Why Should We Eat Fermented Foods?

Great source of probiotics.

Similar to those found in yogurt, probiotics produced during fermentation are known to have many health benefits including improved digestion, enhanced immune system and better brain function.

Excellent nutritional value.

Lactic-acid fermentation produces and enhances the levels of enzyme, vitamins and minerals.

Can be safer to eat than raw vegetables.

Raw vegetables can have E.coli on them but lactic acid produced during fermentation kill off the E.coli bacteria so they can’t survive in the acidic environment of fermentation.

Easier to digest than raw or cooked vegetables.

Fermentation breaks down hard-to-digest cellulose.

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

Not all fermented foods are pickled and not all pickles are fermented.

Pickles you buy in the supermarket have been preserved in vinegar. This guarantees a sour flavor and acts as a preservative. Using vinegar prevents natural fermentation from occurring and results in foods that offer no probiotic benefits.

Foods that we ferment ourselves, using just salt and water, create their own preservative called lactic-acid as a by-product of the fermentation process.

During fermentation, the starches and sugars in the food are converted into lactic acid by the bacteria lactobacilli. This whole process gives fermented foods their unique sour smell and flavor along with making them super nutritious and beneficial for digestion.