Cultured Food for Life

“Cultured Food for Life is just what the doctor should be ordering! This book is loaded with health wisdom that can change your life!”— Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause“Donna Schwenk has taken lacto-fermentation to a whole new level with this attractive and creative book. She provides plenty of new ideas and some old favorites for the alchemy of fermented foods. Cultured Food for Life is a great contribution to the growing movement in natural pickling and healthy, digestible grains.”— Sally Fallon Morell, author of Nourishing Traditions and president of The Weston A. Price Foundation“More and more, the research is clear that the true secret to health, vitality, and weight loss lies in the quality of our intestinal flora. Cultured Food for Life is an invaluable resource for creating that healthy flora in a simple, fun, sustainable, and delicious way. Read the book, follow the suggestions, enjoy the recipes, and watch how you and your family experience energy and a vibrancy you’ve never thought possible.”— Jon Gabriel, international best-selling author and creator of The Gabriel Method“Donna’s passion and experience, along with her easy-to-follow recipes, make this book a must-have for anyone interested in fermented foods.”— Stepfanie Romine, co-author of The SparkPeople Cookbook and The Spark Solution

Donna Schwenk is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient dense food to the human diet through education, research, and activism. She teaches classes in the Kansas City area to open people’s eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she began making and eating them in 2002. She is the founder of