Listen to the Full Episode:
You can also listen to the podcast and subscribe in iTunes here, and Stitcher here.Are you a fan of kimchi? How about sauerkraut? Many of us love fermented foods like these because of their unique flavors, but it turns out they don’t just taste good—they’re also good for you. Perhaps better yet, they’re pretty easy to make on your own, and my guest today is here to tell us how to do it.
Sarah Miller is an expert on fermentation, and the woman behind KillerPickles.com, a website dedicated to sharing her favorite fermented food recipes. In this episode, Sarah explains the health benefits of consuming fermented food, dispels a common myth that keeps many people from trying to ferment things themselves, and shares how anyone can get started fermenting from the comfort of their own home.
What You’ll Learn In Today’s Episode:
- The benefits of eating fermented food.
- A major misconception about fermenting things yourself.
- The origins of fermentation.
- How Sarah got into fermenting her own food.
- What you need to get started fermenting.
- Sarah’s favorite things to ferment.
- Where to go to learn more about getting started with fermentation.
Ideas Worth Sharing:
There’s really no danger of poisoning your family or making yourself sick with fermentation. As long as the food turns sour, you know it’s safe. - @Killer_Pickles Click To Tweet Probably you have everything you need {to start fermenting your own food} at your home already. I think most people do. -@Killer_Pickles Click To Tweet Just give it a try. I think for a lot of people, there’s some hesitation about getting started and that’s the hardest part. -@Killer_Pickles Click To TweetResources In Today’s Episode:
- Dr. Christine Kaczmar: Email | LinkedIn | Twitter | Facebook | Instagram
- Sarah Miller: Website | Twitter | Google+
- Wild Fermentation Facebook Group
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz
Enjoy the show? Use the Links Below to Subscribe:
