fermented foods
Isn’t this homemade Kimchi beautiful? Its made of Napa cabbage, spring onion, carrot, garlic, ginger, red pepper and salt brine. It ferments for 3 days and then must be refrigerated. I can’t wait to try some. I hope my friend who made it brings some by!
Some fermented foods — including kimchi, sauerkraut and sour pickles, as well as yogurt, kefir and kombucha — can contain 1 million to 1 trillion live microbes per gram. With other foods, the microbes are killed by baking, pasteurization or filtering. These include tempeh, most soy sauces, beer and wine, as well as any shelf-stable fermented foods.
Did you know that fermented foods contain:
✔️ Decreased Sugar
✔️ More Nutrients
✔️ Healthy Bacteria
✔️ Natural Food Preservation
✔️ Better Proteins
Fermented Foods have been exposed to yeast or bacteria, or other natural fermenters. These fermenters eat natural sugars and starches in the food, thereby changing it.
What changes take place? Fermented foods contain:
✔️ Decreased Sugar
✔️ More Nutrients
✔️ Healthy Bacteria
✔️ Natural Food Preservation
✔️ Better Proteins
It’s these qualities that make fermented foods amazing for health.
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