A 1999 study published in the Lancet found that consumption of lacto-fermented vegetables was positvely associated with low rates of asthma, skin problems and autoimmune disorders in Swedish children attending a Wadorf school.1 One striking observation of ethnic cuisines is that rarely are meals eaten without at least one fermented food, often a drink.2 Cabbage is a vegetable that lends itself well to lacto-fermentation. It is teeming with lacto bacillus bacteria. No starter is needed for making rejuvelac. MORE...
Archive for February, 2004
This is the original version of this extremely popular article. It has since been updated by Bee and posted in Nourished Magazine. There are 49 comments on this article, if you have any questions for Bee, they may have already been answered here, otherwise feel free to ask again at the new version here. MORE...