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The Finest Sauer: 5 delicious ways to use sauerkraut, inspired by our favorite chefs

We love the shriveled sour cabbage on top of our ballpark hot dog, but sauerkraut deserves so much more. “The flavors are so complex and layered, but it is only made from cabbage and salt, two of the humblest ingredients in our pantry,” Edward Lee, chef at Louisville’s 610 Magnolia, says. “To transform something like that into the delicious, mysterious condiment is a small miracle.”

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Kraut Pleasers

Greater Sonoma is in a bit of a pickle … and that’s a good thing. It’s at the forefront of one of the hottest culinary trends, fermented foods, as witnessed by the growing prevalence of sauerkraut in home and restaurant kitchens, and the enthusiastic response to the Farm to Fermentation Festival, held each summer in Santa Rosa.

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How Use of Probiotics Benefits Cyclists

Probiotics can be incredibly beneficial for cyclists, says Dr. Ralf Jäger, who has been studying them as an inexpensive way to improve health. Probiotics, or live microorganisms that can be found in fermented foods or in pill form, help create a system of happy bacteria throughout your gut.

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