You’ve eaten pickles-cucumbers, beets, onion, and sauerkraut to name a few. These are not modern inventions though they are made with modern methods that use vinegar and other unnatural processes such as pasteurization that result in lifeless products that may taste good but offer little if any benefit. 

Before freezers and mass production canning processes, fruits and vegetables were preserved through a process known as lacto-fermentation. This is a process that converts the sugars and starches in fruits and vegetables into lactic acid by way of naturally occuring lactobacilli: lactic acid producing bacteria.This type of fermentation offers tremendous nutritional benefit; balanced acidity levels, increased digestibility and vitamin levels. Additionally, enzymes, antibiotic and anticarcinogenic elements are produced in abundance which promotes healthy flora in the intestines.  

Lacto-fermenting is easy. Sea salt is used to limit the bacteria that results in putrification while the lactic acid levels increase and effectively preserve the food. Raw whey, is also used to reduce the time needed for the lactic acid build up and ensure  preservation. And mineral rich water and high quality, organic foods help ensure plenty of nutrients for the lactobacilli to do its job. All ingredients are combined, placed in glass jars, sealed tightly and left at room temperature for two days when they are ready to be consumed. (for more detailed  information, see Nourishing Traditions by Sally Fallon) 

Today, I began two batches lacto-fermented chutney. One a pineapple cilantro and the other a spicy raisin. And I can’t wait for the two days to pass so I can enjoy the first fruits of my effort.

Pineapple Chutney

• 1 small pineapple, cut into bite size pieces
• 1 bunch fresh cilantro, chopped
• 1 tablespoon ginger
• 2 tablespoons fresh squeezed lime juice
• 1 teaspoon sea salt
• 1/4 cup raw whey
• 1/2   mineral water

Mix pineapple, cilantro and ginger and place in a quart sized jar. press down lightly. Mix lime juice, sea salt, raw whey and mineral water and pour over the pineapple mixture. Add more mineral water if necessary to cover the pineapple. leave at least one inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before consuming. Transfer tot he refrigerator and enjoy for up to two months.

Remember, the true “heart” of your health is found in the digestive system/intestinal tract. Take good care of it and you will enjoy abundant physical wellness!! Add lacto-fermented to your nutritional plan today!!