Fermentation is a natural process that has been used for centuries in food preservation and preparation. It involves the breakdown of carbohydrates by beneficial bacteria and yeast, resulting in the production of beneficial compounds like lactic acid and acetic acid. But did you know that fermentation in traditional medicine has also been used for its healing properties?
For centuries, people all over the globe have been utilizing fermented foods, drinks, and herbs to treat a vast array of medical problems as well as to promote overall health and well-being. Fermented substances such as sauerkraut, kimchi, beer, wine, and various herbal mixtures have been used for generations in many cultures to address minor ailments and bolster general well-being.
My Nana is also a firm believer in the healing properties of fermented foods. I remember when I was a kid, whenever I would get wounded from playing in her backyard, Nana would turn to her fermented herbs to treat my wound. And it always worked like magic.
If you also have a grandma who uses leaves to heal your wound or lets you drink some tea, you probably wonder how exactly fermentation in traditional medicine work.
How Does Fermented Food Incorporates Healing?
It is widely believed that the compounds produced during fermentation can have beneficial effects on health, such as antimicrobial, anti-inflammatory, and immune-boosting properties. These compounds may be able to offer a range of potential benefits.
For instance, they are thought to help support gut health by reducing inflammation throughout the body and even treating some medical conditions. So, it is no surprise that fermentation in traditional medicine has become an increasingly popular way to improve overall health and well-being.
Moreover, it’s a process that has been passed down from generation to generation over centuries, preserving the cultural heritage of many countries. This ancient tradition has been maintained and continued until this day in various parts of the world.
In Korea
For centuries, traditional Korean medicine has relied on fermented foods such as kimchi and doenjang to provide relief from a multitude of ailments. These probiotic-rich foods have proven effective in addressing digestive problems, skin issues, and even mental conditions like depression. Furthermore, these nutritious ingredients offer a host of other health benefits, which makes them popular even today.
In India
Likewise, in the ancient practice of Ayurveda, a system of traditional Indian medicine, fermented drinks such as lassi have been utilized for centuries to promote digestive wellness and ease inflammation throughout the body. This traditional beverage is made with yogurt and water, and it has long been believed to be beneficial due to its probiotic content, which helps balance gut bacteria.
In China
For centuries, traditional Chinese medicine has relied on the therapeutic benefits of fermented herbs and plants. One such herb is shen qu, which has been used to improve digestion and enhance general well-being. The fermentation process of these plants transforms them into powerful healing agents that can provide a myriad of health benefits, from relieving digestive issues to boosting energy levels. Fermentation not only improves the effectiveness of these herbs but also enhances their taste and aroma for a more enjoyable experience.
Fermenting Herbs and Botanicals
Herbs have long been renowned for their healing properties, and fermentation is thought to bolster their positive effects on health. Through the process of fermentation, which involves allowing microorganisms to break down organic matter, the active components in herbs are concentrated and made more readily available by the body. This means that when consumed as part of fermented food such as kombucha or sauerkraut, herbs can provide even greater health benefits than if they were eaten raw.
Fermenting Garlic
One of the most widely-used and well-known fermented herbs is garlic. Through the fermentation process, its nutrient content and taste are significantly improved, making it easier for our bodies to digest. As a result, this flavorful ingredient is featured in many traditional dishes worldwide and has even been used as an effective natural remedy for various illnesses and ailments. Therefore, it is no surprise that fermented garlic remains one of the most popularly consumed herbs around the world.
Fermenting Ginger
Ginger is also a widely used fermented herb because it has many beneficial properties like garlic. Not only can fermented ginger help to reduce inflammation and improve digestion, but it can also be an effective natural remedy for easing nausea and vomiting. Additionally, it is believed to possess other medicinal qualities, such as helping to lower blood pressure and aiding in the relief of joint pain. Therefore, it is no surprise that this herb has been employed for centuries in traditional medicines all around the world.
Tumeric
Fermenting turmeric, a popular herb known for its anti-inflammatory and antioxidant properties is an excellent way to enhance both its nutritional value and flavor. This process of fermentation further amplifies the health benefits associated with the herb, making it an even more valuable addition to your diet.
Fermenting Botanicals
Many people also use various botanicals, such as rosemary, basil, and thyme, to help with a variety of ailments. For those looking to get the most out of these plants, fermentation is one technique you can use to really unlock the beneficial properties contained within them. This method helps to draw out all of their potential benefits and makes them even more effective in aiding health concerns.
Fermenting vs. Chemical Extraction
Fermenting herbs is a more comprehensive approach to harvesting their beneficial properties than the extraction methods of chemicals, alcohol, or heat. This process allows for the preservation of enzymes and helpful microorganisms in an extract, which can be destroyed if exposed to harsh chemical solvents or high temperatures.
On the other hand, chemical extraction is a process that concentrates on a limited number of active compounds found in the botanical. This could mean overlooking an array of potential advantages and disregarding the majority of other elements with potentially beneficial effects that may be present.
Creating Healthy Beverages Using Fermented Herbs
Producing fermented herb liquids can be an efficient way to create stable and nutritious beverages. With the help of fermentation, these liquids are able to provide probiotics, enzymes, organic acids, antioxidants, and other beneficial metabolites that contribute to increased health benefits. In addition, the fermentation process allows for improved absorption of the herbs into the beverage leading to a more enjoyable drinking experience.
Fermentation in traditional medicine has been used for hundreds of years, and now they are becoming popular again as an ingredient in drinks. It’s easy and fun to make your own fermented herb drink. You can start by choosing your favorite herb or a mix of herbs, like ginger, turmeric, lemongrass, or holy basil. Then you’ll need a base to start the process of fermentation. You can do this by using a living-certified organic fermented herb liquid, which is easy to find in health food stores or online.
Once you have your base, you can put your herbs, a sweetener like honey or maple syrup, and water in a jar. Let the mixture sit for a few days, and stir it every now and then until it starts to bubble and taste sour. This means the fermentation process is finished, and your fermented beverages are ready to drink.
