Recipe: Fermented Cabbage with Lemon and Thyme

Hi! People around me have been really ill this autumn and winter. One after one they have succumb to flu, pneumonia and nasty colds. Not once have I picked up any of them and I’m sure it’s due eating at least 1/2 cup of fermented vegetables a day and drinking a small glass of either water kefir or kombucha every day. It is so easy to ferment at home, sure you need a little bit of patience, but you are growing your own healthy bacteria and they need a bit of time to flourish. More and more research points to the importance of healthy gut flora. I’m convinced we will see even more breakthroughs in this area in the coming years.


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I can’t recommend Kefir by Nourish enough!

It contains 100% naturally occurring probiotic, made from kefir grains and organic british milk. The probiotics are made during the fermentation process, nothing has been added  afterwards.

In a 500 ml bottle you get around 12 billion probiotic bacteria.
We all know that probiotics boost our immune system, aids digestion and keep harmful bacteria at bay.
It also contains lactase, the enzyme that breaks down lactose, which is why I give it regularly to my lactose intolerant 8-year-old.

Fermented foods were used a lot in the olden days as a way of preserving, but this method can be a bit temperamental and when large-scale food production started pasteurization was the preferred method, but with that we also lost a lot of health benefits from friendly bacteria.