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Fermented

Fermented

A Four Season Approach to Paleo Probiotic Foods

Foreword by: Diane Sanfilippo / Photographs by: Bill Staley
We live in a world where the very basic requirements of our existence are moving further and further away from tradition. Our current food system is sick and getting sicker, as is the population. It's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. It's time to re-educate ourselves about what "real food" actually means and what it can do to help preserve our long-term health. It's time to put our well-being back at the top of our list of priorities. It's time to put the brakes on out-of-control food madness and get back to basics.

Fermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating—fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting, new flavors into your weekly menus.
  • Learn the basic techniques of fermentation and become comfortable with how to ferment anything.
  • Start exploring the foods that are in season where you live, and put your newly learned fermentation skills into practice.
  • Expand your fermentation wings and go beyond the produce aisle to try your hand at fermented meat, beverages, dairy, coconut products, condiments, dressings, cocktails, and mocktails.
  • Incorporate healthy probiotic foods into your ancestral diet to maximize the nutrition of those foods you already love to eat.


Your health is your most important asset. Eating well is something you can do every single day to protect yourself and your most important commodity. Adding fermented foods to your daily diet is an essential piece of the clean-eating puzzle, and you can do it easily in any kitchen with nearly any food.

Grab a jar and get fermented!
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  • Victory Belt Publishing | 
  • 256 pages | 
  • ISBN 9781936608249 | 
  • August 2013
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