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Fermented Foods in Health & Disease Prevention

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Fermented Foods in Health & Disease Prevention

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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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Instant Pot Vegan Chicken Noodle Soup
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I may have the egg ick lol. So I’m officially in m I may have the egg ick lol. So I’m officially in my overnight oats era. Get this ridiculously easy recipe for my strawberry milk kefir overnight oats on my blog! As always my recipes are totally free, and you can find them all on https://cultured.guru
I give my water kefir grains some honey or molasse I give my water kefir grains some honey or molasses, a teeny bit of salt, and let them sit around in primary ferment for an extra long time! Why? Because the microbes that build the grains like it. So the grains get big and strong. This is a little tidbit from what I teach in the water kefir lesson in our Fermented Drinks Semester online course! (Surprise treat for anyone who reads this caption: use code SPRING for 40% off our online courses) I also share my water kefir recipes FOR FREE just ✨GOOGLE✨ “cultured guru water kefir” and you’ll see my full recipe with the perfect sugar ratios for growing, feeding and maintain water kefir grains. #waterkefir #fermentation
Sourdough + cottage cheese banana bread 🍌 It’s go Sourdough + cottage cheese banana bread 🍌 It’s got 11 grams of protein per slice and can be baked immediately or fermented overnight for better digestibility. 🤗 Get the recipe on my blog! Link is in my bio! #bananabread
Gosh I hope I pronounced Giardiniera correctly. 🤗 Gosh I hope I pronounced Giardiniera correctly. 🤗 This jar I made was in my fridge for over six months, and it was time to do something with it. When I don’t know what to do with a ferment, pasta salad is usually the answer! Get the recipe from the link in my bio! #pasta #salad
Healthy poop potion? I really do think my gut is Healthy poop potion? I really do think my gut is loving this sauerkraut because of the celeriac (celery root), and I don’t have a science based reason for why. I saw this celery root in the store and had a gut feeling that I should make sauerkraut with it, and that’s how we got here. I guess my microbiome knew what it wanted! Type “root vegetable sauerkraut -ai” into google and you’ll see my recipe! It’s also on my website homepage, also linked in my bio, and if you’re seeing this on Facebook, link is in the comments. Enjoy! #sauerkraut
A lot of people think vinegar kills all microbes b A lot of people think vinegar kills all microbes because shelf stable pickles do not contain microbes. But with shelf stable pickles, it’s the pasteurization/sterilization via hot water bath or pressure canning that makes shelf stable pickles free of microbes. Hot hot hot acid in a pressurized environment does kill, well…most microbes. Think about “refrigerator pickle” recipes, though. They need to be stored in the refrigerator because vinegar alone doesn’t stop fermentation. Fridge pickles are made without pasteurization/sterilization (canning) so they will wild ferment without refrigeration, and not necessarily in a good way because there’s not enough salt.  All vinegar is made via fermentation too, and vinegar fermentation involves acetic acid bacteria, but also a ton of LAB, mainly Lactobacillus, Pediococcus, and Leuconostoc (the same genera you’d find in fermented veg.)  I linked a reference paper in my fermented mushroom recipe blog, so you all can read about the LAB involved in vinegar fermentation. Try 🍄‍🟫googlin’🍄‍🟫“fermented mushrooms” and you’ll see my recipe, it’s the first result (usually) 🤗 #mushrooms #fermentation
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