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.
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
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.
Freebies from Wardee
Links & Info From The Show
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