Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. Continue reading “Basic Sauerkraut Recipe”
In Scandinavia, fermented vegetables have been a part of people’s traditional food. The cold winters meant fresh and local produce become extremely sparse. And as temperatures drop to a negative in some countries here such as in Sweden and Norway, the North Germanics have since been keen with pickling and fermenting to preserve their food for longer. Continue reading “Nordic Fermented Vegetables Recipe”
There’s a lot more to fermented foods than just their unique tang and signature zing. Fermented foods are packed with probiotics or good bacteria that help boost gut health, improve digestion, and support overall immunity. Continue reading “Top 5 Reasons to Eat Fermented Foods”
Of course carrots are healthy, but did you know you can make them even healthier? Ferment your carrots and transform them into supercharged carrots packed with gut-friendly bacteria.
Sauerkraut is filled with healthy enzymes and probiotics that are perfect for maintaining a happy digestive system, which can only be a good thing for your body.Continue reading “Basic sauerkraut recipe for a healthy gut”