Culturing from the Heart 

When I turned 50 I received in the mail a free one-year subscription to the magazine AARP (American Association of Retired People). In the March/April 2006 issue was an article featuring the nine most important foods for health and longevity. 

It was stated that Polish women who ate cabbage and sauerkraut four or more times a week were 74 percent less likely to develop breast cancer. This study was presented by the American Association for Cancer Research. 

Intuitively we know that cultured and fermented foods are real health foods and now our intuition is also supported by one of our society's most well-respected organizations. I have since wondered why this was not on national news for weeks on end, but that is another issue. 

Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal. 

They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying.