My Journey to Fermented Foods
A story about rediscovering the power of real food, family health, and the transformative magic of fermentation—one bubbling jar at a time.
The Beginning
I was raised eating well—fresh vegetables from our garden, homemade meals, and a deep appreciation for good food. But somewhere along the way as an adult, that all changed. Fast food, processed meals, and convenience became the norm. I ate like crap most of my adult life, prioritizing speed over nourishment.
Then came the wake-up call. Watching my dad battle and ultimately lose his fight with cancer was devastating. In those painful moments, I made a promise to myself: I would learn about my food. I would understand what I was putting into my body and why it mattered.
A Promise Made
Family First
A Family Awakening
Around the same time, my wife had a major health scare with her thyroid. After extensive testing and consultations, we discovered something remarkable: a diet focused on fermented foods.
We dove deep into this world together. We committed to eating as much of our food in organic, fermented form as possible. The results were nothing short of miraculous—my wife's thyroid issues began to resolve. It was working.
This wasn't just about fixing a health problem. It was about discovering a way of eating that nourished us from the inside out, creating vibrant health that we could feel in our bones.
One Ferment at a Time
My personal journey through the world of fermentation, discovering the joy of creating living foods.
Kombucha Awakening
I started with kombucha in a desperate attempt to quit energy drinks—which I still haven't fully kicked, if I'm being honest. But that first batch bubbling away on my counter? It was magic. The tangy, effervescent drink became my gateway to this whole world.
Water Kefir Discovery
From kombucha, I naturally progressed to water kefir soda. The crystals, the fermentation process, the endless flavor possibilities—it was addictive in the best way. My fridge started filling with glass jars of gently bubbling elixirs.
Pickles & Sauerkraut
Then came the vegetables. I started fermenting pickles and sauerkraut, learning the art of lacto-fermentation. The crunch, the tang, the probiotic power—it was like giving my gut a superpower. My kitchen became a laboratory of living foods.
Bread & Dairy
My wife took up sourdough bread baking, filling our home with the most incredible aromas. I dove into yogurt and milk kefir, mastering the delicate balance of cultures and temperatures. Our meals became celebrations of fermented abundance.
The Family Gift
My wife and I have two incredible kids, with a third little one on the way. The energy and vitality that fermented foods bring me? It's life-changing. I have the regularity and stamina to really be present with my family—to chase after toddlers, build forts, and create memories.
This isn't just about health for me anymore. It's about showing up fully for the people I love most. Every jar I open, every batch I brew, is a step toward being the father, husband, and person I want to be.