What exactly is a Fizzy Food?

What exactly is a fizzy food?

Lacto-fermentation is just about one of the scariest food terms we’ve ever heard. It’s just the sort of phrase to induce anxiety and hyperventilation in all but the hardiest of homemakers. “Lacto-fermentation.”

Really, doesn’t it sound like something that should be done in a lab coat and goggles?

Yes. And that’s a shame, because lacto-fermentation doesn’t require a science lab, advanced knowledge or even a special outfit. It’s actually one of the easiest tasks you can do in a kitchen.

In fact, one hundred and fifty years ago they didn’t call it “lacto-fermentation.” They called it…well…”preserving the harvest.” Before the advent of the modern kitchen and its ubiquitous refrigerator, fermenting food was one of the simplest, safest, and most efficient ways to store food. It was an accepted, everyday part of maintaining a family food supply.

It wasn’t considered complicated or stressful. It was just normal.

Enter the fridge. It was a wonderful invention, sure, but it all but eliminated lacto-fermentation from the repertoire of modern cooks. No need to ferment carrots when you can chill them, right?

Wrong.

Lacto-fermentation has all kinds of benefits besides simply preservation, benefits which we’re about to talk about in this video.

But before you watch the video, let’s get some important business out of the way:

We’re tired of the term lacto-fermentation. It’s scaring too many people away from an easy and essential part of the healing table. We don’t think fermentation should be associated with science. We think it should be associated with happiness.

So, lacto-fermentation, we dub thee…fizzy food! Named for that delightful tang and crisp and fizz that fermentation brings to foods. Bring on the Fizzy Grape Soda, the Fizzy Carrots, the Fizzy Kraut.

They’re all simple, all delicious — and all excellent sources of probiotics that just aren’t present in vast swaths of the modern diet.

Fizzy foods. Ready for them? Press play below.