Introduction

Appears in

Published 2019

About

As a child, I remember liking sauerkraut straight away, and we always had jars of it at home where it was a regular feature of our diet. Since then, fermented foods have been an important part of my life, both personally and professionally, and in this book, I hope to share with you some of the incredible health benefits that making and eating fermented foods can bring.

I was first introduced to fermentation and culturing as a young child by my Aunt Birgitta. A tumour on her hand disappeared after she started to eat lacto-fermented sauerkraut, and this miraculous-seeming experience started my aunt on her journey to becoming an organic farmer and one of the first commercial producers of lacto-fermented vegetables in Sweden.