re in a store and you\u2019re buying kimchi\/sauerkraut that is not refrigerated and it says \u201cpasteurized\u201d on the label, it\u2019s a hard pass. There are many types of products that are technically fermented but then pasteurized for packaging purposes\u2014for example, soy sauce and tamari.<\/p>\n\n\n\n

But that doesn\u2019t mean that you must buy them\u2014in fact, fermentation can be done in the comfort of your own home. With a little equipment and some time, you\u2019ll be well on your way. To help you along with this, there is plenty of literature out there.<\/p>\n\n\n\n

I recently purchased a book called The Noma Guide to Fermentation<\/em>, written by chefs David Zilber (from Toronto) and Ren\u00e9 Redzepi (from Copenhagen) from the world-famous restaurant Noma in Denmark. It\u2019s basically a bible for those who wish to learn the ways of ferment. The book features hundreds of recipes, techniques, and tricks to making your own kombuchas, misos, shoyus, soy sauces, pickles and other fermented goods. The book has already become a personal favourite of mine and was named one of the best cookbooks of fall 2018 by The New York Times<\/em>.<\/p>\n\n\n\n

For those of you daring enough, there are starter kits out there that run fairly cheap, and I highly recommend you give it a shot.<\/p>\n\n\n\n

If you\u2019re all about convenience, there are plenty of local producers of fermented products, such as kosher dill pickles, sauerkrauts, kimchi, and even some hot sauces. Check them out\u2014you won\u2019t be disappointed, and your gut will thank you for it. <\/p>\n","protected":false},"excerpt":{"rendered":"

Fermenting is an ancient technique that has been used to preserve food for centuries, and it\u2019s seen a major resurgence over the last few years. What makes this ancient technique so culturally relevant today? It may have to do with something known as probiotics.  Probiotics are microorganisms that promote healthy gut activity; they are typically […]<\/p>\n","protected":false},"author":2,"featured_media":16620,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,224],"tags":[],"class_list":["post-16953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-january-7-2019"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/16953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=16953"}],"version-history":[{"count":1,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/16953\/revisions"}],"predecessor-version":[{"id":16954,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/16953\/revisions\/16954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/16620"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=16953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=16953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=16953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}