Wild Fermentation

Join The Fermented Culture...

I could write an entire book on who and what is to blame for the world's declining health - but that's not going to solve anything. Honestly, only one person can truly be held accountable for your health (good or bad) and that's YOU. Health begins with self-response-ability, and good health begins in your gut!

Digestive disorders and immunity diseases are on the rise. Our bodies are getting weaker and more sensitive to an overload of toxins, and although we absolutely need to stand up and stop this intentional destruction of humanity - first we need to regain our strength and vitality. The best medicine available for that is naturally fermented foods. Cheap, simple, and something you can make yourself, and share with others. Nowhere is this more important than in North America, where we've lost the firm tradition of fermentation - that our immigrant ancestors brought with them from the old world. 

Luckily, the craft of fermentation is coming alive again. From home-brewed beer, natural soda, and mead - to sourdough, sauerkraut, and kimchi - pickled meats, vegetables, and fermented fruits, nuts, seeds, and grains. There's nothing that you can't ferment with some basic know-how. 

Benefits

There are approximately 1000 different species of bacteria live in your body, outnumbering your cells 10 to 1.

  • Full of beneficial bacteria that promotes gut health. Fermented milk products contain galacto-oligosaccharide, which acts as a prebiotic, with essential amino acids
  • Beneficial enzymes
  • Added nutrients, including B vitamins, biotin and folic acid. Fermented milk products also contain higher amounts of conjugated linoleic acid (CLA)
  • Increased bioavailability of minerals
  • Supply short-chain fatty acids, which help improve your immune system function
  • Enhanced nutritional content of the food
  • Restores normal gut flora when taking antibiotics
  • Immune system enhancement
  • Improvement of symptoms of lactose intolerance
  • Reduced risk of infection from pathogenic microorganisms
  • Weight loss aid. Certain fermented foods, such as kimchi, have been shown to have anti-obesity effect
  • Reduced constipation or diarrhea and improvement of inflammatory bowel conditions such as Crohn's disease, ulcerative colitis, irritable bowel syndrome (IBS) and necrotizing enterocolitis
  • Prevention of allergies in children, including the alleviation of peanut allergy when giving probiotics in conjunction with oral immunotherapy16
  • Antioxidant and detoxifying effects (D-saccharic acid-1,4-lactone (DSL)
  • Reduced risk for Helicobacter pylori (H. pylori) bacterial infection, which causes ulcers and chronic stomach inflammation
  • Improvement of leaky gut (a compromised intestinal wall that allows undigested foods and toxins to pass into the bloodstream, triggering an inappropriate immune system response)
  • Reduced urinary and female genital tract infections
  • Improvement of premenstrual syndrome
  • Improvement of and reduced risk for atopic dermatitis (eczema) and acne
  • Reduced risk for type 1 diabetes and type 2 diabetes
  • Improved mental health, mood control and behavior
  • Improvement of autistic symptoms
  • Reduced risk of brain diseases, including Alzheimer's
  • Improves pancreatic function by pre-digesting carbohydrates (sugars)(beneficial to those with diabetes)
  • Triggers body to produce Acetylcholine (neurotransmitter that facilitates the transmission of nerve impulses) that works as a potent digestive aid
  • Helps improve the release of digestive juices and enzymes from the stomach, the pancreas, and the gallbladder.
  • Kills and inhibits the growth of pathogenic forms of bacteria that can't thrive in an acidic environment. 

Very few things can survive the caustic trip through your digestive juices. Studies have shown that strains of B. animalis, L. casei, L. rhamnosus and L. plantarum have the greatest resilience. Th Lactobacillus strain, found in yogurt also survives the human GI tract, provided the live bacteria is present in sufficiently high numbers. Research suggests dosages of 100 million to 1 billion 'colony forming units' (CFUs) = WE NEED TO EAT LOADS OF FERMENTED FOODS!!

Naturally fermented food is the cheapest and most potent medicine you can consume (next to water). Even if you only go so far as making Kombucha or Water Kefir you'll be doing yourself (and your family) a great service! I beg you - that if you take nothing else from this site.........please start consuming naturally fermented foods!!

Creativity

There's no end to fermentation recipes you can find online, but when it comes right down to it - there are few rules with endless creativity. It's all heart and a fair share of trial and error. 

Start out with the simplest ferments that are packed full of probiotic power...kombucha, water kefir, and sauerkraut will help get your creative (and digestive) juices flowing. Before you know it, your cultural menagerie will be taking over every square inch of free space in your kitchen! You'll learn the subtle nuances and language of ferments. You'll be able to sense when they're happy and when they're not. You'll love them and they'll love you back.

 

The Gift That Keeps On Giving

Homemade and from the heart - fermented foods are one of the best gifts that say, "I truly care for you". Not to mention, a gift that speaks volumes about your quirky, creatively natural nature!

You'll be excited to share this fun, nutritious, and healthy hobby with your friends, but then who are you going to off-load all your goodies to0 - once they start making their own? Get together and start an exchange or co-op to sample each other's wares, or join forces in a business that's truly beneficial to customers! And remember - ferments aren't just for human consumption. They're amazing for your pets and livestock too!

Troubleshooting & Warnings

A lot of folk take their fermentation very seriously, and as such tend to over-complicate and over-intellectualize a very simple craft. There's actually little that can go wrong in the fermentation if you follow a few simple steps.  Keep all preparation extremely clean. Keep your ferments in a dark spot without drastic temperature fluctuations. Keep your ferments covered with something breathable. And, most important...if it looks and smells gross do not put it in your mouth!!

There is one exception to this rule...

KAHM Yeast

It's gonna happen.....eventually, you're gonna find this weird, translucent white film growing on the top of something you're fermenting. Don't panic. It's not some deadly mold - it's Kahm! Kahm is an aerobic yeast that develops when all the sugars get used up and the PH of the ferment drops (due to an excess of lactic acid). Sweeter vegetables and fruits are more prone to developing kahm yeast, and it shows up more often on open-air ferments, and when temperatures are warm. It can also occur from using a weak salt brine. 

Leave it be till your ferment is ready to consume or store in the fridge, then simply skim off as much as you can. It won't hurt you in any way.

BUT....

If there's anything fuzzy, hairy, pink, green, blue, brown, or black growing on your ferments...............FEED IT TO YOUR COMPOST PILE!!!
DO NO EAT!

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