Here are some really interesting article about fermented vegetable consumption and COVID-19. This preliminary study is under peer review now.
Let’s talk about good bacteria. Kimchi is one of the most nutrient-rich fermented foods known. Well-fermented kimchi contains an abundance of lactic acid bacteria, which are beneficial to human health. The lactic acid bacteria that are created during the fermentation process not only add a sweet and sour taste to the kimchi but also suppress […]