Yesterday, I made our family’s traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardee, to my mother and then to me. However, there was a difference: this time I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything.
Want to make your guacamole just that much better for you? Lacto-ferment it! This natural fermentation process allows beneficial organisms to proliferate, and causes an explosion of vitamins and enzymes. The benefits to you? Better digestion and support for your immune system. Check out the recipe below, also demonstrated above in this week’s free video.
Today is the Lacto-Fermentation Blog Carnival hosted by Annette @ Sustainable Eats. In 2010, she’s changing her preservation strategy from primarily canning to lacto-fermentation. Her family will be eating even more seasonally, and putting up foods using traditional lacto-fermentation methods that increase nutrition. For the blog carnival, I’m sharing the lacto-fermented mayonnaise I made last week. I combined two recipes to create a mayo that worked with what I already had in my pantry.