January 2019 – Learning To Ferment Foods

Wow! Where did January go??? The good news about January being over is we are closer to spring, and while we are in the midst of climbing out of a brutally cold spell, spring is a most delightful thought. The other good news is even though the month seemed to be gone before I knew it, I did do some things that I am quite pleased with.

The one thing that I am going to share with you (it will  probably take in a few posts) is that I have been studying about and learning to make fermented foods. I have experimented with some fermenting in the past and some times it has been good and other times not so much. This time, although I am still experimenting, things seem to be going better 🙂

Before I start talking writing about what I am fermenting, I wanted to tell you why. You may recognize fermentation as a method of preserving food but it so much more than that. While canning, freezing, and dehydrating are all methods of preserving food which I practice none of them increases the nutritional value of the food. Fermenting does! Over the past month or so I have viewed many websites related to fermentation and I thought I would share just a few.

I choose the first article Seven Reasons Why Fermented Foods are Healthy because it cites case studies which support these claims. If you have any heath concerns, including depression, I recommend taking a look at this article. This article also provides a list of fermented foods and says some are commonly found in grocery stores. While that may be true it is important to know what to look for where to look for it. Some foods on the list like pickles and sauerkraut are often found sitting on the store shelves. These canned foods have been pasteurized thus killing off the probiotics. Fermented foods sold in the grocery store will be found in the refrigerator section. Some key words to look for on labels are “Raw”, “Perishable”, “Naturally Fermented”, “Live Cultures” or “Active Cultures”. This link pertaining to only sauerkraut explains and gives some brands that may be found in stores.

While the above article cites case studies the following video explains the health benefits of fermented foods in a way that I thought makes a lot of sense. Personally I have not watched the entire video as the later part teaches how to ferment foods and I have already read all about that.  I do highly recommend watching/listening to the first 16 – 17 minutes.


This last site has a plethora of information about fermenting and I keep going back to it. Since they do sell fermenting supplies I will tell you that I am not affiliated with them nor have I purchased or used any of their products (yet). I do find it most admirable that even though they sell starter cultures they also give instruction for making your own starter cultures. They also have many recipes and I will be sharing in an upcoming post some of the recipes I have tried.

I will close by telling you that over the past few weeks, since I began including fermented foods in my diet daily, I have felt some positive results. I have more energy, my digestion has greatly improved, I feel more satisfied by a small meal and don’t get hungry as often, I also don’t crave sweets and I have lost a few pounds. I am fairly certain there is more going on than meets the eye, but these are the results that I can attest to.

As always I thank you for reading and I would love to hear from you. Is your year off to a good start? Do you ever eat fermented foods? Do you ever make fermented foods?



20 thoughts on “January 2019 – Learning To Ferment Foods

    1. Kombucha is new to me too Linda. After I learned about it I was surprised to find I at Kroger. I have tied a few flavors and really like it. I am sure you will here more about it when I learn to make it. 🙂

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      1. I look forward to maybe a reading kombucha post from you? 😁 maybe it will inspire me to pick it up again. Ryan hasn’t brewed any beer for several months and that’s where I would get my kombucha kits, at the home fermenter store. It’s a fun hobby!


      2. I never though about looking locally at a brewing shop for a kombucha kit. I was either going to order a SCOBY or try making it from a premade bottle. I may have to find out where our nearest brew shop is. I will definitely post about it when I do it. 🙂

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      3. Ya that’s what I’d do. We have a fermenter shop here in Eugene. Eugene is a fairly small city so I bet you will have no trouble finding one. It’s a neat store, I’d like to learn more About fermented foods. Enjoy your Sunday!

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    1. I have never had kimchi but expect I will be trying it before long. I do like sauerkraut and fermented pickles. I discovered Kombucha this past month and absolutely love it and the way it makes me feel. It is expensive as you say. That’s why I plan on learning to make my own.

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  1. Eugh yes, I’m ready for spring too! I’ve never fermented food, but I’ve read various things about the health benefits and, as you say, the boost to nutritional value. Thank you for sharing that video, I didn’t watch all of it but I watched the first portion you suggested. It made me wonder a bit about ‘a healthy balance of good bacteria in your intestines is vital to your health’. I wonder how much this applies to the small bowel, and how much the large one. Simply as I don’t have the latter! It’s amazing you’ve noticed some positives already, that’s brilliant! I’d love to hear more about what you’ve been eating (and how it tastes for those like me who never eats fermented stuff). Definitely something I’ll look into a bit more as I’d like to include some in my diet, too.
    Caz xx

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    1. I too question about how lack of a large bowel effects the immune system as my mom had hers removed when I was quite young. I wonder how much of her illness was caused by this and if there were things that should have been done to help build her immune system. Perhaps you can talk to a doctor about it Caz. I’ll try to get some of my posts up soon about certain foods.


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