We are still waging war on the bad bacteria in our guts by focusing on the good-for-your-tummy bacteria found in fermented foods. Sarah and Amy are in the thick of it … up to their elbows in cabbage. It’s a food fight of ancient proportions: Kimchi and sauerkraut — two iconic fermented foods, both made of cabbage and both originating in Asia centuries ago. And while Amy developed her love of Kimchi in adulthood, Sarah has always had a place in her heart for sauerkraut. The adventure begins …
But first, speaking of adventures, last week Amy introduced an exciting new adventure for our Eaters — Project Detox. It’s a initiative aimed at making healthy lifestyle choices in a FREE coaching environment where we learn from each other.
If you haven’t joined us, it’s not too late! Check out our Facebook group to be part of the conversation. We want you to share your healthy living tips with us and our community of Eaters. Get support and inspiration as we take on this challenge together.
Now, let’s dive into battle! But remember … no matter which side you choose, you can’t go wrong.
A Lesson In Souring Your CabbagebyFermenting cabbage is a no-brainer for founding foodie Sarah, given her German and Pennsylvania Dutch roots and her love of pickled things. Turns out, sauerkraut is a close cousin of Amy’s Kimchi.  |
An Ode To KimchibyAs we continue exploring the health benefits of fermented foods this month, there’s one that really stands out for founding foodie Amy: Kimchi. She remembers the first time she tried the pungent probiotic — and shares her own vegan-friendly version. |
