Fermented foods have been proven over and again as a tool to support and promote gut health. “Every system of our body is related to gut bacteria: digestion, immune function, brain function, thinking and all of that,” Sandor Katz says.
Pickling is so ancient that it predates recorded history. It was a common way to preserve the harvest and make sure you had food to eat year round in many cultures. Pickles feature heavily in Jewish cooking across the globe.
The leaves have had quite a journey since the spring. As soon as their protective buds opened and revealed the glorious sunshine, they became mini sugar-production factories, supplying energy for the trees as they woke from winter slumber, and munch for innumerable critters.