Welcome to the Ben Greenfield Fitness Podcast.

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Okay, pressure's on.

So I'm Ben Greenfield and this is my wife, Jessa.

And we are here to talk to you about putting germs in your food, basically.

We talked last week, actually, at the Otisortribs Library.

I saw it there and you know, familiar faces in here from that talk.

But basically, well, what we realized there was that it's going to be a little bit better

rather than getting lots and lots of like individual recipes to focus on giving you the overview

of why you even want to do this in the first place.

And then some of our favorite go-to fermented food so that you can then take some of our

go-to's and then explore it.

That's because frankly, like, Jessica's standard probably three hours selling you like

everything that goes into making her awesome loaf of sourdough overhead.

But you know, it's still one of those things.

It's just difficult to squeeze into to talk like this.

We're going to give you a really good overview of some of the things that we kind of thrive

on in terms of fermented foods in our house.

The last rush.

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