Fermented Foods to Support Your MicrobiomeLike this list

14 items

• Sourdough

  Recipes for Rustic Fermented Breads, Sweets, Savories, and More

  Owens, Sarah, 1978-

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  Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking. Sarah Owens demystifies keeping a sourdough culture, which is an…Read moreRead more of this annotation

• The Sourdough Whisperer

  the Secrets to No-fail Baking With Epic Results

  Boddy, Elaine,

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  In the sourdough world, where recipes and methods can get really complicated really fast, Elaine Boddy keeps it simple. This all-in-one handbook shares her best tips, tricks and troubleshooting tools for show stopping sourdough success. With…Read moreRead more of this annotation

• New World Sourdough

  Artisan Techniques for Creative Homemade Fermented Breads : With Recipes for Birote, Bagels, Pan De Coco, Beignets, and More

  Ford, Bryan,

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  Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and…Read moreRead more of this annotation

• Fermented

  a Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi, and More

  Pike, Charlotte

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  Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking and drinks that will…Read moreRead more of this annotation

• Fermentation

  How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More

  Simonsson, Åsa,

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  Ferments are cheap and easy-to-make, yet full of sophisticated flavors, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of…Read moreRead more of this annotation

• Homemade Yogurt & Kefir

  71 Recipes for Making & Using Probiotic-rich Ferments

  Caldwell, Gianaclis, 1961-

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  With probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis…Read moreRead more of this annotation

• The Kefir Cookbook

  An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World

  Smolyansky, Julie

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  Derived from the Turkish word “keif” meaning “feeling good,” kefir is a tart, tangy cultured milk, low in sugar and lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back two thousand…Read moreRead more of this annotation

• Yogurt Culture

  a Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

  Rule, Cheryl Sternman

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  Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped…Read moreRead more of this annotation

• Miso, Tempeh, Natto & Other Tasty Ferments

  A Step-by-Step Guide to Fermenting Grains and Beans

  Shockey, Kirsten K. • Shockey, Christopher

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  This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and…Read moreRead more of this annotation

• Ferment

  a Guide to the Ancient Art of Culturing Foods, From Kombucha to Sourdough

  Davis, Holly (Chef),

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  Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than…Read moreRead more of this annotation

• Ferment Your Vegetables

  A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

  Feifer, Amanda

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  Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being.

• The Farmhouse Culture Guide to Fermenting

  Crafting Live-cultured Foods and Drinks With 100 Recipes From Kimchi to Kombucha

  Lukas, Kathryn, 1963-

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  The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams,…Read moreRead more of this annotation

• Impact of fermented foods on microbiome| Stanford Medicine

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  Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses.

• Fermented Foods, Health, and the Gut Microbiome | National Library of Medicine

  View on nih.gov

  This literature review by Teagueasc (Ireland's Agriculture and food development authority) offers a brief introduction to fermented foods and their potential health benefits, followed by a discussion of the ability of fermented foods to impact the…Read moreRead more of this annotation