Fermentation used to be as common in cooking, as, say, sautéing or boiling food is now. In the United States, the fermentation flow stopped when the new wave of TV dinners and spreadable margarines surpassed recipes from the homeland. It's a shame, because our culturally connected ancestors were really onto something with the buckets of sauerkraut in the basement. The mind-body benefits of this ancient practice far surpass the judgy looks from your roommates when they smell your first successful batch.
In a perfect world, the helpful bacteria from local food and earthy surroundings would make their way into the optimum part of the digestive tract and help us live our best lives. Sadly, that isn’t the case for most of us. The common American lifestyle consisting of seasonal rounds of antibiotics, pasteurized dairy, and sanitized produce kills off all the good stuff we need for a thriving gut.
The health benefits of consuming fermented foods are somewhat endless and can improve the function of almost every system in the body. Here's a breakdown of the most essential benefits.