Kohlkraut!

After kicking Covid outta my system this Spring I continued to have lingering GTI issues that I started to compensate for by trying probiotics like Kombucha in addition to a usual regiment of Fage Greek yogurt and granola plus fruit. while it hasn’t been 100% effective yet it’s alleviated much of the inflammation like symptoms I had early on and has gotten me to greater regularity at times. The second phase of my quest to improve my eating and gut health was ascertained in part by picking up the pickling and lacto-fermentation habit once again. So this summer we’ve gotten kohlrabi and beets in our CSA share so two weeks ago I made Borscht from beets and potatoes for the first time and it showed immediate improvement within 24 hours. For the latest trio of kohlrabi bulbs I did the usual lacto-fermenting route of sauerkraut (minus the cabbage) and used onions for some added flavor and will monitor and burp the ‘Rabi in days to come.. the second half of my gut’s reinvigoration was complemented by picking up Kent Falls Brewing brewmaster Derek Dellinger’s book “The Fermented Man” about pivoting to a wholly fermented foods diet for a whole year.

After Covid