Fun Facts of Fermented Vegetables

Fermented Vegetables.For hundreds of years, raw and fermented vegetables have been providing effective and efficient medicinal properties to mankind. These foods are able to provide you the ideal balance of gastrointestinal tract good bacteria.

Maintenance of acidity/alkalinity is significant for every body’s continuous well-being. With proper balance in your body, you can augment life longevity, control food cravings and create a healthy environment in your body so that your digestive system will function smoothly through increased presence of good bacteria in the intestines.

The raw fermentation of vegetables is basically foods having naturally occurring lactobacillus and essential enzymes. Commercially available and cultured vegetables are subjected to heat-pasteurization process that can destroy these bacteria. It is advisable to create your own fermented vegetables by purchasing fresh vegetables so that you are ensured to get highest quality bacteria able to assist you in maintaining health and longevity. Lactobacilli in fermented foods can enhance your digestive functions and enhances phytonutrients and vitamin content in your body. This bacteria plus lactic acid can promote health in your intestines and prevent harmful bacteria growth.

Several digestive problems like ulcerative colitis, peptic ulcers, cystitis, colic, food allergies and even other types of problems like vaginal yeast infections, etc., can be treated through these good bacteria existing in raw and cultured vegetables. These good bacteria provide assistance by working through the inner ecosystem at optimum level resulting to a stronger immune system.

Preparing cultured vegetables can be done simply by shredding/chopping vegetables (carrots, cabbage, onions, turnips, garlic, etc.). You can add fruits in the mixture, sea salt and/or Dulse or caraway seeds. Massage the mixture for about 10 minutes until you create a brine or juice. Pack the mixture tightly in a clean container or earthenware vessel. Cover it properly so that it is airtight and place a weight above (you can use quart Mason jar filled with water). This will be the one forcing out the water from the vegetables and then keep it submerged under brine solution. Use a clean towel to cover it. Keep the container in an environment with 59 – 71 degrees Fahrenheit from 3 – 7 days or more depending on your tastes and air temperature. Longer fermentation day will result to better taste, but not long enough to become rotten; you can taste it actually every day. This time frame is best for good bacteria growth exponentially as it convert sugars and starches to lactic acid. Be sure to remove surface mold that appears. Do not worry about the bad bacteria; the brine solution will take care of that. When you think the taste is good for you, take it out and store the mixture in the fridge.

Cultured vegetables can be a good tandem to any meal and can be placed in the refrigerator for as long as six months. This food is less expensive than the so-called probiotics, but still contains lactobacillus and essential enzymes that will not be depleted during the food’s shelf life.

Feel free to buy these healthy fermented products:

Carpe Diem Kombucha Tea, Cranberry, 16.9-Ounce Bottles (Pack of 12) Carpe Diem Kombucha Tea, Quince, 16.9-Ounce Bottles (Pack of 12) Kombucha Wonder Drink, Green Tea and Lemon, 8.4-Ounce Can (Pack of 24) Kombucha Wonder Drink, Asian Pear and Ginger, 8.4-Ounce Can (Pack of 24)

Naturally Fermented Dill Pickles in Cloudy Brine 32 fl oz Eden Foods Organic Sauerkraut Glass ( 12x32 OZ) Marmara Birlik Black Olives Hiper-800 g Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

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