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 ...

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 ...

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 ...

Looking for easy and flavorful sides, snacks, and veggie-packed dishes? These recipes make the most of simple ingredients—fresh, canned, frozen, or fermented—and come together with minimal fuss.

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 ...

When I was growing up in the 80s and 90s, the word “fermented” prompted scrunched noses, sickly frowns and gagging. Synonyms might as well have been “putrid” or “gross” — conjuring old, decaying food ...

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, ...