Fermented Garlic And Ginger With Chilies

by Trans Chef

If you’re looking for an easy, healthy way to perk up your dishes for very little money lacto-fermentation is a great way to do it! It’s been used for centuries to enhance flavor, helps boost our body health, preserve food for leaner months and it still plays a very important part of our lives the world over. In fact, studies on the benefits of fermentation have shown that the consumption of fermented foods is associated with reduced risks of type 2 diabetes, metabolic syndrome, and heart disease, along with improved weight management.

The basics of lacto-fermentation is lactobacillus, or good bacteria, is a salt resistant bacteria that converts the sugars in food(s) into lactic acid. Lactobacillus is a natural preservative that helps prevent bad bacteria growth, increases flavor and nutrients.

To get started with lacto-fermentation you really only need a few things and they’re all things that most of us already have in our pantry. Salt, vegetables, water, some sort of food safe container to contain everything and time. You can also ferment pretty much any vegetables, and meat, you desire. So the sky really is the limit!

In this recipe I’m going to show you a easy recipe that I use multiple times per week that works as an ingredient in almost any dish or a condiment for burgers, wings, dogs, etc.

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