Fermented foods have been all the rage for several years now! From homemade kefir and sourdough bread to kombucha and sauerkraut, they're all sold as if they were a longevity elixir. But are they really tastier and healthier? In this new episode, we'll delve into the intricacies of fermentation: how to make starters as healthy and safe as possible, why homemade kombucha often outperforms store-bought, which kefir has more probiotics—commercially produced or homemade—and whether sourdough bread is the better choice. Enjoy!

Timestamps:
00:00 start
01:11 benefits of kefir
02:58 which kefir and cottage cheese is better: commercial or homemade
05:15 bread sourdough
08:10 kombucha
10:24 is homemade kombucha better than store-bought
12:14 leaf fermentation
14:05 sauerkraut
15:39 benefits of kimchi
16:13 vitamins in sauerkraut
17:18 sourdough soup recipe
18:41 conclusions

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