Fermenting foods has become a lost art. Our ancestors did this as a preservation method prior to refrigeration. I wonder if they knew how good they were for them? Now we know that by fermenting, the sugars in foods are broken down to lactic acid which creates lactobacilli, a “Probiotic” or, beneficial bacteria. When eaten these beneficial bacteria end up in our large intestine (colon) where 70% of our immune system is located.
Benefits:
· Increase digestibility of food and absorption of nutrients
· Increase level of vitamins and minerals
· Support growth of healthy intestinal flora
· Antibiotic and Anticarcinogenic
· Supports immune function
Commercially processed Sauerkraut, pickles and olives have none of the beneficial bacteria due to pasteurization. Although Miso, Natto and Namu Shoyu are all unpasteurized.
I have wanted to make my own Sauerkraut for a while but was intimidated by the process. I finally deciced to give it a try after hearing a lecture by Sandor Ellix Katz of http://www.wildfermentation.com/ .
It is so easy!! The worst part is the mess you make in the kitchen but it is so worth it. I have also been experimenting with other fermented vegetables and Oat-gurt (like yogurt but not dairy). Check out my posts here:
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