Fermenting food, like kefir, kimchee, kombucha and sauerkraut, is actually an ancient practice used by one-third of the world’s population, even if it seems like a relatively new phenomenon in North American, says Tristaca Curley, the B.C.-based...
READ MOREClick here to view the original article By Dr. Mercola
READ MORENatural life with Dr Melissa Blake Much of our immune system resides in the digestive tract and a balanced level of beneficial bacteria has been linked to reduce allergies and fewer colds, along with overall reduced digestive distress (such as...
READ MOREBefore the age of refrigerators, fermentation was traditionally used as a method of food preservation. Going back to the basics by making our own ferments at home allows us to reconnect to the origin of our food, and profit from diverse colonies...
READ MORESauerkraut or “sour cabbage” is an unusual food known around the world in one form or another. Discovered almost by accident when cabbage was salted down for preservation, it has a long and illustrious history, travelling from China in saddlebags...
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