Cymbeline Fray didn’t think much about gut health until a stressful year took a toll on her body. “I was getting sick more often, feeling tired after meals, and my digestion just felt… off,” she says. She tried probiotics in pill form, but nothing really changed—until she stumbled upon the power of fermented foods.
It started with a jar of kimchi from a local farmer’s market. “I wasn’t even sure I’d like it,” Cymbeline laughs. “But after adding it to a grain bowl, I was hooked.”
From there, she began incorporating fermented foods into everyday meals—not as side items, but as key ingredients. Tempeh became the base for stir-fries. Miso added depth to her soups. Sauerkraut gave her sandwiches a crunchy zing. And instead of grabbing soda, she started sipping kombucha in the afternoons.
The changes weren’t instant, but they were noticeable. “I didn’t just feel better physically,” she says. “I felt clearer, more balanced.” Her digestion improved, her energy returned, and—surprisingly—her moods became more stable.
But what Cymbeline appreciated most was how intuitive it became. “Fermented foods aren’t fussy,” she says. “They’re alive, and that energy translates into how I feel after eating.”
These days, her fridge is always stocked with a few jars of something bubbling or brined. Not because she’s trying to be trendy—but because it works. “Supporting your gut doesn’t have to be complicated,” she smiles. “Sometimes, it’s as simple as adding a spoonful of something sour to your plate.”
