Sauerkraut are healthy and easy to prepare at home. The result of lactic fermentation, many versions can be made and be used in even more recipes. The origin of sauerkraut has ancient and surprising roots. It appears that as early as 4000 BC in China, cabbage was fermented using lactic fermentation. Later they got to Europe and spread rapidly around the world thanks to the simplicity of its preparation, combined with the benefits associated with the consumption of this food rich in lactic and probiotic enzymes. LET’S MAKE SAUERKRAUT:…
LACTIC FERMENTATION: THE SAUERKRAUT RECIPE
