Kimchi, the Korean dish featuring fermented cabbage, is a nutritious powerhouse. For starters, it’s a heck of a source of probiotics, which help keep your gut health in tip-top shape. When you consume probiotics regularly, it keeps your digestive system moving, it keeps
Local, raw milk is one of the greatest gifts that cows can give us. You can feel good about consuming local raw milk because in most cases you are building a direct relationship between yourself and your food source. If you are nervous about consuming raw milk, I encourage you to go out to the farm where the milk is produced and see for yourself how the process works. Any farmer that cares about their consumer will be happy to show you their set-up and introduce you to their cows.
The lively acidic and fermented beverage that we’ve come to know and love as kombucha has become popularized in the U.S.
You might know that naturally fermented foods are one of our closest nutritional allies, but do you know the science behind your sauerkraut?
More and more studies are backing up what we’ve known for millennia about lacto-fermentation, adding a much-needed dose of holistic wisdom to the culture at large. It seems as though every time a study is conducted, more ancient knowledge quietly transforms into scientific fact. Not only is this research satisfying, but it also gives us a closer look at why fermented food plays such a critical role in our diets.