Sauerkraut, which translates to “sour cabbage” in German, originated in China over 2,000 years ago where it is known as "kimchi". While the traditional Chinese fermentation called for rice wine, the dish we know today is made with shredded cabbage, salt and sometimes spices. Sauerkraut is made by a process of pickling called lacto-fermentation. Lactic acid bacteria - probiotics including … [Read more...]



Native to the Mediterranean area, the olive is grown both for its fruit as well as its oil. Dozens of olive varieties exist and they vary in size and flavor. The flavor of each olive variety depends on its ripeness, the location where it is grown, and the type of processing it undergoes (oil cured, brine cured or water-cured). Although olives are relatively low in calories, and high in … [Read more...]



Capers are the flower bud of a bush native to the Mediterranean and parts of Asia. Once harvested, the buds are sun-dried and then pickled in vinegar. While capers range in size, the petite nonpareil variety from southern France is considered the finest. Capers: A Tiny Condiment with Big Antioxidant Power The capers that garnish your delectable smoked salmon appetizer and grace your zesty … [Read more...]

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