Today, supermarket shelves and healthy restaurant menus are overflowing with kombucha, kimchi, craft kefir, and various soy pastes. Fermentation has become one of the biggest trends in modern dietetics. Bloggers and nutritionists claim that it is a panacea for all gastrointestinal diseases. But is it really so?

Today, the whole world is fascinated by fermented foods: Hollywood stars drink kombucha, and nutritionists advise kimchi and tempeh. However, we often forget that Ukrainian traditional cuisine has had powerful tools for maintaining health for centuries — its own fermented dishes. From ordinary sauerkraut to unique drinks based on the milk of a gray Ukrainian cow and herbs.