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News Link • Health and Physical Fitness

Ulcers, Cabbage Rejuvalac and Other Healing Ferments

•, By Jeani-Rose Atchison

Over the years my family and I have consumed many different fermented foods. Saurkraut we’ve made in large containers and ate in small amounts at lunch and dinner. Often I would eat it as a snack with organic baked corn chips. I love the sour flavour and the versatility of the recipes, experimenting with different vegetables to come up with unique flavours.

Then we went through a stage where Kombucha was king. This fermented drink, made with a mushroom like “pancake” was a fav with our now 10 year old and she always asked for her “beer”. Which is what it kind of looked like when sitting next to her father’s occasional brew.

 Kombucha is a fermented tea and sugar drink which transforms into a sparkling sweet/sour drink that has many health benefits.

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