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    Five years ago I got serious about eating healthy. Most of the material I was reading was tied in with vitamins and powered supplements. That was until I discovered the list of 150 super foods. On that list was sauerkraut. My first thought was if they’re talking about the sauerkraut that I grew up with, then they might want to reconsider and put that on the list of foods to avoid. It wasn’t until I read the not so fine print and read the word “fermented” that I got more interested. One thing lead to another (e.g. Wild Fermentation and The Art of Fermentation) and today I am a small batch producer of traditionally fermented sauerkraut making converts every day.


    Wow, that’s an awesome story. Glad to hear you are spreading the good bacteria far and wide! Do you have any favorite sauerkraut variants?

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