Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch

<iframe allowfullscreen="" frameborder="0" height="248" src="//www.youtube.com/embed/LkXT-XgyzkI" width="440"></iframe><br /><br /><br /><b>By Dr. Mercola</b><br /><br /><span style="font-size: large;">'Ninety percent of the genetic material in your body is not yours but belongs to the bacteria that outnumber your cells 10 to 1.  These bacteria have enormous influence on your digestion, detoxification and immune system.</span><br /><br /><span style="font-size: large;"> </span><span style="font-size: large;"> Sandor Katz is a self-described “fermentation revivalist,” and has published two books on this topic, along with a third on the underground food movement. He’s a native of New York and a graduate of Brown University. Sandor currently lives in Tennessee, where he pursues his interest by presenting workshops around the world on fermentation.' </span><br /><br /><br /><span style="font-size: large;">Read <a href="http://articles.mercola.com/sites/articles/archive/2013/12/29/sandor-katz-on-fermented-foods.aspx">more... </a></span>

Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch

By Dr. Mercola 'Ninety percent of the genetic material in your body is not yours but belongs to the bacteria that outnumber your cells...

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