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
- 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.
- Higher nutritional value: fermentation produces and enhances the levels of enzyme, minerals and vitamins such as Vitamin K.
- Easier to digest than raw or cooked vegetables: fermentation breaks down hard-to-digest cellulose.
- Safer to eat than raw vegetables: E. coli bacteria is killed during fermentation.
- 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