Half a pork sausage with a poached egg and a side dressing of sauerkraut must be the yummiest winter breakfast I can possibly think of. The heaviness of the sausage is balanced by the powerful enzymes that are presented in the fermented cabbage. Just thinking of having some, I’m reminded that the two pigs are still too small to turn into sausages and bacon. At five months they still have some way to go before they start to feed us for a change. Never mind, there is still a jar of fermented fruit and nut kimchi in the fridge and also some kefired milk. I’ll have some of this with a dollop of kefired cream instead of the sausage.

Having these fermented foods at my finger tips has increased the health and stamina I need to soldier on with. Colds and flu are almost non-existent and my energy levels are good too.

The taste of lactic fermented food is really something to write home about because this is the taste of real food. Try to buy a good sourdough bread that is organic and made with freshly milled grain, or sauerkraut that has not been pasteurized; it won’t be easy.

Grind your grain fresh prior to bread baking day and you will have the very best nature has to offer. The food you produce and ferment at home is far superior to anything you could buy from the supermarket. Fermenting food is not hard at all as this was the time-honored way of extending the life of the food.

We all know about yoghurt. Milk that has the culture added to the milk and incubated overnight will add many healthy bacteria and enzymes as well as extend the life of that product. Yoghurt is also a good anti dote to a course of ant-biotics. Like yoghurt, grains, seeds and nuts can be fermented to enhance the bio availability of their nutrients. Seeds and nuts have their enzyme inhibitors neutralized by the fermentation process in the form of a kimchi and this also contributes to a great taste experience.

If you aren’t yet convinced of the value of fermented foods then this might grab you. Try making your own wine from fruit. This ferment is of another kind and is sure to contribute to the feel good factor. Besides, I’m sure there are more than a few stray vitamins to be found in a glass of lemon wine.

So you see that if you understand the power of ferment then the sky is the limit. You are sure to be able to complement any meal with some fermented delicacy as well as add to the vigour of your life.

Another benefit of home fermented food is that it brings the cost of food down.  If you have a garden and can grow a few cabbages, then you will be able to make a powerhouse food that adds zing to your inner health and taste buds.

Once you discover the power of fermented food and incorporate them into your daily diet, you can build up your immune system and stamina simply by eating some of these foods.

You’ll wonder how we got so far off the track in the quest for quality food. At least we still have the knowledge to help ourselves to good health with home food production. It’s up to you to do something about it.