Fermented foods have been around for millennia, but why are they used? How do fermented foods get, well, fermented? And most importantly, why would someone want to eat fermented foods as part of their diet?
This “sauer” presentation, Dr. Michael Smith, NMD explores the fermentable foods that we know and love, including kombucha, sauerkraut, kefir, kimchi, and more. He discusses how they are made, how they influence the body when consumed, and when fermentable foods may or may not be desired.
Ultimately, the art of fermentation embraces the idea of community – on so many levels. By weaving more fermented foods into our diet, we can not only reap many health benefits from them but nurture the community in and around us.
0:00 Introduction
4:21 What is a ferment?
12:38 Why ferment foods?
19:51 An International Tradition
20:31 Health Benefits of Ferments
25:03 Fermented Grains and Breads
28:15 Fermented Dairy
32:11 Fermented Beverages
34:49 Fermented Vegetables
38:39 Homemade Sauerkraut
44:50 When would you NOT want to eat fermented foods?
47:45 Sharing and Community
Amazing books about fermented foods that you should check out!
(Note: As an Amazon Associate, I earn from qualifying purchases.)
Start with these three:
- Our Fermented Lives, A History: How Fermented Foods Have Shaped Cultures & Communities, by Julia Skinner, 2022 https://amzn.to/3UcwQAw
- The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Sandor Ellix Katz, 2012 https://amzn.to/49b5Khj
- Fermented Foods for Health: Use the Power of Probiotic Foods to Improve Your Digestion, Strengthen Your Immunity, and Prevent Illness, by Deirdre Rawlings, PhD, ND, 2013 https://amzn.to/3SAITGH
These others are great references as well:
- The Self-Sufficient Kitchen Series: Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese, and More!, by Wardee Harmon, 2021 https://amzn.to/42dfoxL
- Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More, by Amanda Feifer, 2015 https://amzn.to/48R8vEN
- Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles, by Patricia Tanumihardja, 2020 https://amzn.to/3Uh4Co4
- The Complete Idiot's Guide to Fermenting Foods: Making your own delicious, cultured foods--safely and easily, by Wardeh Harmon, 2012 https://amzn.to/3vWpx64
- True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home, by Emma Christensen, 2013 https://amzn.to/49allh9
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz, 2003 https://amzn.to/3ucDxIk
- The Mini Farming Guide to Fermenting: Self-Sufficiency from Beer and Cheese to Wine and Vinegar, by Brett L. Markham, 2012 https://amzn.to/42hpkX5
- The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook], by Kathryn Lukas and Shane Peterson, 2019 https://amzn.to/495R5UC
- Healing with Whole Foods: Asian Traditions and Modern Nutrition, by Paul Pitchford, 2002 https://amzn.to/42ezAzo
- Salt: A World History, by Mark Kurlansky, 2002 https://amzn.to/498yur9
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This video is intended as educational and does not constitute medical advice. For accurate health information that uniquely pertains to you, please consult your licensed healthcare provider.
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