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Let Food Be Thy Medicine..

So said Hippocrates in 460bc, but in our busy 21st-century lives, the majority of people have forgotten this. It’s simple: by choosing the right foods, our bodies can thrive and stay healthy.

The question is, which foods are healthy? We’re all different, so what is good for me may not be good for you. That’s where knowing how to listen to your body really comes in.

Some meals may leave you feeling tired, others energised. A dinner you have with friends may leave you unable to sleep, leaving you blaming whatever it was that you eat or drank that evening that caused your sleeplessness.

Our bodies are incredibly intelligent – they know what’s right and wrong for us.

We were born with the ability to listen to our bodies, but as we grow up many of us get forget how to listen, whether it’s down to our busy lives or social pressure.

Learning to listen

The good news is that we can learn how to tune back into our bodies again. Perhaps the easiest way to do this is to eliminate certain food groups and then reintroduce them slowly, paying attention to how our body responds to the changes.

I came to fermented foods myself after a battle with chronic allergies – and my life and health have changed for the better, hence I founded this blog.

You could also keep a food diary, tracking not only what you eat, but also how you feel after that meal. After a short time, you’ll start to know which foods your body does and doesn’t get on with; you’ll be back in tune.

Before fridges and freezers were invented, foods would either be fresh or preserved.

Fermentation was often used to preserve foods, and the chemical change that happens during this process results in a wealth of antibodies and probiotics, which is why people are beginning to return to them.

Here’s my personal library of recipes – many of them traditional recipes, with a swisscultured twist!

IF YOU'RE NEW TO THE BLOG

Start your fermentation journey with one of my classic four staples:

About swisscultured

Hi, I'm Claudia - the woman behind swisscultured. I'm a Mexican in Switzerland, with an unquenchable curiosity and a passion for healthy eating.

A comienzos de este año fui entrevistada por Fran de Wild Kitchen.

Fue una entrevista amplia en la cual explico mi interés, mis inicios y anécdotas que pasé dictando mis clases de fermentación. Te comparto la entrevista y si tienes alguna pregunta en especial sobre mí, con gusto te responderé.

https://ecs.page.link/Y1uFd ¡Ten un buen día! ¡Feliz fermentación!

A comienzos de este año...

At Swisscultured, we love the process of fermentation because the good bacteria improves digestion, boosts immunity, promotes a healthy weight and more. Stick around for our monthly blogs and weekly tips and articles on fermentation. You can also follow us on instagram for more tips and fermentation recipes to come.

#swisscultured #fermentation #ferment #tips #recipes #goodbacteria #fermentationblogs #wildfermentation

At Swisscultured, we love the...

It was such a great opportunity to be interviewed by @wildkitchen_zurich 
Check out my website to read more on what we discussed and why fermentation is so important to us!

It was such a great...

A very quick breakfast for this morning. Too much to do today, nearly no time to even take this picture!

I boiled the eggs in advance, and my sauerkraut has been patiently waiting for me in the fridge. 
I simply love this combination 😋

Have you already tried it?

A very quick breakfast for...

Today we celebrate the Swiss national day. There are fireworks and bonfires in every town. Houses and tables are decorated with the Swiss flag, and the church bells ring for a quarter of an hour at 8pm to celebrate.

But our family also has many other things to celebrate! Our little dog turned 2 today 🐕🐾, we moved back to Switzerland exactly 6 years ago 🇨🇭, and we got engaged also on a first of August 20 years ago ♥️ We will celebrate with a barbeque tonight, our doggy already had half of a cervelat, which is a typical Swiss sausage. And I will open my newest batch of sauerkraut to go with my bbq 😋

And you, how will you spend the first of August?

Today we celebrate the Swiss...

Fermented garlic, cauliflower and onion is one of the best fermented side dishes. Read our latest blog, titled, “Garlicky Cauliflower.”

Fermented garlic, cauliflower and onion...

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