Nutrition
The Fermented Kitchen: Sauerkraut, kefir, and yogurt made simply at home for a happier gut
Reuben Salt · narrated by Heath
2026
2h 56m$4.99
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A jar of cabbage and salt, left alone on the counter, can do more for digestion than most things sold in bottles. This is the plain, hands-on approach to fermenting at home: how sauerkraut develops its tang without special equipment, what makes a kefir culture thrive on your counter, and the small adjustments that turn yogurt from ordinary to genuinely good. Straightforward, encouraging, and built for a kitchen you already have.
Inside this audiobook
18 chapters
- 1A Glimpse Into the Chapters2m
- 2Introduction3m
- 3Chapter 1: Welcome to a Happier Gut12m
- 4Chapter 2: What Your Gut Is Really Asking For11m
- 5Chapter 3: Why We Lost Our Ferments11m
- 6Chapter 4: Setting Up Your Ferment Pantry13m
- 7Chapter 5: The Simple Magic of Sauerkraut12m
- 8Chapter 6: Your First Jar of Kefir12m
- 9Chapter 7: Yogurt Made Easy15m
- 10Chapter 8: Beyond Cabbage11m
- 11Chapter 9: Sweet Ferments with Honey and Fruit10m
- 12Chapter 10: A Spoonful with Every Meal13m
- 13Chapter 11: When a Jar Goes Wrong13m
- 14Chapter 12: Feeding the Whole Family13m
- 15Chapter 13: A Week in the Fermented Kitchen11m
- 16Chapter 14: When to Check In with a Doctor10m
- 17Conclusion3m
- 18About the Author3m
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