If journeying through tye Make Your Own Cookbook is not enough, I am going to simultaneously pursue food fermentation. I have been researching the benefits of fermented food. Apparently, it is more important for gut health than I realized. All the hype about pre- and probiotics was a little confusing but I added them to my diet without really understanding. I am now doing that research but not with pills but with food processing, natural food processing. One more reason i was rarely sick growing up. My great-grandmother and grand-aunts canned or fermented everything in their gardens and they hsd large gardens. I have found a book that is not only recipes but instruction and explanations on how and why things are done for healthy, safe fermentation.

I begun a little of this when we were eating raw vegan.During that time the first thing I made was vegan yogurt. I used probiotic tablets to create it. The second was kombucha. I have successfully brewed my own kombucha for several years now. My granddaughter’s love for kimchi, my success with kombucha and Food Network chefs led me to try fermenting for myself.

This is the book I will be using.

The journey will soon begin. I think kimchi will be first on the list.