The recipes I share here on Food With Legs vary along a spectrum that runs from Old Favourites straight to What the Hell Experiments. This one happens to fall much closer to the latter end than the former. I was having friends over for dinner, had plans for rich and meaty pasta and main courses and wanted to start with a salad. I figured I could lay down an acid base and get everyone salivating for what was up next. And that’s how the “probiotic salad” that combines both my wild-fermented dill pickles and spicy Sichuan sauerkraut was conceived.
I am being a bit tongue-in-cheek by using that word “probiotic” in the title. Yogurt companies have adopted it–along with belly-dancing models and stomach-shapes lines–to make a back-handed claim about their products’ health benefits. The connection between live bacteria in food and the digestive health of those who eat hasn’t been definitely established, but I’m willing place a tentative bet that it will pan out–especially when the probiotic food is cultured with more than just a yogurt companies patented strains of lactobacilli. (more…)