Luke and I have been dabbling with preserved foods for some years now. Our baby of course being Barbell Biltong. But we also love our probiotics (what we’ve nicknamed rotten cupboard food), we ferment Sauerkraut, kefir yogurt and brew a pretty dope kombucha. These food have become popular in recent years as their benefits have become more widely understood. For centuries our ancestors had been using these fermenting methods to preserve foods out of necessity, our modern life is also so artificially removed and sterilized from bacteria. Probiotic foods can restore your gut's good bacteria, which has a wealth of benefits.
Here’s further reading if you’re interested: The Definitive Guide to Fermented Foods by Mark Sisson
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