Fermented Food

A SOURCE OF LACTOBACILLUS BACTERIA

The Missing Link in our Food Chain

As far back as our records take us, man has used the art of fermenting foods to improve holding and storing properties – particularly the milk from buffalo, camel, goat, sheep or cows – were fermented naturally to produce an acidic-tasting food drink.  Since this period, many races have fermented many types of foods in the need for developing new tastes, improving the shelf life and for their health-giving properties.

Lactobacillus Bacteria was used for fermentation…

Some of the foods fermented with Lactobacillus bacteria were –  Coffee Beans, Salami, Ham, Fish, Vegetables, Tofu, Cheese, Yoghurt, fermented Milk drinks and Breads.  In western cultures, the main source of Lactobacillus bacteria was in our breads and from our organic grains and vegetables.

History shows races of people who enjoy longevity also enjoy a diet high in fermented foods…

Man has been made aware of the benefits of fermented foods since the turn of the century.  Friendly bacteria from the Lactobacillus family have been well-researched.  Not only do these friendly bacteria inhibit the growth of pathogenic organisms (detrimental to good health), but they also improve the ability of the host to effectively digest, process, and absorb nutrients from their foods.

Animals also process their foods with the benefit of friendly bacteria.  The size, length and composition of the digestive waste in animals varies depending on the types of feeds processed.  Needless to say, plant-eaters ferment a large amount of vegetation to extract the nutrient value from the foods.  Balancing good flora in the digestive tract is vital for the processing of foods.

The golden rule for good fermentation is:

Always sterilise utensils and containers before and after use.  Equal amounts
of good and bad bacteria can live happily together and spoil your food.
Good fermentation ensures you have the good and none of the bad bacteria.

Fermented Food Recipes
Using FAST TRACT Lactobacillus

A live active source of Lactobacillus bacteria.

 

We have put together some recipes for you to try and enjoy –

• In your favourite bread recipe, replace 1/3 of the liquid with Fast Tract.
• In salad dressings, replace the lemon juice with Fast Tract.
• Make iceblocks using Fast Tract.  Add to your drinks or mix fruit pulp with Fast Tract, and  remake iceblocks.  Fast Tract has been inoculated against heat and cold; it will withstand the freezer and medium oven temperatures.
• For colds: Warm Fast Tract, add some honey and drink.  Do not boil or add boiling water as this temperature will be too hot for the bacteria (body temperature is perfect).

 

YEAST-FREE BREAD

2 cups stoneground whole meal flour
1/4 teaspoon salt
1/2 cup of Fast Tract Liquid
3/4 cup of lukewarm water

Combine all ingredients and mix into a smooth dough.  Place dough into a small bread tin or on a baking tray, cover with a tea towel and allow to rise for 4 to 6 hours in a warm draught-free place.  Lightly brush with water and bake at 230°C for 35 to 40 minutes.

 

SOYGHURT

For this recipe, we used Vita-soy.  If you use whole soy that hasn’t been broken down with water, you will have to adjust this recipe.

70 mL Fast Tract
1 litre of Soy

Mix together in a sterile glass jar, place lid on loosely, don’t screw down; you have to be able to let the gases release.  Ferment at an even temperature of 40°C for 24 hours.  Now you have Soyghurt; store in refrigerator.  Add fruits, nuts or herbs when serving the Soyghurt.  Drink the whey from this as well; do not discard.

Note:  For Yoghurt, substitute cows’ milk for Soy.

 

COWS’ MILK COTTAGE CHEESE

This is a very simple recipe with many variations.  Make your cheese plain, then add fruits, dried or fresh, herbs, spices or use this cheese for quiches or cheese cakes – sweet or savoury.  Great in filo pastries, filled with fresh fruits or smoked salmon, and so on.

500 mL of warm milk
1 level teaspoon of Celtic sea salt
2 teaspoons of fructose
100 mL of Fast Tract

Mix together all ingredients in a sterile glass jar, place lid on loosely.  Ferment at an even temperature of 40°C for 24 hours; refrigerate to set.  Strain through muslin cloth.  Do not discard the liquid, drink it.  Store your cheese in the refrigerator in a container with a lid.

 

PICKLED VEGETABLES

400 g  washed, peeled (if need be), portioned,  mixed vegetables
400 mL warm water
80 mL Fast Tract.
1 teaspoon Celtic sea salt
2 teaspoons sweetener of choice

Dissolve salt, sweetener, Fast Tract and warm water together.  Place vegetables into a sterile glass jar, pour liquid over vegetables, making sure all are covered by the liquid.  Place lid on loosely and ferment at an even temperature of 40°C for 24 hours.  Place lid on, store in refrigerator.  You can add herbs or spices to this recipe.

 

SAUERKRAUT

400 g finely shredded washed cabbage (red or green)
10 g Celtic sea salt
20 g fructose
500 mL Fast Tract

In layers – Place the first layer of cabbage in the bottom of a sterile container; sprinkle lightly with salt and sweetener.  Pour enough Fast Tract to cover, press liquid into the cabbage.  Do this layer by layer until all cabbage is used, making sure the liquid covers the cabbage.  Cover loosely with lid and ferment at an even temperature of 40°C for 24 hours.  Put lid on, store in refrigerator.

You can add herbs and/or shredded apple or carrot to this recipe.