The Pickling Phenomenon

The Pickling Phenomenon

The Pickling Phenomenon

How fermented foods became a wellness industry worth millions

These days you’re not serious about your health unless you’ve got a bowl of fermenting goodness in your fridge. Whether it’s kimchi, sauerkraut, yoghurt or pickles, fermented foods contain probiotics, which are live bacteria that support digestion and contribute to a healthy gut.

Wellness experts are currently enthralled by how these probiotic powerhouses boost the good bacteria in your digestive tract, help with a multitude of health issues, including IBS, aid in weight loss, better skin and boost immunity. A recent study by psychologists at the College of William & Mary shows that eating foods such as kimchi could even decrease levels of social anxiety.

Drew Ramsey, author of The Happiness Diet says that “the gut is the largest part of our immune system, so it matters what you put in it. Sugar and refined carbohydrates cause damage, while fermented foods heal.”

It sounds like it’s time for all of us to understand fermentation in order to positively influence our body and mind. Turns out it’s not all int he mind, it’s in the gut, too.

In a Pickle

Everything you need to DIY ferment at home

The Book

Fermented: A Beginner’s Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More by Charlotte Pike

The Course

Newton & Pott host very special weekend or evening classes covering four preserving techniques, from jam and chutney to pickling and fermentation.

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