Nutritionists tell us that fermented foods are really good for the gut, so if you haven’t tried any, now would be a good time to adventure into these flavors. Fermentation is a simple process–the food item (cabbage to make sauerkraut, cucumbers for pickles, carrots, cauliflower, greenbeans for pickled veggies)–is mixed with salt and water and then the magic happens. Sometimes herbs like caraway or dill are added.
Of course lots of other things are fermented–real vinegar, yogurt, and when you think about it, hard cheeses and real salamis too. Beer and wine are ferments as well, but of course we don’t want to consume too much of them.
Now I’m not a nutritionist, and I’m not saying that fermented foods will improve your tai chi! But just like getting into tai chi took some bravery and determination, trying a new food does too. Take a chance, try something new. Especially in the drear winter days, sparking your meals with new flavors could be wonderful.
Me? I love anything pickled. My kids call me “the Queen of Condiments.”
