Are you wondering why sauerkraut, kimshi, pickle, miso, tempeh, kefir is so good for you?
Fermented foods (or probiotics) are rich in live microbes that replenish your gut, helping it balance the right proportion of good bacteria for optimal health, weight loss, good mood and glowing skin.
The Chinese have been pickling cabbage into rice wine as early as 200 B.C. The Great Wall of China was built by 1000 of workers who were given fermented vegetables and rice daily for strength.
Captain Cook did not lose a single man to scurvy because he carried 60 barrels of sauerkraut on his ships during his 27 months at sea.
America is named after Vespucci Amerigo, who supplied Columbus’s ships with many barrels of pickles and sauerkraut.
The Germans brought sauerkraut to the new world. As the settlers lacked refrigeration, the cabbage were salted and stored in crocks.
Here are 10 healthy why for eating fermented foods:
- Rich in Choline, an amino acid needed for good liver function and helping with memory
- Rich in Vitamin C, one of the most important nutrient for good immune system, vision and helping with stress
- Rich in Minerals, fermentation help digest minerals like manganese, calcium and potassium
- Rich in Bacteriocins that protect against bacteria, virus, fungus and parasite
- Rich in Vitamin K and B
- Help detoxify toxins and heavy metal from the body
- Improve digestion by increasing hydrochloric acid in the stomach
- Prevent from cancer by helping to remove excess estrogen
- Help with fiber, it’s a delicious way to increase fiber on a daily basis
- Increase energy with Lactobacilli microbes that transform sugar into lactic acid which provides us with more energy
So how much fermented vegetables to eat?
Approximately 1/3 cup with each meal
How do I prepare my own?
Check my blog for recipes