There is more talk and certainly more awareness centred around the importance of probiotics and their absolute necessity to life as we know it these days, and the conversation invariably turns to fermented foods and how these can be incorporated into the diet. (I myself have just finished writing an article for Willow magazine on the importance of probiotic use before, during and after pregnancy).
One of the most well known fermented foods that is making quite a comeback from its traditional beginnings is sauerkraut, and it’s a great starting place for many people as it can easily be incorporated into your meals and works well as a side dish to many foods. It’s also ridiculously easy to make! YAY! Continue reading →