The Magic of Fermentation – Gut Healing the Traditional Way
- Lucy Bassett
- Jun 23
- 2 min read
Last week I ran a small, hands-on fermentation workshop – and what a lovely afternoon it was! We explored the art of making kefir and sauerkraut, tasted different ferments, and talked about the many ways these living foods support our health. It was a joy to share these ancestral skills with people eager to learn and reconnect with their gut health.
For those who came, thank you for joining me! And for anyone who missed it – don’t worry, I’ll be running another workshop in the autumn 🍂 (keep an eye out for dates!).
Why Fermentation?
Fermentation is one of the most ancient methods of food preservation – but it's so much more than that. Properly prepared fermented foods are rich in probiotics, enzymes, and beneficial acids that help heal and nourish the digestive system.
On the GAPS Nutritional Protocol, as developed by Dr Natasha Campbell-McBride, fermented foods play a central role in restoring the gut lining, supporting immune function, and rebalancing the microbiome. Sally Fallon, author of Nourishing Traditions, also emphasises the importance of traditional ferments like kefir, yoghurt, raw sauerkraut, beet kvass, and fermented vegetables in every diet – especially for those healing chronic illness.
The Gut–Brain Connection
We now know that our gut and brain are deeply interconnected. The state of your gut microbiome can affect how you think, feel, and even crave food. Fermented foods are one of the most powerful tools for shifting this internal environment in a positive direction.
Kefir has been studied for its ability to improve mood, memory and even symptoms of Alzheimer’s. One recent study found that kefir consumption led to improvements in cognitive function and reduced neuroinflammation in animal models of Alzheimer’s disease.
Sauerkraut is rich in naturally occurring probiotics that help populate the gut with beneficial bacteria. Just a tablespoon with meals can help with bloating, digestion, and gut healing.
Fermented foods also produce short-chain fatty acids (like butyrate), which are essential for reducing inflammation and supporting mental clarity and emotional stability.
Dr Campbell-McBride reminds us that when we ferment foods, we’re not just preserving them – we’re pre-digesting them, making nutrients more available and easier to absorb. This is particularly important for people with digestive problems, food intolerances, or inflammation.
Bringing It Home
During the workshop, everyone had the chance to start their own jars of sauerkraut and take home active kefir grains to nourish and maintain. There’s something very grounding about returning to these simple, life-giving practices – and watching your kitchen come alive with beneficial microbes!
Whether you're following the Gut & Psychology Syndrome (GAPS) protocol or just want to bring more vitality into your home, incorporating fermented foods can be a beautiful place to start.
Next Workshop:I’ll be hosting another fermentation workshop this autumn. Keep an eye on my emails or get in touch if you'd like to be notified when booking opens.
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