1. It Makes Food More Nutritious

Fermenting grains reduces the phytic acid, making nutrients more bio-available. Microbial cultures create B vitamins (not B12) including folic acid, riboflavin, niacin, thiamin, and biotin.

2. Fermentation Preserves Food

Nomadic herding peoples learned to culture milk in order to extend its shelf life. Captain James Cook, an eighteenth-century English explorer, conquered scurvy by giving his crew large quantities of sauerkraut.

3. Supports the Immune System

A balanced and healthy gut is extremely important for the immune system. Check out The Body Ecology Diet for more information on rebuilding your immunity with probiotic nutrition.

4. Preserves Traditions and Cultural Heritage

Fermented food has a rich history of bringing health and wellness to those that practice this lost art. For more information Wild Fermentation by Sandor Ellix Katz and Nourishing Traditions by Sally Fallon and Mary Enig are great resources.

5. It Tastes Good

Daikon kimichi, jalapeno sauerkraut, kefir cheese, sour pickles, and ginger kombucha. Is your mouth watering yet? Mine is.

Sources:
The Body Ecology Diet by Donna Gates
Wild Fermentation by Sandor Ellix Katz
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