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1. Fermented foods have amazing health benefits.

Something pretty amazing happens when you let foods ferment. They turn themselves into superfoods. Fermented foods contain many more healthy compounds such as enzymes and B vitamins that aren’t in the initial medium (what you started with!)

The health benefits are many and include boosting the immune system, reducing inflammation, better digestion, better skin, decrease or elimination of acne, elimination of gas and bloating, improving mood, improving allergy symptoms and more. As you can see, this is why I consider them possibly one of the best superfood categories on the planet.

Adding these types of foods – there are many, so take your pick – into your diet daily may be on of the most powerful thing you can do for your diet.

If I can make fermented foods, so can you.

The only foods I’m proficient at preparing are salads, smoothies, and fermented foods. This may give you a good idea of how simple fermented foods are to make.

My favorite part is that you don’t have to stand around and actively “make” them. The healthy bacteria contained in them do all the work!

The preparation is the work you need to do, which is generally pretty easy as well…

Most fermented food recipes literally take minutes to make. Usually, the extent of making them requires just a little chopping, a quick blend (if you’re making a brine) and adding a culture starter (some don’t even require that!)

The rest of the work is done by the bacteria. Imagine having a team of trillions of little chefs to prepare your meals every day. (Well, maybe a trillion would be too much for your kitchen.)

One of the major benefits of eating fermented foods is that they have been shown to improve digestion. If you have stress, have taken antibiotics, drink tap water (now or in your past), or taken many other medications (over-the-counter or prescription) chances are your digestion is impaired.

Fermented foods can boost the number of healthy bacteria in your gut which will help you digest your food better, reduce gas and bloating, and help you get more nutrition from you food.

While I like to stress the health benefits of foods, let’s take a step back and look at the most basic of all things when it comes to fermented foods.

They taste great!

Sauerkrauts and cultured vegetables are savory and delicious. Fermented drinks like kefirs, chichas and kombucha are refreshing and nutritious. Gluten-free breads like injera and idli are filling and hearty.

Each cultured food has it’s own distinct taste, so it’s up to you to experiment and find which ones you enjoy best.

For thousands of years, cultures have been using fermented foods as a way to preserve fresh food. One thing they learned over time is that through this process, the food also had added benefits. So when you eat fermented foods you’re not only tapping into thousands of years of food history, you’re also tapping into the ancient wisdom that has been passed along with the creation of these foods.

Ultimately, we all want to live as long as possible as healthy as possible. One of the biggest markers of disease is inflammation. Inflammation is something that even the stiffest of medical professionals can understand as being a factor in the cause of disease.

When you can eliminate or reduce inflammation in the body, your chance of getting sick decrease dramatically.

Eating fermented foods and healthy bacteria has been shown to reduce this disease causing inflammation – in turn keeping you healthier for longer.

With all these reasons and literally dozens more, it’s easy to understand why fermented foods will work for you and your schedule.

But where do you start if you’ve never made a fermented food before, or if you’re tired of the recipes you’ve been making?

I’m a pretty curious guy and when I started to make fermented foods myself, I was always wondering why everyone was saying they were so good. The recipes that I tried didn’t come out like the ones that I could buy in the store.

So I contacted some of my colleagues who were fermenting experts – people like Donna Gates and Cherie Soria – to ask them what I was doing wrong. There were a few things, I learned, and they each shared a bunch of secrets with me about how to ferment and culture foods that you couldn’t find in many of the other resources.

After I learned all this, I had an idea that maybe everyone else would want to know these secrets as well – since apparently no one bothered to share them online! So I put a survey together to ask if a fermented foods recipe book was something that Renegade Health readers would buy.

The response was overwhelming, so I had no other choice but gather all the information I had learned as well as ask over 20 fermented food chefs (fermentologists? LOL) what their BEST recipes were.

That was the start of this book – now called “Cultured” – which is a massive library of cultured foods that range from sauerkraut, cultured vegetables, pickles, kefir, yogurts, gluten free breads, desserts, kombucha and more.

I want you to have this book, since I’m sure it will save you time, effort and experimentation – that I had to go through! Some of these experts have been perfecting these unique recipes for years!

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