Fermented foods such as sauerkraut have long been thought to bolster probiotic health and vitamin-C levels that help protect the immune system during the cold-and-flu months. There’s a reason, aside from sheer industriousness, that Czechs spend summer afternoons pickling and preserving cabbage, cucumbers, and vegetables. If you’re interested in learning how to pickle there is a regular Prague workshop that teaches participants how to pack nutrients and winter immuno-boast into a jar.