Sauerkraut, blue cheese and pickles hardly sound like the route to wellbeing. But fermented foods - left to age for anything from a few days to weeks before they're eaten - are the new health craze.
It comes from the U.S. of course, where it's become fashionable to ferment vegetables and drink kombucha - a fizzy, fermented tea drunk for centuries in China.
Now the science appears to back it up. Last week Cambridge University researchers reported that regular consumption of fermented low-fat dairy foods, such as yoghurt, fromage frais and cottage cheese, could reduce the risk of developing type 2 diabetes by 25 per cent over 11 years.
