1) Purchase a vegetable starter culture such as Caldwell’s, Body Ecology’s or Mercola’s Kinetic Culture.
2) Choose one of the recommended foods below and purchase one that is void of chemicals or preservatives. An organic choice would be great. If the food contains a tad of vinegar as one of the last ingredients, it should ferment fine however if it is a primary ingredient, it may not ferment well.
3) Use 1 Tablespoon of starter for each cup of food you wish to culture. Stir the culture starter into the food, cover, and let sit on the counter for 2 to 3 days at a moderate room temperature (60-70 degrees).
4) Move the cultured food to the refrigerator and enjoy!
Click here to see some product options for easy fermentation.
Try this process with Grandma’s Hummus or Pita Pal Organic Hummus, an organic, unsweetened applesauce, or an organic ketchup in a bottle (rather than plastic) that does not contain high fructose corn syrup. Another good option is an organic, vinegar free salsa in a glass jar such as HEB Organics Salsa. Even a prepared mustard in a glass jar can be fermented in this manner.
Select a can of beans of your choice. Drain and rinse then puree with a teaspoon of cumin and ½ teaspoon each of garlic powder and onion powder and then blend with 2 tablespoons of vegetable starter culture to make your own fermented bean dip.
Information obtained from http://www.drdavidwilliams.com/traditional-fermented-foods-benefits/#axzz32rl8P9qu
