I was delighted to be asked to contribute to the #OctoberUnprocessed movement!
Read my guest post here.
This idea was started by Andrew Wilder of Eating Rules as a way to help people understand how much of our food is processed. It includes a challenge to go an entire month without eating processed foods. (Since “processed” can interpreted differently by different people, Eating Rules offers some helpful guidelines.
An excerpt from the article:
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients. Instead, it enriches food, using age-old techniques, and nothing more than salt and a little help from our (trillions of) microbial friends.
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
