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Preserving Vegetables With Lacto-Fermentation

Preserving vegetables using lacto-fermentation helps provide the best probiotics for your health.

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Fermenting Vegetables 

Before ample freezers and nifty pressure canners came along, people preserved food through a variety of different means. One of these methods, still effective today, utilizes naturally occurring microorganisms to create a lactic acid rich environment — as in kraut — that slows down the decomposition process. We’re talking about lacto-fermentation.

In addition to preserving vegetables, the process of lacto-fermentation partially breaks them down and makes some nutrients more available for uptake. Take sauerkraut, for instance: Sauerkraut is renowned for its high level of readily absorbed vitamin C. Historically, vats of it were squirreled away in cold cellars for long northern winters, or carried on ships to help prevent scurvy.

Health-wise, many of the live probiotic cultures in lacto-fermented food complement the bacteria in our stomachs. If you have plenty of good bacteria, it’s a natural fighting force against pathogens, helping to maintain your health. Incorporating lacto-fermented foods into your diet can help support beneficial gut flora, and gives new meaning to intestinal fortitude.



Basic biology

Red Cabbage

Making lacto-fermented vegetables is easy, and since the process promotes and maintains a highly acidic environment in the fermentation vessel, there is virtually no risk for botulism poisoning, even though the process is carried out in the absence of oxygen.






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