Photo 1: Michele Yazel fills jars with some of Farming for Life's flavorful and spicy kimchi made by fermenting vegetables in crocks.
Photo 2: A sampling of Farming for Life's fermented products. Visit FarmingforLife.com for locations to purchase their products.
He trusts the bacteria so much that he and his employees don’t wear gloves as they pack crocks with raw vegetables or bottle products. The good bacteria would kill any bad bacteria, he says. He tells health inspectors that, too, though some are understandably dubious.
His many classes sometimes include those inspectors, and at least one has become a customer, he says.
It’s not that he doesn’t value cleanliness or sanitation. It’s just that he chooses to love the microbes rather than be a germophobe. As his employee Michele Yazel says of our society, as she fills jars with kimchi, “We’ve antibacterialized everything.”
The human gut has hundreds of varieties of bacteria, and a lot of things kill them, Gady says. “The gut biome is where 90% of our immunity system starts.”
He encourages others to consume several tablespoons of kimchi or kraut before every meal. He enjoys them and eats them regularly. Kraut, kimchi and kombucha don’t make most of the health food lists that blueberries, garlic and almonds do, but Gady says fermented food “is THE superfood.”
He hears from customers how his fermented foods reduce acid reflux, cure gout and keep their health in balance. His Aged Fermented Supertonic, whose recipe may go back as far as the Middle Ages, is shelf-stable, smelly and strong. Gady recommends it for colds and more. It helped one customer digest foods he hadn’t been able to enjoy in 50 years, he says.