10 Fermented Foods That Kept the Amish Off Hospital Visits for 300 Years
I spent time in a Lancaster County kitchen last month watching a sixty-eight-year-old Amish woman named Miriam Stoltzfus make sauerkraut the way her grandmother taught her. She has raised seven children on a dairy farm and never taken a statin, a blood pressure pill, or a probiotic capsule. When I looked at the research on why, what I found genuinely surprised me. In this video I walk you through ten ferments that have kept Amish kitchens running for three hundred years. The three-pickle philosophy. Chow-chow. Pickled beets and the pickled egg trick. Real buttermilk with ten billion cultures per cup. The whey nobody uses. Slow-fermented apple butter. Apple cider vinegar mothers older than some grandparents. A sourdough starter passed down five generations. And sauerkraut, which Stanford just proved drops nineteen markers of inflammation in ten weeks.
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