Join Mark from Self Sufficient Me as he taste tests and bottles two homemade red sauerkraut batches, fermented using Red Rock Mammoth cabbage. Discover the results of using a ceramic crock versus a ...

Fermented foods such as sauerkraut, kimchi, kefir, yogurt, and miso differ in texture, taste, base ingredients, and probiotic counts, offering a variety of options for improving gut health.

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect ...

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...

TAMPA (BLOOM) – Restaurateur, and top chef Natalia Levey joined Gayle Guyardo the host of the global health and wellness show Bloom for its Food and Culture edition. The special focused on how people ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

Kimchi adds tangy funk and crunch that balances the richness of grilled cheese. Napa cabbage kimchi offers the ideal mix of sweetness, saltiness, and spicy kick. Adding cold, chopped kimchi after ...

Many health professionals, myself included, believe that food is our medicine, which is why we must consider nutrition in any discussion of our health. Proper nutrition is essential for our body, ...