Is sauerkraut German? Turns out this is a fairly loaded question, all thanks to one guy – Ghenghis Khan! Who would’ve thought?Read More
Sauerkraut can sometimes get a bad wrap. Unless you’re a hardcore cabbage-head, then sauerkraut might not sound or look all that appetising. It can conjure up images of bland, soggy cabbage side dishes paired with unseasoned schnitzel, sausages, or any number of other plain, and frankly boring meals!Read More
You’ve probably heard us harp on enough about the wonders of sauerkraut, which is packed with probiotics and goodies to stock a diamond store, but our Sassy is loaded with little bit more. You see, cabbage and salt fermented into a good kraut is a great start, but we thought we could take it to the next level.Read More
Why do fermented foods stink? If you’re asking this you’re probably cooking a big pot of kimchi rice, and wondering why something so delicious has to smell so… well, not delicious! We’re here to clear the air (not literally, unfortunately) with some answers!Read More
The kimchi we all know and love is packed full of cabbage and chilli - but it used to look and taste very different! We delve into a brief history of kimchi, to find out what it originally tasted like, and how it’s changed over the centuries.Read More
It’s our birthday - and we want to celebrate by bringing the gifts to YOU.Read More
When you think of a probiotic diet, does your mind instantly spring to yoghurt, instead of say, spicy Korean food? We’re challenging that idea with out latest blog about 5 ways to add probiotics to your diet!Read More
We sling around quite a few terms on our website; probiotic, prebiotic, alkalizing, and bioavailability – but what could it all mean?Read More
We spoke with nutrition coach, two time author, public speaker, and self-described reformed yo-yo dieter, Michelle Yandle. With a bio like that, we knew Michelle would know her stuff.Read More
In an ocean full options, how do you know which seaweed superfood is best for you? If you’re cool enough to be reading a blog about fermented foods, then you’re probably cool enough to be in the-know about the trendiest foods right now – but who could’ve predicted seaweeds moment in the spotlight?Read More
We like to think that if you could measure fame in the fermented cabbage community, being asked to teach your sauerkraut process would be a pretty good indicator! We went to Fraser High School to show their students how to make their own kraut and we had a blast.Read More
Superfoods are almost always green - but what if there's more to life? Fermented beetroot is the new superfood on the block, and it has a fresh new style.Read More
We can guarantee that there’s a lot of food out there you haven’t tried. And, among that, there’ll be plenty of fermented foods that have yet to tantalise your tastebuds.
Sauerkraut may be a weird concept to some cultures, but it’s likely that they have their own fermented food that you might just find a little bit weird and wacky! Here are a few that we’ve discovered.Read More
Throughout history, humans have always strived to live longer and better. And with science rapidly evolving, it seems to be working.
The Global AgeWatch Index of 2015 states that we live in an ageing world. In 2015, there were an estimated 901 million people over the age of 60. By 2050, this is expected to more than double, at 2092 million.
So, what’s the secret? While there are many components that may have an impact on our life expectancy, science suggests there may be one ingredient that plays an active role - fermented foods.Read More
Over the past few years, there has been much research that indicates the prevalence of food allergies are on the rise. One type of food that is a common allergen is peanuts.
Peanuts aren’t nuts, despite common belief, but rather, legumes. A peanut allergy is often lumped together with a tree nut allergy (cashews, Brazil nuts, hazelnuts, walnuts, almonds) because many people allergic to peanuts also react to tree nuts.Read More