Making fermented foods like sauerkraut at home is a low-cost method to increase intake and support the microbiome.

“One way to avoid the high cost of fermented foods while still being able to accumulate a lot of fermented food intake is to simply make those fermented foods yourself.”

“he actually gives an excellent recipe for making your own sauerkraut, which basically involves cabbage and water and salt”

“But what I described before with making your own kombuchas, it's not quite brining, but the homemade sour sauerkraut, that protocol is out there, as I mentioned in Tim's book, "The 4-Hour Chef."”