A few of us Moms from our Waldorf school have been working to make fermented foods for over a year now. We started with red miso, a soybean paste that we fermented for almost a full year. We also made two kinds of Korean kim chee, a spicy fermented cabbage condiment. Last week we made white miso–my favorite. (which thankfully will have to ferment for only a month)
The reason why we’re so obsessed about making fermented foods is because we all know the value of adding good bacteria into our families’ diets. All ancient cultures had fermented foods as a dietary staple–something I learned in Sally Fallon’s book, “Nourishing Traditions”. These days however, most of us don’t eat fermented foods and our poor guts suffer. For years I have been buying probiotic pills for my family and want to start replacing them with natural probiotic foods. The trick for me is finding fermented foods that my kids will eat. Thankfully my son loves miso soup, but I’m working on making fermented applesauce or fermented oats that my daughter will eat.
My newest fermented food for myself though is my morning cup of miso. I gave up coffee last year and I’ve been missing a warm drink in the morning–especially now that the mornings are getting cooler. I know…miso soup in the morning may sound strange to some of you, but many Asian cultures have soup for breakfast. Here in Hawaii, a “Japanese breakfast” consisting of miso soup, rice and scrambled eggs is a standard menu item in breakfast restaurants!
And our group of Moms is already planning to get together to make even more fermented foods. The next one might be fermented salt which I’m sure I can easily “sneak” into my daughter’s food!