Fermented foods are beneficial for a number of reasons. They can help improve gut health by increasing the population of beneficial bacteria in the gut, which can help improve digestion and boost the immune system. Fermented foods also contain higher levels of vitamins and minerals than non-fermented foods, and they can help preserve food by inhibiting the growth of harmful bacteria. Additionally, some fermented foods, such as yogurt and kefir, are a good source of probiotics, which can help balance the gut microbiome. They can also be beneficial for mental health and can help improve mood, and cognitive function. I love adding fermented foods into our families diet wherever I can.

Sauerkraut is a fermented food that is made from cabbage and is rich in probiotics. Some of the benefits of sauerkraut include:

1. Improved gut health: Sauerkraut is rich in beneficial bacteria, which can help improve digestion and boost the immune system.

2. Increased vitamin and mineral content: Fermentation increases the bioavailability of vitamins and minerals, making them more easily absorbed by the body.

3. Anti-inflammatory properties: Sauerkraut contains compounds that have anti-inflammatory effects, which can help reduce the risk of chronic diseases.

4. Improved heart health: Sauerkraut contains compounds that can help lower blood pressure and improve circulation.

5. Cancer prevention: Some studies have suggested that the compounds found in sauerkraut may have cancer-fighting properties.

6. Boosting mood and cognitive function: Consuming probiotics has been linked with better mood and cognitive function.

Sourdough discard, as a by-product of sourdough fermentation, contains beneficial bacteria and yeast that can offer nutritional benefits. Some of the nutritional benefits of sourdough discard include:

1. Increased nutrient availability: Sourdough discard can help increase the availability of nutrients, such as minerals and vitamins, by breaking down complex carbohydrates and proteins, making them more easily absorbed by the body.

2. Better digestion: Sourdough discard contains beneficial bacteria, such as Lactobacilli, that can help improve digestion by breaking down food and promoting a healthy gut microbiome.

3. Increased antioxidants: Sourdough fermentation can increase the level of antioxidants in the flour, which can help neutralize harmful free radicals in the body.

4. Lower gluten content: Sourdough fermentation can help break down gluten proteins, making sourdough bread more suitable for people with gluten sensitivity.

5. Prebiotics: Sourdough discard contains carbohydrates that are not fully broken down by the yeast and bacteria, which can act as a food source for the beneficial bacteria in the gut.

Now, lets get on to what you all came here for, the recipe!