We are still waging war on the bad bacteria in our guts by focusing on the good-for-your-tummy bacteria found in fermented foods. Sarah and Amy are in the thick of it … up to their elbows in cabbage. It’s a food fight of ancient proportions: Kimchi and sauerkraut — two iconic fermented foods, both made of cabbage and both originating in Asia centuries ago. And while Amy developed her love of Kimchi in adulthood, Sarah has always had a place in her heart for sauerkraut. The adventure begins …

But first, speaking of adventures, last week Amy introduced an exciting new adventure for our Eaters — Project Detox. It’s a initiative aimed at making healthy lifestyle choices in a FREE coaching environment where we learn from each other.

If you haven’t joined us, it’s not too late! Check out our Facebook group to be part of the conversation. We want you to share your healthy living tips with us and our community of Eaters. Get support and inspiration as we take on this challenge together.

Now, let’s dive into battle! But remember … no matter which side you choose, you can’t go wrong.

A Lesson In Souring Your Cabbage by Sarah Fermenting cabbage is a no-brainer for founding foodie Sarah, given her German and Pennsylvania Dutch roots and her love of pickled things. Turns out, sauerkraut is a close cousin of Amy’s Kimchi.

An Ode To Kimchi by Amy As we continue exploring the health benefits of fermented foods this month, there’s one that really stands out for founding foodie Amy: Kimchi. She remembers the first time she tried the pungent probiotic — and shares her own vegan-friendly version.

So this is truly a food fight this month, but not the way we usually mean it. This is about the battle of epic proportions going on inside your gut right now.

In one corner, we have good bacteria, feeding off healthy, whole foods—like kale. On the other side of the battlefield, there’s bad bacteria—like candida—demanding you fill their arsenal with more cupcakes.

May we suggest you join the legions of others fighting this same war by joining Project Detox … and resupply that good bacteria with the secret weapon it needs to keep the enemy in check?

We explain as we launch our September series on fermented foods.

Project Detox by Amy A six month adventure to discover a healthier you. Experts share insights as we explore patterns, and make incremental changes to break them. Will you take the challenge?

Why Fermentation? by Amy Fermented foods are essential to encouraging the growth of good bacteria in your gut. Here, we talk to two experts to find out why that matters … and what we can do to stay healthy.

We close out our month with a Sweet, Savory & Spin post from your founding foodies. It’s no surprise to see Sarah tackling Sweet, and it’s clear she’s got the LOWdown on “Food That Cool” with a cold food and an equally chilling main ingredient. Amy’s got a surprise in mind for Savory: hot peppers! She visits The Spread in Norwalk, Ct., for something spicy to take the heat off. And, last but not least, April brings us to the finish line with the Spin … and a cool ingredient from our first post of the month. She adds in another cooling food, and kicks it up with some tangy feta for a simple end-of-summer salad.

Sweet By Sarah There’s nothing better than capping off a hot summer day with a sticky sweet ice cream treat. Even better? Mix in a fruit with the power to cool you off even more. With that in mind, Sarah mixes up a batch of pale green kiwi ice cream to prove it can be done.

Savory By Amy While hunting for a savory dish to include in August’s Sweet Savory & Spin feature, Amy stumbled upon The Spread in Norwalk, Conn. Their grilled shishito peppers — what owner Chris Hickey calls “pepper roulette” — were the perfect fit. Peppers are cooling? Who knew!

Spin By April Yes, it’s true: summer is slipping away. So wouldn’t you rather be out enjoying it, than hovering over your stove? This super-quick recipe, combining both sweet and savory summer flavors, is just what you’re after. Spin it together, then head for the park. Stat.