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Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
...thomas greene This article considers the history of lacto-fermented vegetables such as pickles, sauerkraut, and kimchi, and the simple health advantages they have provided for many centuries. It notes that the only advantage so far proved—the preservation of vitamin C—is duplicated by most modern...
Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... of diversifying and strengthening one s microbiome is by eating more probiotic foods. In other words, more lacto-fermented pickles, kraut, and other natu- rally bubbly foods. Half a dozen nutritionists, herbalists, and functional medicine doctors have recommended that I in- crease my intake of...