Tim Spector’s Favourite Fermented Foods for Gut Health | ZOE Podcast

Comments · 91

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  @NonnaTinaRemedies · 10 months ago

  What a fascinating conversation! Professor Spector speaks such truth—it warms my heart to see science honouring these old ways. In my kitchen in the Marche, we never called it &quot;fermenting,&quot; but simply &quot;preserving the harvest with wisdom.&quot; A jar of garlic in honey was always on our shelf, not as a trend, but as a gentle remedy for when the seasons changed. <br> <br>It’s beautiful to hear that what my nonna knew in her bones is now being proven in labs. It reminds us that true wellness is often quiet, simple, and bubbling gently in a jar on the counter. <br> <br>Thank you for sharing this timeless wisdom with the world. 🧄🍯

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• DE

  @DeborahGrantham-xh6dn · 3 months ago

  I made and drank kombucha for about a year. I couldn’t drink it quickly enough. I was a slave to my kombucha. I gave it up for that reason only.

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• ZA

  @zadanaacropolis3621 · 10 months ago

  Use the koji with rice, water and salt and ferment for 3-5 days to make shio koji. &nbsp;Then soak fresh vegetables ie cucumber, carrots etc for a few hours in the shio koji for quick fermented vegetables...make salad dressing with it, marinades for meat. &nbsp;It creates umami and turns plain food into something delicious as well as very good for the gut. &nbsp;I&apos;ve been coating hard cheeses with it and leaving them in the fridge a week to make &apos;aged&apos; cheeses. &nbsp;It&apos;s incredible!

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• JE

  @jedadruled984 · 10 months ago

  Dis is amazing

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• JO

  @jonbarlow3542 · 8 months ago

  Very informative video, thank you.

• MA

  @maggiesherburn2200 · 10 months ago

  Ive been making these for a few years, since doing Zoe I have been disappointed that Ziggy doesnt recognise it

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• WE

  @wendywilliams9893 · 10 months ago

  Great info as always Thanks

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• AD

  @adiidahl · 10 months ago

  brilliant!

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• PA

  @PanzikArtistry · 10 months ago

  Use to drink Kombucha regularly. ~Panzik Artistry

• RO

  @rolfmellberg · 10 months ago

  I make my sauerkraut with iodine-free salt but i also kickstart it with &quot;active culture&quot;. Mixing 100 g water with 100 g swedish kind of (living) yoghurt and filter it through a coffe paper filter. That clear fluid adds lots of micro organisms and the fermentation will be kick started. Fermentatin without oxygen access.

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• BR

  @BrendaWilkins-f2p · 10 months ago

  Been making Fermented Garlic Honey ( &amp; Ginger) for 2 yrs. Working on 39 jars( some garlic honey, some added raw Ginger, few w turmeric added( more medicinal) for my use &amp; gifts. Eat it everyday!

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• HE

  @heqaib · 10 months ago

  I crush the garlic clove on a cutting board. Love the results.

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