If there’s one thing you need to learn to do – for the good of your guts (and broader health) – it’s to ferment.
Fermenting is a big focus in my second book, I Quit Sugar For Life (which you can preorder now), and I feature a bunch of cultured recipes – including a beetroot relish which is great on hamburgers(!) and fermented cucumbers. Which are pickles. But better.
Here’s a bit of a blurb on why fermenting your veggies is so good for you. Also:
- Here’s a recipe for making your own sauerkraut
- Here’s one for gingerade soda
If you’re already a fan of fermenting, you may have heard of Sandor Katz, the US-based fermentation guru. The I Quit Sugar team and I are bubbling with excitement to be going to one of Sandor’s fermenting classes in a few weeks. And it gets better for you, my dear readers: Milkwood Permaculture, who are hosting the event are giving away four tickets – for yourself and three mates – to attend Sandor’s evening workshop in Sydney, Brisbane or Melbourne. Details below!