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Jacobs and her family enjoy miso at least two to three times a week.
“You can buy a tub of miso for almost nothing,” she says. “One pot of
miso, when combined with vegetables, can last a whole week.”
Popular in Eastern European and Germany throughout history, sauer-kraut
is simple. It is finely cut cabbage fermented with lactic acid bacteria.
Fermentation imbues it with a distinctive, tangy flavor and long shelf life.
It is popular in the United States as a side dish and is often used to garnish
hot dogs.
Sauerkraut is low in calories and nutrient-dense; the cabbage alone is
full of nutrients that are made bioavailable — the ease with which a nutri-ent
can make its way from the food you eat into your system — through
fermentation.
Sauerkraut is high-fiber and rich in iron, folate, potassium and the trace
minerals copper and manganese. Unpasteurized and uncooked varieties con-tain
more beneficial probiotics and important enzymes.
Kimchi, made from fermented cabbage, originates from Korea. It’s low in
calories, high in fiber and loaded with beneficial probiotic bacteria.
Wilmington native Napier Fuller learned about kimchi in his travels and
now he loves it.
“I’ve traveled to South Korea several times, developing a love of kimchi,”
he says. “Traditionally eaten as an appetizer, kimchi helps one to better
digest rice, a staple of any Asian meal.”
MISOkimchi
Fermented soybeans are also the base for miso, which often is incorporated
into soups. Left: Tempeh is made from fermented soybeans. It is high in
protein, making it a popular meat substitute. Prepared the traditional Korean
way, kimchi contains a spicy kick.
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