Whilst attending a sourdough bread-making course, I was introduced to the term fermentation. I had been making bread, mostly sourdough, for a few years - but never made the connection.

Intrigued, I delved further into the world of sauerkrauts and to my astonishment I realised the fermentation process has been a part of my life since as long as I can remember. My father was Ukrainian so sauerkraut made a regular appearance - especially with the Sunday roast and in a Ukrainian favourite, Vareniki. He had allotments for many years so fall was a busy time in the household making krauts, preserving and pickling. We ate well.

It is well known that the fermentation process increases the nutritional value of food and promotes the growth of beneficial probiotics, which is great for digestive health and the immune system.

There are also numerous studies linking sauerkraut to improvement in emotional health, cancer, brain & heart health, and weight loss.

A major year-long study on patients with long Covid showed a rapid improvement of symptoms when given a blend of gut-friendly bacteria such as those found in sauerkraut. Many patients said gut symptoms suffered for years were resolved. Professor Robert Thomas of Bedford & Addenbrooke’s Cambridge University NHS Trust said "Such a rapid improvement in the majority who had been experiencing symptoms for over eight months was clinically relevant and welcomed... the authors believe that the importance of interventions to improve gut health should be emphasised to people with Covid."