encouraging young children to love cultured foods

annabellekraut

 (our 10 month old daughter’s first taste of sauerkraut)

I was in college before I began to regularly eat fermented foods, and then it was only in the form of store-bought low-fat yogurt filled with aspartame – not exactly a traditional cultured food.

It wasn’t until after my first child was born, over six years ago now, that I really knew anything about fermented foods. Sure the cheese, bread, beer, wine, and yogurt I had seen all of my life had fermented roots, but still I was eating the industrialized American version of them.

So it took me a while to get used to the flavor. Because most of the standard American diet consists of heavily salty and sweet foods, the flavor of a fermented food – rich, tangy, nutty, earthy – is a bit foreign.

Having recovered from a serious sugar addiction, it took quite some time to get my own taste buds wrapped around sauerkraut, kefir, kombucha, and sourdough bread.

I did not want to put my children in the same scenario – trying desperately as an adult to change my ways and learn to eat as so many who came before me.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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