How to Actually START Craving Fermented Foods
In a Nutshell
To overcome aversion to fermented foods like kimchi, start by dipping a tiny bit on a butter knife into non-chlorinated water (undetectable taste/smell), drink daily to introduce millions of beneficial microbes (CFUs), and gradually increase amounts as tolerance builds—microbes reproduce in your gut, eliminating dislike. Fermented foods optimize the microbiome preceding all disease, reduce plant toxins (oxalates/lectins), and are essential even for carnivores; use full-fat plain kefir (e.g., Kuna brand, homemade best), sauerkraut, or brands like Fermenting Fairy (DRRAN25 for 25% off). Sneak ferments into restaurants via baby food/mason jars to avoid harmful mouth bacteria spoiling meals; for best results, try Ultimate Start program at growingbetternotolder.com/ultimatestart.
These notes were generated by AI and may contain inaccuracies.
Have you ever tried fermented foods and do not like the taste? You hate them? You can't stand them. This video helps you consume fermented foods. Worked with people for 13 years helping them consume fermented foods. It's really not your fault. Techniques help even if you don't like them or hate them.
Known as a visceral fat disease doctor, but manipulates the microbiome, which precedes all disease. Things go wrong in the gut starting with the microbiome. Improve your microbiome by eating living food. Fermented foods have living microbes, different from everything else going into your stomach.
If you cannot stand the taste, smell, or sight of fermented foods, use this technique. Start with strongest kimchi, which has more CFUs (colony forming units) to quantify strength, and amazing species of microbes. Favorite type of ferment. Most people have initial problem with kimchi.
Take a jar of kimchi and a little tiny butter knife. Dip in tiny bit—you can't even see it. Might taste it, but introduce into glass of non-chlorinated water (chlorine kills microbes). Tiny drop in water: zero chance you can detect taste, smell, or see it. Drink it to get millions of health-improving bacteria into you for the first time.
Powerful because reverse it: tiny bit of flu spit on table, dip knife, put in water—you can't see, smell, or taste it. Drink it, get influenza in 24 hours. Same with optimizing microbes—doesn't take much. Get a good infection. Stop thinking all microbes are bad. Most benign, many beneficial. Avoid pathogenic kind. Get optimizing army into microbiome by eating fermented foods.
When you hate a ferment, put tiny bit in water, do a few times every day. Won't taste, smell, or see it, but get good infection. Microbes reproduce in you, live in you—aversion, dislike, hatred for taste and smell goes away slowly.
I don't think there's an intelligent argument you can make that this isn't going to work. Nobody who tries this is going to have a complaint about fermented foods.
Build up slowly. Can't go from knife dip to forkful and big mouthful next day. Gradually increase amount in water, drink it. Eventually tolerate forkful. Fermented foods best as garnish, chewed together with food, not separately.
Add ferment to non-chlorinated water, ideally glass bottle without chemicals. Microbes fragile, do better in glass. No chlorine, no fluoride—can't use tap water. Use good bottled water.
For kefir: get good brand, best is homemade (YouTube resources). Full fat whole milk (3.25%). Don't get low fat or non-fat—that's for dummies who don't know dairy fat is good from healthy cow. Organic better than non-organic. Grass-fed. Favorite brand: Kuna, from grass-fed cows. Plain, unsweetened, unflavored—no fruit or sugar. Sugar breeds pathogenicity. Pathogenic microbes need sugar, can't feed off fat and protein. Eat fermented foods, don't eat carbs.
Likes kimchi, plain sauerkraut, red fermented beets or red fermented sour cabbage.
Favorite company: Fermenting Fairy. Awesome tasting (good fermentation), fresh ingredients, small batches (better than gigantic vats). Use small batches when making your own. Instagram page has code DRRAN25 or Dr. Sean 25 for 25% off any Fairy. Promotes for free, no money taken—can't pay to tell good things.
Another product: Physiology Foods fermented jalapeno. If you like spicy, get fermented—has living microbes.
Fermentation reduces objections to vegetables/plants: oxalates, lectins, phthalates, saponins (plant defenses). Carnivores reversing autoimmune conditions by eating just meat. Ferment plants to eliminate those. Adds living microbes carnivores lack.
Ancestors got microbes from hunting—on hands, touched meat. No Purell, no disinfectants in processing plants sterilizing and packaging. Drank stream water. Today's biggest problem: deficient microbiome. Fermented foods fix it.
Must eat fermented foods every time you chew food for microbes. Otherwise, put nasty mouth microbes into dead food (meat/seafood), turning it into living bad food. Bad bacteria around tongue, mouth, teeth defeat purpose of eating.
Can't go to restaurants without ferments—suboptimal, harms microbiome. Use baby food jars: rinse out, throw away baby food. Put in ferments—they're fine for day or so (sit for weeks). Add multiple ferments, spoonfuls of five different ones. Put in pocket, sneak into restaurant. Discreetly dump on plate with meat. Add kefir too. Use little mason jars for more.
Shared powerful weapon for best results optimizing with fermented foods. Many other techniques—work with practice if motivated. Do Ultimate Start at growingbetternotolder.com/ultimatestart: get MRI, physician reads it online, coaching using strategies to eliminate visceral fat disease, epicardial fat disease, muscle fat disease quickly. Buy books, courses, challenges—all use living foods.
If you like video, like it, share with people (US government included fermented foods in nutritional guidelines first time). Comment to engage. Don't be hypocrite—give like, share, comment. Pay back value.
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