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All You Need To Know About Fermented Veggies

Purpose: Preserve the food for a longer period of time 

Fermented pickles are not limited to cucumbers but can be made with cauliflower, radishes, onions, green beans, asparagus and a variety of other fruits and vegetables

Benefits:

  1. Excellent source of probiotics: Similar to those found in yogurt, probiotics are known to have many health benefits such as improved digestion, enhanced immune system & better brain function.
  2. Higher nutritional value: fermentation produces and enhances the levels of enzyme, minerals and vitamins such as Vitamin K.
  3. Easier to digest than raw or cooked vegetables: fermentation breaks down hard-to-digest cellulose.
  4. Safer to eat than raw vegetables: E. coli bacteria is killed during fermentation.
  5. Low in Calories 

Keep in mind that they are high in sodium:

  • Not good for people with hypertension
  • Causes water retention

Pickles made with vinegar: (Instead of salt + water)

  • Doesn’t lead to natural fermentation
  • No benefits from probiotics