How to include fermented foods into your diet everyday

One of the most common questions I get asked at my fermentation workshops is, ‘so how do YOU eat it?’
The short answer is – with everything! Yes, I usually eat something fermented at every meal. So let me break down my daily eats with you:

Breakfast

My breakfast is simple: a couple of eggs in some shape or form with a dollop of kimchi or sauerkraut. I also splash a generous amount of good quality olive oil and mineral-rich salt on top. So that’s my protein, fat, fiber, mineral and probiotic bases covered.

It doesn’t sound like much, but it’s a good amount of protein, fat and easily digested carbs that provide me with enough energy to get me through to the late arvo. Also as I’ve consumed more fermented foods over the years, I’ve noticed I don’t need to eat as much to feel satisfied. My guess is that it’s optimising my gut for extracting every ounce of energy from my food.

On the weekends I might treat myself by adding a nice slice of sourdough toast, goats cheese and avocado to the mix.
And of course a long black on the side is essential 🙂
Did you know that coffee beans undergo a fermentation process too?

Lunch

Most days I skip lunch but I realise that doesn’t help you lunch munchers much! So when I do have lunch I’ll slip a forkful of sauerkraut or kimchi into a wrap, salad bowl or have it as a side to some leftover roast veg.

Dinner

I call sauerkraut ‘salad in a jar’, and that’s exactly how I treat it. You may be sensing a bit of a theme here – add it to your plate as a tasty, tangy side or condiment!
Oh, and one of my all time favourite meals is tacos, so of course I’ll be sliding a bit of kimchi in there 🙂

As you can see I’m a three times a day guy with my sauerkraut/kimchi. At a forkful serving you are not going to overdo it and you’re offering your body handy digestive enzymes to help break down the rest of the food, along with antioxidants, vitamins, amino acids and the list goes on!