Everyone who comes to see me learns about the importance of fermented foods. I show people how to make sauerkraut, kimchi and beet kvass. In my office I stock books about making fermented vegetables. I also stock starter cultures for things yogurt, kefir and the one that’s all the rage these days… kombucha.
I tell all my clients about kombucha and in my weight loss class we even have a kombucha sampling at the end of our week 4 discussion about fermented foods. Keep Reading…
