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.