Today’s podcast episode is one of my favorites. I love food! How many nutrients are in food, how to get the best deals, and how to make the most of the food you buy. Going back about 100 years brings us to an art of cooking and preserving food we have lost in this country of refrigerators and microwaves. I’m not giving up my fridge, but there’s definitely something to the way we used to prepare foods. They contain health giving nutrients, enzymes, probiotics, and more that we lose out on because of our fast-food and fast-paced nation. I interviewed one of my friends and respected colleagues Sarica Cernohous. She is the Queen of Fermentation as our friend Faith Hill says. We talk about so many things in this episode and it shows in the length of the podcast. It’s longer than an hour so you may need to watch this in two or three different chunks. But it is definitely worth listening to the whole interview.
Here are Some of the Topics and Recipes We Talked About
- What are traditional foods?
- The safety of fermentation (and it’s really safe!)
- Where to begin with fermentation and how to get your gear
- What can you ferment and some of Sarica’s favorite recipes
- How long ferments will last in the fridge
- How to prepare grains appropriately and how I’m going to try adding a grain or two into my diet
Links we talked about in the Podcast
Cultures for Health: Where to get SCOBY, Kefir Grains, or Yogurt starters (and more)
Yemoos: Where to get SCOBY, Kefir Grains, or Yogurt starters (and more)
About Sarica Cernohous
Sarica Cernohous, L.Ac., MSTOM, BSBA is a nationally-certified practitioner of Traditional Chinese Medicine and Chinese Herbal Medicine, practicing Japanesestyle acupuncture. She is the author of The Funky Kitchen: One Soccer Mom’s Favorite Traditional Food Techniques and Recipes. Sarica teaches on the importance and the practice of traditional food methods to both the public at large, and to other health care practitioners, notably through here 6-week online training on the basics of traditional food preparation, “Fresh, Fun and Flavorful in The Funky Kitchen.” She is also a coach for Metabolic Balance of Germany and is a chapter leader for the Weston A. Price Foundation. She resides in Flagstaff with her husband and two children. You can learn more about her at her website, naturallylivingtoday.com.
How to Make Water Kefir
How to Make Kombucha
How to Make Sauerkraut
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