why start lacto-fermentation?
there is a difference between fermented and pickled vegetables. while trying to understand fermentation I needed clarification on these too.
the pickling process uses an acid or a brine (salty water). Fermentation uses only salt and de-chlorinated water.
fermentation can be a long process, maybe I will convince you at the end of this article to start.
improves digestion
fermented foods are rich with probiotics — live microorganisms crucial to good digestion, which can help your gut health and digestion.
probiotics can help restore the balance of friendly bacteria in your gut and alleviate some digestive problems.
As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic, and anti-atherosclerotic activity.
some research shows its role in reducing uncomfortable symptoms of irritable bowel syndrome (IBS)
nutritional value
this process can boost your vegetable’s nutritional value, other than probiotics, there are protein, fiber, antioxidants, and vitamins like vitamin b12( otherwise aren’t present in plant foods), so they are considered great resources for vegetarians.
Also, zinc and iron can contribute to boosting your immune system.
enhances flavor
Fermentation can transform the taste and texture of food, creating unique and delicious flavors.
Cabbage-based ferments like sauerkraut and kimchi have a sour and spicy flavor, while dairy-based ferments like yogurt and kefir are tangy and creamy.
concluding note
the increase in eating processed food has changed our gut bacteria, and adding fermented food to our diet will help restore the balance.
it has a key role in preventing obesity and diabetes
