The art of culturing our food with lactic acid bacteria has been around for generations. And yet, we have forgotten about all that goodness that is in a jar of homemade sauerkraut or fermented dill and vegetable pickles.

Fermentation is found throughout human cultures.  Medical and scientific studies confirm what our ancestors had always known: Fermented foods help people stay healthy.

Nowadays, traditionally fermented foods like pickles swim in white vinegar on supermarket shelves. White vinegar may give the right kind of sour tang, but not the many health benefits that we receive from friendly bacteria.

Lacto-fermented vegetables provide a viable source of probiotics (at a cost well below most supplements) to heal and maintain a healthy gut. These beneficial microorganisms attach to receptors in our guts that send a signal to the immune system that says everything is okay, no need to overreact to foods and other things entering the gut, let’s keep everything calm. If you are dealing with multiple allergies, chances are your gut is out of balance and is in need of a daily dose of beneficial microorganisms.

When good bacteria go missing from the diet for too long, we begin to see, imbalances in immune function, such as reoccurring allergies, compromised gut health, which includes thing like constipation and heartburn, and unexplained weight gain. Brain fog and mood disorders, like anxiety and depression. Acne and other skin troubles.

Mika Zorgman

Lorem ipsum, or lipsum as it is sometimes known, is dummy text used in laying out print, graphic or web designs. Amazake is produced by combining cooked whole grain brown rice with koji spores and fermenting it for several hours.