We love the taste of fermented vegetables but there are health benefits.
The
fermentation of vegetables is thousands or years old. It is a a
simple and inexpensive way to preserve vegetables. The gut friendly
microorganisms also convert sugars/carbohydrates into acid helping
those watching one's blood sugar.
Fermentation
of vegetables keeps the vegetables raw, preserving enzymes and
enhancing B 12, folate, iron and vitamin C. It makes the nutrients
more available, supports one's immune system, and assists with
digestion. PLUS there are no chemical preservatives.
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