juliapickleFor thousands of years, it was the process of fermentation that made possible the safe storage of food. The good microbes in cultured foods become so strong and dominant that they keep pathogens and harmful bacteria out. It's how people protected themselves before refrigeration and made their food safe. Cultured vegetables are full of life force, and with a range of vitamins and minerals that are even more bioavailable than in their fresh form. Researchers at Cornell University tested levels of antioxidants and vitamin C in sauerkraut and found the average level of vitamin C in raw cabbage was 57 mg per cup, but when fermented the level was close 700 mg! The incredibly beneficial bacterial strain in cultured vegetables is called Lactobacillus plantarum (L. plantarum) it is a hardy strain that survives stomach acid with ease, and can make the full trip from your to mouth - to intestines - to colon - to colonize you in a powerful way, and combat any possible pathogens in your digestive tract.
Learn how to make your own lacto-fermented vegetables - I will guide you through the process and help you choose the best (simple and cheap) equipment, with no miraculous powders or fancy 100$ jars, pick up the tastiest veggies, and use them in a simple and efficient way (no waste!). In just over a week, you will be able to taste these magical creations coming straight out of your kitchen!#fermentation #sauerkraut #kimchi #guthealth #microbiome #culturedfoods #makeyourown