Fermented cabbage (Sauerkraut), pickles, and kefir – these products, familiar to many in Slavic countries, are not just tasty but also have lots of health benefits. It turns out that fermented foods can improve health and even protect against certain diseases, according to nutritionist and physiologist Olha Dorosh. What is food fermentation? Food fermentation is the process of changing the properties of food through the action of microorganisms. During this process, vitamins and minerals are formed, and biologically active peptides are produced. Natto, miso, kimchi, kombucha, tempeh, harcarl –…