Fermented Foods and Wellness: What Science Truly Says

Traditional sauerkraut comes from the lactic fermentation of white cabbage: a natural process that takes place with the addition of salt, with no added preservatives, and gives the product its tangy flavour.

In recent years fermented foods have returned to the attention of chefs, food lovers and researchers, who are rediscovering an ancient preservation technique.

Timing, temperature and the quality of the raw ingredients make the difference: this is why traditional processing techniques matter much more than they seem.

Incorporating sauerkraut, natural pickles, and fermented vegetables into daily habits is a small, tasty, and ancient gesture that brings the history of our cuisine to the table.