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Fermenting is an age-old way of preserving foods and increasing their nutritional value. Turning cabbage into sauerkraut is one of the easiest fermented foods to master.

Why is this sauerkraut better for you? During fermentation, billions of beneficial bacteria are produced. Because it’s homemade (and not pasteurized like in the store), this bacteria is still present when we eat it and helps our gut flora.

In fact, homemade sauerkraut is one of the least expensive and easiest ways to add probiotics to our diets!

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