Pâté is rooted in all northern and central European cuisines. Pâté is a mixture of meat and fat to which other savory herbs and spices are added.

Sauerkraut originated in China more than 2,000 years ago but became popularized in Germany, hence the name. Sauerkraut is fermented, so it is loaded with beneficial probiotics and easier to digest than plain cabbage.

Lacto-fermentation has been used for preservation of food for ages. It also enhances a food’s digestibility and promotes the growth of a healthy gut flora.