Lacto Fermented Super Mash Rich in Enzymes and Probiotics
By Charlotte Carr
Fermented Super Mash, like all fermented foods has been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food, creating lactic acid.
This process preserves the food and creates beneficial enzymes, B vitamins, Omega-3 fatty acids, and various strains of beneficial probiotics.
As soon as Charlotte incorporated fermented food into the family’s diet she noticed an improvement with her baby’s digestion.
Great for babies 6 to 12 months old as part of their first foods diet.
Serves: Yield: 250G
Preparation Time: 2 minutes
Cooking Time: 8 to 10 minutes
- 250 gms (9 oz) Vegetable purée
- 1 Sachet Starter Culture or 1 teaspoon of Coconut Kefir Starter
- Cold-pressed, Virgin Coconut Oil or Tallow to Serve
- Place the veggie purée and 1 tsp of the starter culture in a 500 ml (17 fl oz) mason jar and mix well.
- Only fill to the halfway mark or less. (Mason jars are perfect for fermenting.) Pop the lid on and leave at room temperature for 24 hours before placing in the refrigerator.
- To serve, gently warm the mash in a saucepan just bringing to room temperature.
- Don’t heat, as we want to retain the probiotic goodness, stirring in some coconut oil, duck fat or tallow.
- You want the temperature not too hot or cold before serving it to your bub.
- The fermented vegetable mash can be kept for 1–2 weeks in fridge
Natural fermentation of foods has also been shown to preserve nutrients and help break the food down to a more digestible form.
This, along with the many probiotics created during the fermentation process, explains the link between the consumption of fermented foods and improved digestion.
For more from Charlotte Carr, follow at bubbayumyum.com