The AMAZING Benefits of Fermented Foods

Fermented Foods

It’s been a little over two years since I began my journey into making fermented foods. It has been such a fun experience that I have really enjoyed! Who knew that crocks, covered major jars and natural carbonation bubbles could get someone so excited! I have to admit, at first I was scared to try it, and with each and every new ferment I would pray that I wouldn’t kill myself or my family, but the more I became comfortable and began to see the amazing benefits, I became hooked. This post will share with you the amazing benefits of fermented foods and why you should jump on the bandwagon and include these foods into your diet to improve your overall health and well-being.

What is Fermenting?

Fermentation has been used by humans for the production of food and beverages for centuries. Fermentation is employed for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, sauerkraut and yogurt, as well as for producing alcoholic beverages such as wine, beer and Kombucha. It is a metabolic process that converts sugar to acids, gases and/or alcohol. Fermented foods and beverages are high in natural probiotics and have many health benefits. The art of fermentation has been replaced with high heat pasteurization and commercial preservatives which means that are bodies are missing out on these beneficial bacterias. Many experts believe that this could be the reason for mysterious viruses, intestinal parasites and chronic health problems that seem to becoming more and more common.

Health Benefits of Fermented Foods

Fermented foods have numerous health benefits because they contain essential probiotics which help beneficial bacteria to flourish in the gastrointestinal system. Healthy gut flora helps to treat and prevent diseases such as:

  • Irritable Bowel Syndrome
  • Dermatitis
  • Obesity
  • Diabetes
  • Depression
  • Heart Disease
  • Common Cold

Fermented foods are the most potent form of probiotics available. One tablespoon of fermented sauerkraut contains more natural probiotics than an entire bottle of probiotic capsules. The beneficial bacteria helps to draw out toxins and heavy metals and helps our body to better absorb nutrients from our foods. You can honestly ferment just about anything! Yogurt, salsa, garlic, mustard, pickles and pretty much any fruit or vegetable!

Making your own fermented foods and drinks is very easy and extremely cost effective I always have something fermented and we include these foods and drinks into our diets daily. If you are looking to get started with fermented foods Click Here for Oh Lardy’s New Book- Oh Lardy’s Guide to Fermented Fruit and Vegetables and enter code FERMENT30 to get 30% off the price by November 26th! This book is nothing short of amazing! It goes into great details all about how to begin fermenting and helps you get past the fears and any problems that newbies might encounter! And the recipes have inspired me to create even more fermented goodies for my family! We love including fermented foods in our diet and have been enjoying the benefits they have to offer.




Fermented Salsa Verde

Fermented Salsa VerdeFor those of you who have been following me you know I LOVE fermented foods! I am so excited to join my friend Kirsten from Cheerfully Imperfect and a big group for the 30-Day Fermented Foods Challenge starting on March 15th. I’m getting my ferments all ready and today I made some Fermented Salsa Verde. I couldn’t wait to share the recipe so here it is!

Fermented Salsa Verde

8-10 tomatillos- husks removed and quartered
1/2 white onion- chopped
Garlic-chopped (You can determine how much garlic you like, I used 5 cloves because I love garlic!)
Cilantro- chopped
Jalepeno pepper- seeded and chopped
Lime- zest and juice
Salt & Pepper
Olive Oil
Warm up a large saucepan to medium and add some olive oil. Sautee up garlic and onions until onions are translucent. Add tomatillos and jalapeno. Season with salt & pepper and cumin. Add lime zest, lime juice and some water to thin out the sauce, and let sauce simmer for 20 minutes-1 hour. Season to taste. Once the sauce has cooked you can turn the stove off and let it cool. Once it gets to room temperature (very important so you don’t kill that lovely bacteria!) you can pour the sauce into a blender and add two tablespoons of whey. Blend up and the mixture and pour into a glass jar and cover with a paper towel, tea towel or even a coffee filter and secure with a rubber band. Let it sit on your counter for 2-3 days while it ferments. Once it is done you can put a lid on it and store it in your fridge. The fermented salsa verde will last for about 6 months, but I promise you it will be eaten before then! It is so good and a great addition for Mexican meals!


Fermented Salsa Verde