Secrets from the Cabbage Cove: How to Create a New Millennium Superfood and Become Less Dependent on the Food and Health Industries - Tapa blanda

In "Secrets from the Cabbage Cove: How to Create a New Millennium Superfood and Become Less Dependent on the Food and Health Industries," Kyla Titus reveals how to easily make your own probiotic-rich, raw, fresh fermented cabbage whether you live in the woods, on a farm, in the suburbs or in a city apartment. Learn why this food is a "superfood"--because it is super healthy, fast, delicious, energizing, versatile, inexpensive, green...and empowering. Discover the unique and flavorful varieties developed by Kyla over decades of experience--varieties such as Cajun, Cinnamon, Greek, Indian, Italian, Japanese, Korean, Mexican, Spicy and Thai. Find out why the Cabbage Cove motto is: "If you like sauerkraut, you're gonna love this stuff. If you don't like sauerkraut, you're gonna love this stuff!"

Kyla Titus Kyla spent most of her early life in the neighborhoods of Brooklyn, the beaches on Fire Island and the manicured lawns in Peekskill, New York. She worked as a computer programmer and documentation analyst and writer before deciding to raise her children on her mother’s farm in central New York. She also worked in the fields of journalism and special education, and has a bachelor’s degree in cultural studies and communications. During her time on the farm, Kyla decided to raise her children to appreciate and work with the natural world by growing a lot of their own food, making their own things instead of buying them, and, of course, fermenting cabbage. In an effort to make the ferments more interesting for her children, Kyla experimented with texture and flavor and soon learned that anyone could enjoy this probiotic-rich food, even those who did not like cabbage or traditional sauerkraut. Her mission became sharing her decades of experience in the form of introducing the ferments