Job 4:19

How much less in them that dwell in houses of clay, whose foundation is in the dust, which are crushed before the moth?

As humans, we are eternal souls that dwell in houses of clay (our physical bodies). At first, this may seem like a strange thought to behold. But think about it. When you say, “My body, or my mind,” who is the “my?” It is your soul! The being driving this fleshly machinery.

Fermentation is such a picture of those who have been born again spiritually. Traditionally, earthen vessels were used to house food and beverage as they underwent their transformation from something which was dying to something which had been given a second chance: life and preservation.

Not only is this food/beverage living and preserved, it is far more beneficial than it was before! What a beautiful example of what happens to our dying and rotting flesh when the Holy Spirit enters the picture:

Romans 8:11
But if the Spirit of him that raised up Jesus from the dead dwell in you, he that raised up Christ from the dead shall also quicken your mortal bodies by his Spirit that dwelleth in you.

Ancient peoples viewed the art of fermentation as miraculous and sacred. Traditionally, women were the keepers of this sacred knowledge (a position that was valued by the whole community), and tended to their brews with intention and prayer. According to the ancients, the moment the fermenting food or beverage began to bubble and come alive was pivotal, its source a life spark from the sacred realm. This sacred food and drink was used for healing, ceremony, creativity, and even relief from feelings of depression and anxiety.

A beautiful example is one of the most ancient fermented substances- wine. We see it referenced all throughout the Scriptures- verses describing it, celebrating it, and warnings as well. But the wine described in the Bible was a much different beverage than you find on the shelves of most supermarkets today. Today’s wine is made with pesticide-ridden grapes, isolated yeasts, and preserved with unhealthful sulfites. I could not in good conscience call it a healthful beverage like it was meant to be.

1 Timothy 5:23

Drink no longer water, but use a little wine for thy stomach’s sake and thine often infirmities.

As you can see, wine is meant to be a gift from God, and a healthful tonic when used correctly.…More, Please!

The third lesson I’ll share is the lesson of the ginger bug. A ginger bug is a fizzy slurry of water, ginger, and sugar used to inoculate sweetened beverages (such as fruit juice or sweetened teas) and transform them into healthful, probiotic-rich sodas. I don’t like to pick favorites amongst my kitchen pets, but… this is probably my favorite ferment.

Growing up, we were only allowed one can of “pop” on Friday nights, which was pizza/game night in my house. I was always very excited to go retrieve my can of Shasta cream soda.

The only other time we were allowed soda was ginger ale when we were sick. Little did I know then, this tradition actually has its roots in true healing. Real ginger ale, or ginger beer, is nothing more than strong ginger tea that has been sweetened and fermented. The sugars are eaten up in the process of fermentation leaving you with a fizzy, probiotic beverage- with the healing powers of ginger to boot! True ginger ale settles the stomach, boosts the immune system, and is extremely hydrating.

But you can use your ginger bug to make any type of soda you want. Most times, I will simply buy organic fruit juice and ferment that with my bug. Even pasteurized juices can become living foods again!

Bottom line: my ginger bug allows me to have healthful sodas on hand all the time, and I can drink them every day and feel great about it! How fun.

Now you know why I like my ginger bug so much, but what about the spiritual aspect?

…More, Please!

The next lesson I learned involved my milk kefir grains. No one knows the origin of these mysterious grains, except that they were called “gift from God.” In his book The Art of Fermentation, Sandor Katz writes,

Biologist Lynn Margulis asserts: “Kefir can no more be made by the ‘right mix’ of chemicals or microbes than can oak trees or elephants.”
….She points out that kefir grains do not possess “programmed death,” as animals, plants, and certain other organisms do, and therefore may theoretically live forever, given adequate nutrition and tolerable environmental conditions.

It stands to reason that something labeled “gift from God” would be a symbol of eternity. Some even theorize these grains could have been the manna God gave to Moses and the Israelites during their time in the wilderness…

Whatever the case, they have a rich and mysterious history and eventually settled in the Caucasus Mountains where they were guarded and kept secret. (The Caucasian people said Mohammed gave them this gift, but no one knows where he got them.) The shepherds of this land used them to ferment milk in animal skin pouches as they traveled with their herd. This preserved the milk, quenched their thirst, and kept the shepherds in good health.

These highly regarded grains were shared amongst Caucasian families as a gift of “health and wealth,” passed down from one generation to the next. The grains actually grow and multiply over time, which means the meager-looking spoonful someone gave you will soon have grown into more than you know what to do with! They are meant to be shared; it is their nature.

But the Caucasians didn’t want to share. It wasn’t until the early 1900’s that these grains were forced from their ancient hiding place. It is a story of Russian spies, a prince, and kidnapping… the tale of how milk kefir eventually made its way around the world.

…More, Please!