Fermenting foods has been a method of preservation for millennia. We often hear about gut health and lactobacilli and their role in our health. Making your own ferments at home is cheaper than buying them from the store and can be fairly easy. Yogurt, milk kefir, and raw cheese offer great options to build up the good gut bacteria. But what if you need a dairy-free option? Three popular ones are: 1. water kefir, which is fermented similar to milk kefir but with water and needs to be maintained and fed regularly, 2. kombucha which is tea fermented using a SCOBY (symbiotic colony of bacteria and yeast) also needs to be maintained and fed regularly and 3. fermented produce, which is fresh produce placed in brine in an oxygen-deprived environment. That last one definitely makes the easiest dairy-free lacto ferments in my opinion!
Dairy-free lacto ferments — Swiss chard stems, cucumbers, carrots, and beans.
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