Traditional Cooking and How To Make Fermented Foods: HHF podcast (ep 07)

We are going back to a simpler time. Back before the food industry came along, our grandparents grew their own food and took time to properly prepare that food. Today, we call that traditional cooking, and that’s what we’ll be discussing today: Traditional Cooking and How To Make Fermented Foods.

Traditional Cooking and How To Make Fermented Foods?

Happy Healthy Family Podcast Episode 07

with Wardee Harmon of Traditional Cooking School

My guest is Wardee Harmon of Traditional Cooking School. Wardee’s videos taught me how to make fermented foods like kombucha, kefir, and sauerkraut. She’s here today to discuss traditional cooking methods like soaking, sprouting, and or course fermenting.

We are also going to discuss what exactly traditional cooking means, and why we should even worry about it.

Episode Outline

This episode we discuss:

Passing traditional cooking values to our kids
How Wardee went back to traditional cooking to heal her son’s eczema
Experience with the GAPS Diet
How removing traditional wheat and sugar helped heal her allergies
What is traditional cooking
A days worth of meals
Does the Instant Pot destroy nutrients
The book that taught Wardee this way of cooking
Should healthy people worry about traditional cooking
Soaking vs. sprouting
What are fermented foods
Fermenting vs. pickling
Can you buy fermented foods at the store
Why do some people react poorly to fermented foods
Should you use a starter culture when making fermented foods
Traditional Cooking school & free video series

***Correction***

On the show, I mentioned that I read somewhere that oxalates are concentrated in the skin of the almond. Unfortunately, I cannot seem to find confirmation on that, so if you have an oxalate issue, assume that almonds are high in oxalates even without the skin.