The Benefits Of Food Fermentation

Food fermentation is a way to keep bacteria, fungi (like yeasts), and other tiny organisms from ruining our food. Enzymes, the main culprits behind food going bad, work to absorb nutrients and break down components, causing the food to naturally decompose. When we add vinegar, it changes the pH levels, stopping enzymes from consuming these nutrients. This not only helps prevent the food from spoiling but also stops the fats from turning rancid.

Nasty bacteria love warm spots, so by getting rid of the things that help it grow, we can make sure it doesn’t survive. Storing your homemade fermented goodies in the fridge slows down any further growth because the low temperature inhibits the growth of bacteria.

What’s left after this process is only ‘good bacteria.’ These bacteria have already pre-digested the nutrients in the food, making it way easier for your body to soak up and digest these important nutrients.

Adding salt is like telling the native bacteria to take a break and creating the perfect setup for fermentation to happen. Another way people often preserve food is by heating fruits or veggies at super high temperatures to kill bacteria and then sealing them in a jar to stop anything new from growing.

Now that you have a basic understanding of what food fermentation and preservation is continue reading to learn more about the most popular fermented foods and their incredible benefits.

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Types of Fermented Foods

Explore the world of fermented and cultured foods to discover your favorites for the dinner table. Almost any natural food can be fermented, and here’s a brief overview of some popular ones:

Sauerkraut: Although a German staple, the Romans were the first to ferment cabbage. “Sour cabbage,” in translation, has a tart taste that might take some time getting used to. The nutritional perks include 16% of your daily fiber, 34% vitamin C, and 11% iron in just one cup, with a mere 30 calories.

Kombucha: This ancient drink, believed to have originated in China over 2000 years ago, comes with a stream of health benefits. Loaded with antioxidants, amino acids, and polyphenols, it’s a healthier alternative to sugary drinks, containing only about 60 calories in a 16oz bottle.

Kimchi: This spicy and sour fermented cabbage from Korea has become increasingly popular in the Western world. With only 8 calories per serving and zero fat, it’s rich in vitamins A, B, and C, with low levels of carbohydrates and sugars.

Tempeh: Originating in Indonesia, tempeh is gaining popularity in Asian-inspired restaurants. Made from fermented soybeans, it outshines tofu in nutritional value, providing 25% of your recommended daily intake of iron, nearly 20% calcium, 30% magnesium, and a whopping 60% protein in one cup.

Kefir: Originating from Eastern Europe, it is a Turkish drink. The word “kefir” means “feeling good,” and this yogurt-like drink, made from cultivating milk produce from animals like cows, sheep, or goats, has a slightly sour taste. Don’t be put off; it packs three times more probiotics than yogurt, 20% of your calcium intake, and 11 grams of protein per serving. I personally enjoy drinking kefir, and I usually drink two bottles a week.

The Health Benefits of Fermentation

The United States has been slow to catch on to the incredible advantages of including fermented foods in our diet, unlike Korea and Japan, which have embraced the health benefits of bacteria-rich food for centuries.

Despite the many achievements of the human race, our diet’s nutritional value has been on a downward spiral. In the past, our food was packed with enzymes and probiotics, both crucial for overall well-being. However, today, we’ve seen the shift from raw milk to pasteurized milk, traditionally fermented pickles and sauerkraut to vinegar-based versions, and homemade yogurt to pasteurized yogurt, among other changes.

The health perks of adding even a small amount of fermented foods to your daily diet are extensive. It plays a vital role in maintaining healthy digestive function, aiding in weight loss, boosting the immune system, addressing skin issues, and enhancing resistance to colds, flu, and infections.

Incorporating fermented foods introduces beneficial bacteria, or probiotics, into your system. These “good bacteria” are crucial for a well-functioning digestive system. Consuming an adequate amount of probiotics has been proven to improve bowel health, strengthen immunity, facilitate digestion, and even slow or halt the symptoms of certain diseases.

Enhanced Nutrient Absorption

Throughout the fermentation process, not only does food become more nutritious, but it also enhances your body’s ability to efficiently absorb vitamins and nutrients from other foods.

Achieving the right balance of gut bacteria and digestive enzymes is key to optimizing nutrient absorption from the foods you consume. Incorporating fermented foods into a balanced diet can significantly boost the amount of nutrients your body can take in.

Whether you’re regularly enjoying superfoods like almonds, salmon, or kale, introducing even a small serving of fermented foods into your diet allows your body to absorb and utilize the nutrients from other foods more effectively. This, in turn, contributes to overall well-being and a stronger immune system.

The beauty of this is that you can cut down on spending money on supplements and vitamins when your body is absorbing the right amount of nutrients from the foods you prepare at home.

Weight Loss and Management

In recent years, the surge in obesity has been attributed to an imbalance of ‘bad bacteria,’ leading to gut inflammation and subsequent weight gain. Fermented foods play a crucial role in addressing this issue.

Even a small daily serving of fermented foods can revolutionize how our bodies absorb and process nutrients, effectively eliminating harmful bacteria in the gut and intestines. This, in turn, enhances insulin resistance and reduces blood pressure.

Studies indicate that incorporating fermented or cultured foods into your diet for 12 weeks can have remarkable effects on metabolism, as well as positively impacting hair and skin health. Some research even suggests a 5% reduction in body fat without any other dietary changes simply by adding a small amount of fermented foods.

As a natural balance is restored, the body sheds unnecessary fat, which initially serves to protect organs from the acidity produced when consuming unhealthy foods. Additionally, fermented foods boast minimal calorie content, with a cup of sauerkraut or kimchi totaling around 30 calories, allowing you to savor these guilt-free additions to your diet.

Fermented Foods Are Considered Antidepressants and Mood Enhancers

In recent years, significant strides in scientific research have been made regarding the consumption of beneficial bacteria and its potential mood-altering benefits on the brain. A crucial player in influencing mood is neurochemicals, which shape brain activity and regulate emotions.

Surprisingly, neurochemicals are produced in the gastrointestinal tract, explaining why the consumption of foods rich in good bacteria can profoundly impact daily mood. The probiotics found in fermented and preserved foods have demonstrated mood-altering properties, with their influence extending to the reduction of stress hormones.

Numerous studies have linked regular consumption of these foods to a notable decrease in depression and anxiety levels.

How fermented foods can change your mood:

Gastrointestinal Connection: Neurochemicals produced in the gastrointestinal tract include serotonin, dopamine, and gamma-aminobutyric acid (GABA), all of which play pivotal roles in mood regulation.

Probiotics and Stress Hormones: The mood-altering probiotics found in fermented foods have been associated with lower levels of stress hormones such as cortisol. This connection emphasizes the potential of these foods in mitigating stress-related mood disorders.

Frequency Matters: Consistent and frequent consumption of fermented and preserved foods appears to be a key factor in experiencing mood-enhancing benefits. Incorporating fermented foods into your daily diet may contribute to a more positive overall mental state.

Holistic Approach to Mental Well-being: Beyond their potential antidepressant effects, these foods offer a holistic approach to mental well-being by influencing not only mood but also stress levels and anxiety. Incorporating a variety of fermented foods may be a promising strategy for maintaining mental health.

As research in this area continues, the potential of fermented foods as natural mood enhancers and stress relievers is gaining recognition, providing an intriguing avenue for further exploration in the field of mental health.

Fermented Foods Help Detoxifying the Body

Enter the realm of all-natural detoxification, where chelators, minuscule molecules abundant in fermented foods, take center stage.

Chelators are exceptional in their ability to bind tightly to metal ions. When incorporated into your diet, foods rich in these chelators serve as powerful agents in detoxifying your body. They work by drawing out a diverse range of heavy metals and toxins, offering a natural and effective means of cleansing.

How fermented foods can cleanse your body:

Chelation Mechanism: Chelators operate by forming stable complexes with metal ions, facilitating their removal from the body through various excretory pathways.

Detoxification Benefits: The consumption of fermented foods provides support to your liver in its detoxification efforts. By aiding in the removal of harmful substances, these foods contribute to overall liver health.

Digestive Harmony: Beyond detoxification, the inclusion of superfoods with chelators enhances your body’s digestive processes. Improved digestion ensures that nutrients are absorbed more efficiently, promoting overall well-being.

Natural and Holistic Approach: Choosing fermented foods as a source of chelators offers a natural and holistic approach to detoxification. Unlike some conventional detox methods, this approach aligns with the body’s natural processes, emphasizing balance and sustainability.

Embrace the detoxifying potential of fermented foods, allowing them to assist your body in effectively ridding itself of heavy metals and toxins. The incorporation of these superfoods not only supports your liver but also plays a vital role in optimizing your body’s digestive functions and nutrient absorption.

Other Benefits Of Food Fermentation

Embark on a journey of culinary empowerment with homemade fermented foods, where the benefits extend beyond the health reasons described above. Discover the numerous reasons to incorporate these creations into your daily life.

All Natural Ingredients: Take charge of what goes into your food by preserving it yourself. Growing and fermenting your own vegetables and fruits ensures that you steer clear of unnecessary and potentially harmful chemicals often found in commercially produced foods. When you preserve your own food, rest assured that there are no GMOs, pesticides, or added chemicals hiding in your culinary creations.

Budget-Friendly Brilliance: Craft your own fermented foods at home using budget-friendly ingredients, saving money while enjoying nutritional benefits. By avoiding unnecessary supplements and health fads, you not only cut down on costs but also enhance your overall well-being. Transform surplus fruits and vegetables into fermented superfoods, contributing to both your health and your wallet.

Resourceful Ingredients: Utilize opportunities such as surplus fruits and vegetables at school fairs or discounted items at your local supermarket, transforming them into fermented superfoods in your own kitchen. This not only reduces costs but also aligns with sustainable and eco-friendly practices.

Long-Term Savings: The longevity of fermented foods significantly impacts your budget. Once prepared, these foods can last for months in your fridge, reducing your reliance on store-bought staples. Replace items like ketchup, salsa, or sour cream with your homemade fermented versions, ensuring a constant supply of household essentials without compromising your budget.

Year-Round Seasonal Delights: Preserve the flavors of each season by fermenting your own foods. Enjoying seasonal produce throughout the year not only provides variety to your palate but also can be a cost-effective way to indulge in your favorite fruits and vegetables. Purchasing these items during their respective seasons often comes with reduced costs, letting you relish summer fruit preserves even during the festive Christmas season.

Increase the Shelf Life of Foods: The fermentation process not only enhances the nutrient content of foods but also extends their shelf life. While store-bought salsa lasts only a few days in the refrigerator, homemade fermented salsa can last for months. This longevity applies to various garden foods, offering a practical solution to reduce weekly shopping trips.

Support Your Local Community: Embrace the opportunity to support local farmers by using their produce for fermentation. Purchasing local produce fosters community spirit and helps smaller businesses compete with large-scale supermarkets. Moreover, it encourages better farming practices, contributing to the overall well-being of your community.

Overall Self-Reliance: Preserving your own foods not only aligns with healthier, budget-friendly practices but also fosters a sense of self-reliance. Knowing that the food you preserve is not only delicious but also nutritious adds an extra layer of satisfaction to your culinary endeavors.

Incorporating Fermented Foods into Your Daily Routine

Making fermented foods a part of your daily routine doesn’t have to be a daunting task. Explore the innovative and contemporary recipes in this book for inspiration on crafting your own superfoods at home.

Consider introducing a modest serving of fermented foods into your daily diet. If you’re new to this, start with beginner-friendly portions like ½ cup of kefir, ½ cup of kombucha, or ½ cup of sauerkraut/kimchi each day.

After two weeks, feel free to gradually increase these quantities based on your taste preferences. With this approach, integrating the benefits of fermented foods becomes a manageable and enjoyable part of your everyday meals.


The benefits of food fermentation are manifold, extending beyond the culinary realm to impact our health, budget, and overall well-being. From enhancing nutrient absorption and supporting mental health to offering a pocket-friendly approach and utilizing all-natural ingredients, fermented foods emerge as versatile and powerful contributors to a balanced lifestyle.

The act of preserving and fermenting our own foods not only allows us to take control of what goes into our meals but also promotes a sense of self-reliance and sustainability. As we savor the delicious results of our efforts, the extended shelf life and seasonal delights of fermented foods underscore their practicality and eco-friendly appeal.

Embracing this age-old culinary practice is not just a gustatory adventure but a holistic journey toward healthier living, both for ourselves and the communities we support.

Written by

Bob Rodgers is an experienced prepper and he strives to teach people about emergency preparedness. He quit the corporate world and the rat race 6 years ago and now he dedicates all his time and effort to provide a self-sufficient life for his family. He loves the great outdoors and never misses a chance to go camping. For more preparedness related articles, you can visit him at Prepper’s Will

Latest comment
  • One more benefit to homemade sauerkraut is that it contains probiotics that will enter the blood stream, beginning in the mouth and will cross the blood brain barrier that will go directly to the brain to help eliminate the elements and hindrances causing miscommunication in the brain that causes foggy brain, loss of memory, dementia, Parkinson’s, has helped people with fibromyalgia, and possibly other diseases. I can testify that eating homemade sauerkraut several times a month has made a HUGE difference in memory loss, foggy brain, and the clear beginnings of dementia (runs in the family). It has given me a wonderful new beginning to think clearly, to problem solve and finding solutions because of the ability to think clearly and to look down the path of choices and see the end result, then I can choose to get the result I want, ignoring an immediate convenience, etc. I’m told several other of the fermented foods will perform the same wonderful benefits, but I have not tried them so can not speak personally about whether they would work for me or not. I’m told kefir and homemade yogurt will do the same thing, and very possibly some of the other options Mr. Rogers mentions. Sure appreciate the benefit I’ve gotten from the sauerkraut and no drug cartel or dope dealer (MD) is going to convince me it doesn’t work, and if they tell me it is all in the head, I would agree. I don’t need their dope when this will work, a healthy natural food.
    The recipe I use for making sauerkraut is to get a medium to large sized head of cabbage at the store, core it, cut the head in half, chop it up into kraut sized eating pieces, and use 1 TBSP of white sea salt per 1/2 head of cabbage, then using gloved (exam gloves) hands, massage/bruise the cabbage until it is reduced to about 1/2 the volume and there is a good portion of liquid in the bottom of the bowl. I use wide mouthed quart jars to put the kraut in, (Adam’s Peanut butter quart jars work great and the pint sized Adam’s peanut butter jars fit perfectly inside the top of the quart jar) and a smaller jar that will fit into the top of the larger jar is also required, fitting as closely as possible, fill the smaller jar with water and put a lid on it, then fill the larger jar with kraut, pressing it down as firmly as possible until the jar is ⅔ to ¾ full. A little of the liquid in the bowl can also be added if there isn’t enough liquid in the kraut already put in the larger jar. Then insert the smaller water filled jar in the top of the larger jar and press it down to hold the kraut below the liquid. I put the quart jars in a bowl to catch any overflow from the jar as it ferments (keeps any mess contained), then cover the stacked jars and bowl with a clean dish towel and set it aside to ferment for a couple of weeks. The warmer the temps (70 – 75°F) will cause quicker fermentation, cooler temps will take longer, but it will ferment. A daily check can be made on the kraut as desired, tasting the kraut to determine how much fermentation you personally enjoy. For me it is about 1½ to 2 weeks. When the desired amount of fermentation has been achieved, remove the smaller jar from the kraut jar, clean it off to use again, gently wipe the quart jar clean (if there’s been overflow), put a lid on it and put it in the fridge. Fermenting will continue, but at a much slower pace, and as desired kraut can be removed from the jar, rinsed to get as much salt as possible from it, and then eaten raw, cooked in whatever desired fashion and eaten. I was shocked at how easy it is to make kraut and how much better it tastes than the canned kraut from the store. By the way, canned kraut kills the probiotics. For people living in small spaces making it by the quart is much more advantageous than what our grandparents and great grandparents did by making 10 to 20 gallon crocks full of kraut for the winter. Often I’ll make three quarts at a time, and when the kraut has reached the fermentation level I enjoy, I’ll fill up two of the kraut jars to the top with kraut and put them in the fridge for later use and use the rest that is in the third jar immediately. One other tip I’ve learned, if there is liquid left in the bowl after all the cabbage has been bruised and put into the jars, the extra liquid not being needed, rather than tossing it, I’ll save it in a small jar and if more liquid is needed during the fermentation time (often required at about the 1 week mark), I’ll use that liquid to refill the quart jars so the liquid level remains above the kraut. Some people don’t much care for the foam that forms and remove it as it forms and rises when first made and in fermentation. Nothing wrong with that. Only if it gets in my way do I remove it, and it hasn’t ever caused me any problems. If a piece of cabbage or mold appears, it can be removed and discarded, but it doesn’t mean the jar of kraut is ruined. As always, if a jar of kraut were to taste bad, use your best judgment and toss it. I’ve never had a jar of kraut go bad, so have not experienced that. Since a recipe for kraut wasn’t provided, here’s one possibility for making kraut by the quart.