by Diana | Jul 4, 2023 | Fermentation, Food preparation, Health, Human microbiome, Microbiome, Nourishing Traditions, Recipes, Sauerkraut
Fennel kraut is a delicious and healthy fermented food that is made with fennel, cabbage, and spices. It is a type of sauerkraut, but it is made with fennel instead of cabbage. Fennel has a strong, licorice-like flavor that pairs well with the cabbage and spices....
by Diana | Jun 26, 2023 | Fermentation, Food preparation, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition, Recipes, Sauerkraut
Sauerkraut is a traditional food in many cultures around the world, and in Russia it’s made with cabbage, salt, garlic, and dill. This type of sauerkraut is not only delicious but also has many health benefits. In this article, we’ll discuss those benefits as well as...
by Diana | May 30, 2023 | Fermentation, Human microbiome, Microbiome
Beet kvass is a fermented drink made from beets, whey, and water. It has a long history of use in traditional medicine mostly in the European areas of the world. Beet kvass is a good source of probiotics, which are beneficial bacteria for the gut. Probiotics can help...
by Diana | May 22, 2023 | Fermentation, Microbiome, Nutrition, Sauerkraut
What is Czech sauerkraut?Sauerkraut is a popular food in many European countries, and the Czech version – known as Zeli sauerkraut – is no exception. This fermented cabbage dish is a staple of Czech cuisine, often served as a side dish with meat and potatoes or used...
by Diana | May 16, 2023 | Fermentation, Health, Human microbiome, Nourishing Traditions, Nutrition, Sauerkraut
Polish sauerkraut called “kapusta kiszona” in Polish is a type of sauerkraut that is typically made with cabbage, salt, water and sometimes wild mushrooms or carrots for added flavor. Polish Sauerkraut, also known as Kapusta Kiszona is a traditional dish...
by Diana | May 8, 2023 | Fermentation, Human microbiome, Microbiome, Nourishing Traditions, Nutrition, Recipes, Sauerkraut
Kimchi is a popular Korean dish that has been around for over a thousand years. It is a traditional side dish made from salted and fermented vegetables, usually cabbage or radish, and seasoned with a variety of spices such as garlic, ginger, chilli powder, and fish...
