ABOUT

Hi I'm Jacquelyn! I turned to fermenting foods as a way to tackle the health challenges that my daughter and I both faced. I've always been pretty health conscious, having struggled with health issues throughout a lot of my life. But the puzzle pieces of my health didn't fall into place until my daughter was diagnosed at 18 months old with a genetic mast cell allergy disorder called Hereditary Alpha-Tryptasemia (HAT)—a condition we soon learned that I had as well.

In search of safe, nourishing foods for us both, our pediatric gastroenterologist recommended anaerobically fermented foods. The impact was immediate and profound—within three months of starting on fermented brines, our daughter added more safe foods to her diet than she had in the entire year before.

As I delved deeper into the art of anaerobic fermentation, I discovered not only a wealth of safe foods for our family but also a profound improvement in our overall health. My husband’s cracked knuckles and psoriasis spots went away, and I had more energy than I’d had in years. The fermented foods were more than just nourishment; they became a gateway to healing.

After moving to Colorado and discovering a community that not only embraced but celebrated the fermented foods we were making, we founded Starbel to bring the healing power of these foods to more tables. Our products are carefully crafted to enrich your diet with living probiotics, enzymes, and essential nutrients. Each one of our fermented superfoods is a testament to the potential for food to heal and empower, inspired by our family's own path to better health.