發酵食物養生法

I picked this up after my doctor suggested adding more fermented foods to my diet, and the chapter on kefir alone was worth it. The recipes are simple enough that I actually made three of them in the first week.

I've dealt with bloating for years and the kombucha and cultured veg sections finally gave me something I could actually stick with. Three weeks in, my stomach feels calmer and I have more energy in the afternoons. The troubleshooting pages for when a batch goes wrong saved me twice already.

The kefir chapter alone was worth it — I've been making the milk kefir recipe for three weeks and my afternoon energy crashes are basically gone. Schwenk explains the fermentation timing in a way that finally made sense to me.