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Fermentation adds good bacteria, makes familiar food bolder in taste, more healthful

Burns adds sea salt to shredded cabbage. (Debbie Noda/Modesto Bee)
Burns adds sea salt to shredded cabbage. (Debbie Noda/Modesto Bee)
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Our ancestors had it right. They relied on a more natural route to digestive health. Warmed milk mixed with a bit of yogurt and tightly wrapped and left on the counter for four hours produced a culture-rich yogurt. Cabbage rubbed with a little salt and left to ferment for a few days becomes a “pickle” rich in lactobacillus bacteria. “The bacteria also produce B vitamins and enzymes during the fermenting process that are beneficial for ...


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