Cabbage and salt are the simple, low-cost ingredients in sauerkraut—one food that might be good for us. Foto: Lærke Berg-pedersen

An ancient preservation method could be key to your health—if you nail the ratio. We just don’t really eat it.

Two cheap ingredients that could transform your health

Cabbage and salt are the simple, low-cost ingredients in sauerkraut—one food that might be good for us. Foto: Lærke Berg-pedersen
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When you finely shred cabbage and massage salt into it, a fascinating process begins. The cabbage softens and starts to ferment. Under the right conditions, lactic acid bacteria develop, significantly extending the cabbage’s shelf life. Known worldwide as sauerkraut, or pickled cabbage in Danish, this ancient preservation method not only makes the cabbage last longer, but it may also have health benefits.

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