I have been a curious bystander of fermented foods for some time. It appears to be trendy these days, which is interesting since it is a process that goes back to the beginning of time.
Fermentation was not only used as a food preserver, but also as support for intestinal and overall health. Fermented vegetables have all the nutrition of raw vegetables, with the added bonus of the good bacteria and probiotics that are formed in the process. Continue Reading →