Tuesday, June 9, 2015

Why We Ferment Vegetables

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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