Probiotic supplements are expensive, so why not try and make the fermented foods packed full of the most probiotics you can? This is a savory twist on traditional sauerkraut, with an additional trick to insure many good bacteria strains.
In a nutshell, fermented foods tend to be very good for the gut. It’s written that Tiberius, of Roman fame, always carried a barrel of sauerkraut with him on long voyages to protect himself from intestinal infections.
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
The recipe calls for fennel bulb (not seeds, although we do add classic spices– caraway seeds and juniper berries) to provide a slightly sweet counterpoint to the sourness, and fresh ginger gives it a boost of fresh flavor.