There is a new food trend that’s bringing back the wisdom of our ancestors and making us healthier than we have been in years. It’s fermentation.
Today people are fermenting everything from chillies, beetroot, garlic, tomato salsas, cabbage, kale, carrots, you name it and they are being pickled the traditional way.
Before sugars and salts took over preservation our homemade preserves were done through fermentation. The most popular fermentation method is lacto-fermentation utilising whey strained from yoghurt, and it makes homemade preserves a total breeze. More than any other time in history we now understand the importance of healthy gut bacteria to keep our immune system strong.
To strain whey from plain unsweetened yoghurt take a colander lined with cheesecloth or a paper towel and place it over a bowl. Refrigerate overnight and in the morning you will have whey at the bottom and thick yoghurt at the top. You can use the yoghurt as you would sour cream. Whey will keep...