 Fermentation has been used for thousands of years as a way to preserve foods, and modern research has now confirmed the health benefits of this process, which ranges from the improvement of various intestinal inflammatory conditions, to building a stronger immune system. According to Kirsten Tillisch, MD, chief of integrative medicine at the Ronald Reagan UCLA Medical Center, the microbes in the gut can determine whether or not we will develop other conditions that extend outside the gut, including “obesity, cancer, anxiety, and depression.” In fact, research shows that some fermented foods like kimchi and sauerkraut may even help in the fight against superbugs — those virulent strains of bacteria, viruses, and fungi that have become stronger and are now resistant to most of our medicines — when our best antibiotics fail!
Michelle Schoffro Cook shares her tried and true recipes for traditional fermented foods, as well as foods you may never have known could hold the benefits of fermentation, like cultured fruit chutneys and fermented salsas. Also since all of the recipes included in the book are dairy-free, gluten-free and vegan, there is fermented food for everyone in the family! With gorgeous full-color photos throughout the book, The Cultured Cook offers a beautiful variety of fermentation recipes, including:
Michelle Schoffro Cook is an internationally bestselling author whose works include The Cultured Cook and Be Your Own Herbalist. She is a certified herbalist, a board-certified doctor of natural medicine, and one of the world’s most popular natural health bloggers. She holds advanced degrees in health, nutrition, orthomolecular nutrition, and acupuncture. She lives near Vancouver, BC. Comments are closed.
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