"Cultured Food for Life" can be classified in a brand new category of cookbooks. Schwenk promotes the idea that home-made cultured foods are fun and easy to make, are nutrient rich, and have countless health benefits. She discusses how most of the fermentation done by the manufacturers strips away some of the many vitamins, minerals, and healthy bacteria that make these types of foods so beneficial to our health. The author shows her reader that adding fermented foods to the diet can help decrease health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In this book, one will find the basic preparation methods for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Moreover, Schwenk shares with her readers 120 recipes for dishes that include cultured foods such as herbed omelets with Kefir Hollandaise Sauce, sprouted ginger scones with peaches and Kefir Cream, Kefir veggie sprouted pizza, apple sauerkraut, sprouted brownies with Kefir cupcakes, and many, many more.