Fermented vegetables are a real blessing for our intestines and an incredibly valuable food. In our culture the fermented vegetable has unfortunately fallen into oblivion. In the past, fermentation was mainly used for shelf life, as there were no refrigerators at that time. This knowledge has been lost more and more over time. Many of you know sauerkraut, for example – but the way it is used today it is not what it once was. In this article you will learn what fermentation is all about and what it is good for.
Fermentation – what is that anyway?
The fermentation of food, especially vegetables, is the process of lactic acid fermentation. This takes place under exclusion of oxygen. If oxygen were present, the food would simply go mouldy. However, if oxygen is excluded during this process, the valuable fermentation results.
Lactic acid bacteria are anaerobic, which means that they do not require oxygen or would even harm them. The bacteria in our intestines are also anaerobic bacteria. They support our digestion and maintain a healthy intestinal environment. The lactic acid fermentation of food has the advantage that the bacteria accumulate and become more and more abundant. In addition, the lactic acid bacteria ensure that the substances contained in vegetables, such as carbohydrates and certain fibres and trace elements, are broken down and thus converted into even better substances. So the good in food is made even better. The good ingredients are also potentiated. For example, a vitamin is better tolerated and a mineral is even made available in the first place. An ordinary food becomes an absolute superfood.
In addition, these positive lactic acid bacteria multiply. The naturally produced bacteria are significantly better than all possible probiotics available on the market. Many bacteria are still unknown in research and therefore do not allow the development of probiotics that can act like fermented vegetables. This is because there are around 100 to 150 different strains of bacteria in just one type of fermented vegetable. For comparison, there are only about 10 to 15 different strains of bacteria in one tablet. The diversity and interaction of bacterial strains have a positive effect on the human microbiome.
Regular consumption of fermented vegetables will improve your digestion and therefore your immune system. Vitamins, minerals, enzymes, probiotics, phytonutrients as well as the lactic acid environment work well against fungi and other germs in the intestine. The absorption of food and vitamins improves and potentially pathogenic bacteria are displaced.
What should be taken into account when eating?
In the beginning you should not eat too much fermented vegetables, as this can lead to flatulence when the intestines work with the bacteria. Initially a small spoonful a day is sufficient. A slow approach to the optimal quantity is advisable. If the fermented vegetables are well tolerated, you can gradually increase the amount. You can eat it pure or simply add it to various dishes.
How to ferment?
Fermenting vegetables is child’s play and easy for everyone at home. In general, the following steps show how vegetables are fermented:
1. chop or grate the vegetables.
2. add salt to the vegetables and knead well until they become mushy
3. place the vegetables in a jar with a lid. If the vegetables’ own liquid is not sufficient, add enough liquid until the vegetables are under water to prevent them from rotting.
4. leave for 7 to 14 days and you have fermented vegetables This keeps in the refrigerator for several weeks.
Alternatively, coarse pieces of the vegetables (for example carrots or courgettes) can be soaked in brine and thus fermented.
Online there are some tutorials that explain exactly how to ferment properly.
We can especially recommend the page www.sauer-macht-gluecklich.de. The two fermentation experts Maria and Marco have specialised in providing interested people with everything to do with fermentation
to mediate. With the bonus code: „PraxisFamily148“Dubei of an order gets a small gift.
For both adults and children, the consumption of fermented vegetables is a valuable way to naturally promote health. Have fun trying it out.
