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Sauerkraut & Kimchi

A long-standing traditional gut remedy and natural probiotic, sauerkraut is made by fermenting cabbage with a special mix of salt and spices. All the necessary healthy bacteria and yeasts are naturally present in cabbage leaves, and the salt kick-starts the fermentation process (also known as lacto-fermentation). The result? A distinctively sour yet rich flavor. Hence the name: sauerkraut (literally "sour cabbage").

Prior to refrigeration, people used the process of pickling to preserve green cabbage especially for the winter months. Through its high vitamin content (especially Vitamin C), Sauerkraut helped to prevent vitamin deficiency too.

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