Fermented Foods: Simple, Powerful, and Part of My Story
Hey, I remember when I was growing up, we always ate fermented foods. I’m honestly not sure anyone back then really knew why—lol—but maybe that’s why we stayed so healthy. We ate real food that nourished and healed our bodies.
Fast forward to today, and everyone’s talking about the health benefits of fermented foods.
Turns out, my Nana’s kitchen wisdom had it right all along.
Why They Matter
Fermented foods are full of probiotics and enzymes that support our gut health. And when our gut is happy, so is the rest of our body—better digestion, stronger immunity, balanced hormones, and even more steady energy.
What Larry and I Do
Although Larry and I eat mostly carnivore these days, I still make room for a couple of fermented foods. The truth is, some options out there (like kombucha or certain kimchis) sneak in a lot of sugar. That’s why I keep it super simple: kraut and fermented onions.
We eat 2–4 tablespoons with each meal, and let me tell you, not only are they delicious, they make a huge difference in how we feel.
The kraut is crunchy and tangy, and the onions? Honestly, they’re amazing.
Easy to make—and you can usually find both at most grocery stores if you don’t want to DIY.
How to Use Fermented Onions
This is where it gets fun! You don’t need to eat them plain (unless you want to).
Here are some of my favorite ways:
- A couple of tablespoons on top of a burger (so good with beef or turkey burgers!)
- Tossed into a salad for a tangy crunch
- Added as a side to steak, chicken, or fish—this is usually how Larry and I enjoy them
- Mixed into a wrap or taco for extra flavor
- A spoonful on top of roasted veggies
Larry and I usually stick with 2–4 tablespoons per meal. It’s the perfect little boost for our gut.
Fermented vs. Pickled: What’s the Difference?
This is a question I get a lot. Aren’t they the same thing? Nope!
- Fermented foods are made by letting natural bacteria break down the sugars and starches. This process creates probiotics—the live, good-for-your-gut organisms.
- Pickled foods are made by soaking in vinegar. They may taste tangy, but they don’t go through that live bacterial fermentation, so you miss out on the probiotics.
Both can be tasty, but if you’re eating for gut health, you’ll want fermented—not just pickled.
Want More?
I’ve put together a free PDF with this recipe and direct links to the jars, weights, and items I use when I make fermented onions at home.
And if you’d love more weekly inspiration—recipes, health tips, encouragement, and all the things that help us live well without overcomplicating it—make sure you’re on my email list.
