Are you limiting you tastes in food?

Are your tastes in food limited?

I have found that many people tend to eat only certain types of food. They never take the time to expand their tastes. In our current world of cheap food and large varieties this becomes easier to do. However, this can be a risk factor. Let’s look at a personnel example. My uncles and grandfathers on both sides of my family are no longer alive. However, in the old country the males live long lives if they did not die in accidents or war. One factor is that we do not eat the same foods. We learned to limit our diet to high fat and simple carbs. When my children were born I lived in Anchorage, Alaska. It is culinary wise an international city. So I made sure my children learned to eat many types of foods. One of the foods we rediscovered was fermented foods. Even with food allergies we found fermented foods we could eat. I learned that I could find miso without soybeans made from chickpeas, barley, etc. from South River Miso Company. We found yogurts made from rice, almonds, and coconut.  We learned about the world of kimchi, pickles, Japanese vegetables, etc. There were also health benefits to this. It also allowed them to share food form different cultures. It is sad that we Americans limit our foods when there is such variety today. I even find this limitation in areas I would not expect it. I have watched all of season one for “Doomsday Preppers” since is provides some good material for blogging. What I did not find was any discussion on fermented foods. In much of the world fermented foods were survival foods. They are foods that can last in some cases for years. It was also an important way to make vegetables last the whole year. But our culture is so limiting that even people preparing for the end of the world as we know it do not think to include foods that are common in much of the world.

Some useful information on fermented food is below:  

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, by Sandor Ellix Katz.

Quick & Easy Tsukemono: Japanese Pickling Recipes, by Ikuko Hisamatsu.

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen, by Alex Lewin.

The Complete Idiot’s Guide to Fermenting Foods, by Wardeh Harmon.

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health, by Klaus Kaufmann.

The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market, by Linda Ziedrich.

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, by Lauryn Chun.

The Miso Book: The Art of Cooking With Miso, by John Belleme, John and Jan Belleme.

The Book of Miso (Savory Soy Seasoning), by William Shurtleff.

Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More, by Ashley English.

Pickle-Pro vegetable Fermenting Lid

Vegetable Starter Culture by Caldwell

TSM Products Fermentation Pot, 10 Liter capacity

Ohio Stoneware 1GC Crock 7-34/”x8-1/4″ – 1 Gallon

TSM Products 20 Liter Stone Weight

Weston Cabbage Shredder

Euro Cuisine YM80 Yogurt Maker




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