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How to Easily and Inexpensively Ferment Your Own Vegetables

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 Caroline Barringer is a Nutritional Therapy Practitioner (NTP), and an expert in the preparation of the foods prescribed in Dr. Natasha Campbell-McBride's Gut and Psychology Syndrome (GAPS) Nutritional Program.

 I first met Caroline at the November 2011 Weston Price Wise Traditions event, where I had the opportunity to enjoy some amazing fermented vegetables that her company had prepared.

 I immediately started incorporating them into my own diet, and after about six weeks, I was pleasantly surprised to discover that this minor change had dramatically decreased plaque formation on my teeth, which has been a chronic problem for me.

 Caroline has been involved with nutrition for about 20 years, and is now one of Dr. McBride's chief training partners, helping people understand the food preparation process, which relies heavily on fermented and traditionally-prepared whole foods.

 Caroline's journey began when her health suffered a blow.

     "First and foremost, I'm a professional singer and voice-over artist. In my younger years, when I first moved to New York (I'm originally from Florida), I had a rigorous performance schedule, and this schedule really took a toll on my health," she says.

     "I noticed severe energy issues and chronic fatigue, acne, and a lot of reflux, a lot of digestive issues. So, I was searching for food to be my medicine.

     I was a vegetarian for a while, so I first started out with Ann Wigmore's Living Foods Lifestyle. And of course, she's mostly vegan, but she's into the whole enzyme-rich foods, the probiotic-rich foods. And that was really pivotal for me, even though I was still a vegetarian and I did not realize the importance of animal fats and animal products in my diet. It was the beginning of the journey to health for me."

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