Joanne Fermented Foods

I first became interested in fermented foods when my own digestion was having issues. I had heard about the health benefits of fermented foods and eating less meat. I began eating sauerkraut, pickles, yogurt, miso, kifer, rejuvelac. I began fermenting quinoa. They all helped. I also made exercise and dietary fiber a priority everyday. But I still felt that most products on the market didn’t have the best taste. I wanted to change that. I decided to craft small jars of healthful fermented foods that taste really good. Sour foods are not always easy to eat, even though they are healthy. I wanted to make a condiment that people would welcome. Ideally, it’s an after dinner treat, in the Italian digestive tradition.