It was during her quest for more knowledge about fermented foods that Jo realized that in order to reap the benefits of an organic, raw sauerkraut made from local ingredients, she was going to have to make it herself. Other krauts on the market she found were imported and pasteurised, which was not ideal. The pasteurisation process destroys the enzymes and good bacteria Jo was looking for, thus taking away the nutritional value of these fabled fermented foods that she wanted in her diet to help heal her and her family’s gut.
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