06/04/2026
Philip Legge writes: My wife Mary and I founded our business close to 40 years ago on the principles of good nutrition, balanced exercise and stress management. We’re much more than just a fitness store! Remember, good nutrition fuels fitness. Without the right food or “fuel” we don’t go very far in fitness – or in life.
A fermented food that goes back to the beginning of recorded history is cabbage. Cabbage is the main ingredient in sauerkraut recipes, and should be eaten raw. It is full of good bacteria which keeps the unhealthy bacteria in check in the digestive tract. In Korea, they make a version of sauerkraut called ‘kimchi’, which is mainly cabbage, but they add a variety of other vegetables such as carrots, radish, onion, garlic, ginger, and red chili. It tastes a little different from plain sauerkraut, and is spicier, but not as tart. It also adds a much higher count of friendly bacteria because of the variety of vegetables. It’s interesting that kimchi can contain up to 250 billion live cells in a 250ml serving, whereas sauerkraut would be around 25 billion in a 250ml serving. So, kimchi has about 10 times the probiotic bacteria activity as sauerkraut. Kimchi and sauerkraut have to be raw and unpasteurized, because if they are heated it will destroy the probiotics.
Some doctors now recommend fermented foods, and probiotic capsules during and after antibiotic use to replace the good bacteria that has been killed by antibiotics. Fermented foods could be the missing link in some people’s health program. All throughout human history people have relied on fermented foods to maintain a high level of healthy probiotic bacteria in their bodies and digestive tract. Kimchi is one of the most potent fermented foods with the highest probiotic activity.
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