The Journey Behind Fermented Recipes
Hi, I’m Alyssa — the voice, hands, and sometimes bubbling jars behind Fermented Recipes.
If you’ve ever struggled with digestive discomfort, food sensitivities, or just felt like your gut wasn’t “right,” you’re not alone. I’ve been there too — and this blog was born from that journey.
🌿 From Gut Struggles to Gut Strength
For years, I lived with constant bloating, fatigue after meals, and a fog I couldn’t shake. Doctors ran tests, I tried elimination diets, and every supplement under the sun — but nothing seemed to bring lasting relief. I began to feel like I’d just have to “live with it.”
Until I stumbled across an article on the gut microbiome — and everything changed.
It was the first time I realized my symptoms might be connected to the balance (or imbalance) of bacteria living in my digestive tract. That curiosity led me down a rabbit hole of fermentation: ancient food preservation techniques that, as it turns out, nourish modern guts.
🧂 My First Ferment Wasn’t Perfect
I still remember the first time I opened a jar of sauerkraut I had made at home. It was salty, crunchy, and just… alive. Slowly, I began introducing small batches of fermented foods into my daily routine. Kombucha, water kefir, kimchi, sourdough — each brought their own flavor and benefits. And week by week, I started feeling better. More energy. Less bloating. A calm, happy gut.
It wasn’t an overnight miracle — but it was real.
✨ Why I Started Fermented Recipes
I created Fermented Recipes because I wanted to make this process approachable for others. You don’t need a lab or expensive gadgets to get started — just a jar, a few ingredients, and a little patience.
Here, I share everything I’ve learned — from beginner-friendly recipes to troubleshooting moldy kraut or flat sourdough. I write the guides I wish I had when I started: simple, honest, and full of encouragement.
Whether you’re looking to support your gut health, explore new flavors, or connect with the ancestral wisdom of real food — you’re in the right place.
🍋 What You’ll Find Here
- Fermented drinks like kombucha, water kefir, and beet kvass
- Vegetable ferments like sauerkraut, kimchi, and garlic dill pickles
- Sourdough bread and grains from starters to full loaves
- Tips, tools, and troubleshooting to help you ferment safely and confidently
- A growing library of resources rooted in tradition and backed by experience
🤍 Let’s Connect
Thank you for being here. Truly.
This isn’t just a recipe blog — it’s a community for curious, conscious eaters who want to take back their kitchens, one ferment at a time. If my journey sounds a little like yours, I hope you’ll stick around. Explore the recipes, leave a comment, or reach out here — I’d love to hear from you.
With gratitude and good bacteria,
H. Alyssa
Founder of Fermented Recipes