From kimchi to kombucha, professional chef Sam Baker explains how fermenting at home can transform your health
‘Fermented foods aren’t only packed full of healthy beneficial microbes, they’re also incredibly easy to make,’ says Sam . Some help us remove stubborn stains in clothing detergent, whilst others have been found feeding on plastics we previously thought near indestructible.
It is largely made up of bacteria and outnumbers your own cells three to one across your entire body, with approximately 100 trillion microbes, blurring the line between our very notion of ourselves as individuals and ourselves as walking, talking, ecosystems.In recent years, there has been growing evidence that looking after our gut microbiome isn’t just good for us, but could be one of the most beneficial acts for our overall health. And the best news? It couldn’t be tastier.
But why stop there? We all know that the best meals are homemade, and the same is true for fermented foods. 3. Take note of the weight shown on the scales. This should be the total weight of everything inside the jar .5. Multiply the weight of the ingredients by x0.02 to calculate 2%, this is how much salt you need to add to make the ferment safe.
8. During this time, shake the jar once a day and open the lid a little to release the build up of carbon dioxide.
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