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This picture shows Kefir using a German strain of probiotics within one day into fermentation. We have spent a lot of time over the past years with Kefir and absolutely love this delicious drink. Fascinating how the curd-like look forms so quickly with large amounts of healthy probiotic culture. #probiotics #4foodie #台北美食 #益生菌  

We are excited to have been mentioned in Taiwan Taster's blog in a rather unique yet incredible creative food combination - Pizza and Sauerkraut! While the idea lurked in Stefan's head for a long time he never put it to the "table". We are excited to share the post test and photo here! Taiwan Taster wrote: "Thanks to  Vegan German Sauerkraut Taiwan 純素德國酸菜在台灣 such shenanigans are possible. And yes, the inspiration for this came from what people where doing in Taiwanese COSCTOs till free #sauerkraut was still available. You can't stand how horrible flavor's of pizza are to be found in Taiwan? Help yourself, order...

Sauerkraut is one of the world's oldest fermented foods that first came about as a way to preserve food before other modern-day methods were utilized. It is made via a naturally occurring lacto-fermentation process that is prepared without heat or pasteurization techniques. The concept of cabbage fermentation is believed to have initially originated in China, but fermented cabbage was further developed into the sauerkraut we know and love today by those in Central European countries, especially Germany where it gets its name sauerkraut (sow-uhr-krowt) or "sour" (sauer) "cabbage" (kraut). As the name implies, it is essentially made with one key...