Using kefir as a sauce base will supercharge your sauces with gut-healthy probiotics.

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.