(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.