Hello,

I regularly buy fermented sauerkraut of organic quality, but it is pasteurized. Is it better to avoid consuming such processed, although fermented sauerkraut, or does it still have some benefits?

Could you please share your recipe for tasty pickles? Whenever I make them, I have a hard time eating them because I don't like the taste, and I can't even offer them to my family. They can only tolerate store-bought fermented ones :)

How often do you recommend consuming fermented dairy products, especially during the cold months?

Thank you very much!

If the product is only pasteurized and contains no preservatives, it is a meaningful food. Although microbial activity is suppressed, the product has undergone fermentation, which is crucial.

In the production of pickles, experimentation is necessary; essentially, it is more of an art than a science, because the basics are clear - a container, a grater, vegetables, salt. The result in terms of taste appeal depends on the freshness of the vegetables, the types of vegetables included (root vs. leafy - the taste depends a lot on the water content, it is more advantageous to use root types, which contain a higher water content), the amount of salt, the method of compression in the container, and the storage temperature.

Fermented foods, given their benefits, should be an integral part of the diet, preferably every day. Considering the salt content in pickles, smaller doses are sufficient, but regularity is key.

Themes:  Fermented cabbage   Pickles   Fermented dairy products