Cultured Food Life

Cultured Food Life

Learn to Make Probiotic Foods in your Home

Book - 2011
Average Rating:
Rate this:
Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: or follow Donna on her blog at
Publisher: Bloomington, IN : Balboa Press, 2011
ISBN: 9781452535227
Branch Call Number: 641.5631 SCH 2011
Characteristics: 54 p. : col. ill


From the critics

Community Activity


Add a Comment

Sep 15, 2014

Dog damaged this book. Need to bill.

Jul 05, 2014

Cultured foods are very interesting--from their aromas, flavor proiles to the added nutritonal value. Most are easier to do than one might expect and there is more of a variety of foods that can be cultured, some more common than others.

The nice thing is, most of them are about starting them, then leaving for a few days & having a finished product. Nice to have around the house & include in daily food plans.

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number


Subject Headings


Find it at SCL

To Top