FeaturesOct/Nov 2014 Issue

Fermented Fare in a Gluten-Free Diet

Fermented Fare in a Gluten-Free Diet

Nutrition meets flavor in homemade cultured foods.

Most of us enjoy fermented products (perhaps unknowingly) in the form of condiments, pickles, cheese, yogurt, wine and gluten-free beer. Before manufacturers started mass-producing food products for commercial sale, many American households fermented as a way to preserve food. Even soft drinks were originally fermented beverages. This almost-lost art is now being revitalized and promoted in an increasing number of cookbooks and websites. Many new and improved fermented products, like raw sauerkraut, kimchi, some (non-pasteurized) pickles, yogurts and others, are appearing on grocery shelves.

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