A LOT OF DETAILS COMING IN,
MORE SPECIFIC DETAILS ON
WJHL.COM.
WE ARE HERE IN THE KITCHEN
ON THIS FOOD CITY FRIDAY, WITH
REGISTERED DIETITIAN ELIZABETH
HALL, WHEN YOU TALK ABOUT
FERMENTATION, YOU AUTOMATICALLY
GO TO BEER OR WINE.
BUT IT HAS BEEN AROUND FOR A
LONG TIME AS FAR AS PRESERVING
FOOD?
DEFINITELY, YOU CAN PRESERVE
ALL KINDS OF FOOD, FOCUSING ON
FRUITS AND VEGETABLES, WE COULD
ALL STAND TO DO THAT.
EAT MORE OF THOSE.
PRESERVING FOODS DURING HARSH
CLIMATES ARE WHEN REFRIGERATION
WASN'T AVAILABLE, WHAT IT DOES
IS SLOWS THE DECOMPOSITION OF
FOODS, IT ALSO ADDS A GREAT
TEXTURE AND FLAVOR, A GREAT WAY
TO ENJOY FRUITS AND
VEGETABLES.>> MY MIND GOES TO
SAUERKRAUT.
WE HAVE SOME TODAY.
EVEN THOUGH I DON'T LIKE TO
EAT IT, IT HAS BEEN A STAPLE
AROUND MY FAMILY FOR AS LONG AS
I CAN REMEMBER.
YOU CAN MAKE KIMCHI AND ALL
KINDS OF THINGS.
MOST OF THE TIMES, THE TYPE OF
FERMENTATION YOU'RE USING FOR
FRUITS AND VEGETABLES IS LACTIC
ACID FERMENTATION, IT WILL BE
LACTOBACILLUS, A LONG WORD, A
PROBIOTIC.
IT HELPS YOUR BELLY.
PROBIOTIC MEANS FOR LIFE,
IMPORTANT TO POPULATE YOUR GUT,
KEEP YOUR IMMUNE SYSTEM
HEALTHY, AND A LOT OF PEOPLE
GETTING SICK, YOU DEFINITELY
WANT THE IMMUNE SYSTEM HEALTHY.
AND THE LACTOBACILLUS, A LOT
OF PEOPLE GET IT FROM YOGURT,
BUT YOU CAN ALSO GET IT FROM
FRUITS AND VEGETABLES?
DEFINITELY.
YOU CAN FIND FERMENTED PRODUCTS
ALL THROUGHOUT THE GROCERY
STORE, LOTS OF THEM AT FOOD
CITY, MENTIONING EVEN THE JUICE
DEPARTMENT.
YOU CAN GET THE PROBIOTIC
DRINKS IN THE MILK CARTON, LOVE
THOSE.
AND KOMBUCHA IN THE PRODUCE
DEPARTMENT, A? AND EASY RECIPE.
SO SIMPLE.
YOU WANT TO HAVE YOUR FRUITS
AND VEGETABLES, YOU CAN DO
DIFFERENT THINGS AS WELL, ADDED
INTO YOUR JAR, MAKING A SMALL
ONE TODAY, YOU CAN MAKE THESE
INTO LARGE JARS, A BUNCH AT ONE
TIME, I HAVE MY VEGETABLES IN
THERE, I'M GOING TO ADD IN SOME
DILL, I'M USING THE FREEZE-
DRIED KIND, BUT YOU CAN USE THE
FRESH OR THE DRIED KIND, ADDING
GARLIC, TYPICALLY WHAT I DO NOW
IS FOR THAT UP WITH WATER, TO
LEAVE AN INCH OF THE TOP, THEN
YOU WILL POUR THE SALT IN THERE,
KOSHER SALT OR ANOTHER KIND OF
CANNING SALT IS WHAT YOU WANT
TO USE.
POUR THAT IN THERE, AND STICK
THE LID ON.
IT SMELLS AMAZING.
I LOVE DILL, AT THE WATER,
STICK THE LID ON, LEAVE IT AT
ROOM TEMPERATURE, TASTE IT
EVERY NOW AND THEN, EVERY FEW
DAYS, TO SEE IF IT IS TASTING
LIKE YOU WANT, AND AFTERWARD
STICK IT IN THE REFRIGERATOR.
NO BOILING, JUST CANNING IT,
SEAL IT UP AS TIGHT AS YOU CAN
AND LEAVE IT AT ROOM
TEMPERATURE?
YES, AND WHEN YOU LIKE THE
TASTE, STICK IT IN THE
REFRIGERATOR, IT WILL SLOW DOWN
THE PROCESS.
AND THEN YOU CAN TAKE SOME
MOUNTAIN TASTE AT THE WAY YOU
LIKE IT.
AND SOME CAN LAST FOR
MONTHS, EVEN LONGER TO A YEAR
SOMETIMES, I USUALLY DON'T GET
THAT LONG, BECAUSE I LIKE THAT
HE DID.
[ LAUGHTER ] -- TO EAT IT.>>
THERE IS A PLETHORA OF FRUITS
AND VEGETABLES YOU CAN USE.
EVEN THINGS LIKE BANANAS,
APPLES, PEARS, AND KIMCHI, THIS
HAS PEARS IN IT, A GREAT WAY TO
THROW-IN DIFFERENT TYPES OF
FRUITS AND VEGETABLES IN.
FERMENTATION NATION.
YES.
