Shock horror! Deep Frying! 

Deep fry in good oil (solid at room temperature such as coconut oil, lard from grass fed animals, goose fat). Deep frying locks in flavour and the preserves the inside to leave you with good taste and flavour.

In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.