Fermented Vegetables

Fermented Vegetables

By Caroline


Fermented vegetables, such as sauerkraut, kimchee or pickles, are loaded with good-for-you bacteria and should definitely be included in one’s diet for a number of reasons. As the vegetables ferment, they become probiotic and retain their nutrients. In lactofermentation, lactic acid is created as the bacteria feeds on the vegetables’ starches and sugars. Fermented vegetables aid in digestion by balancing stomach acid and gut bacteria. More specifically, they help the body produce acetylcholine, an organic chemical, which supports the transmission of nerve impulses.  The good bacteria in fermented vegetables can kill some of the bad, and unlike typical carbohydrates, fermented vegetables are easy on the pancreas as they have already been “pre-digested” or broken-down. In this way, fermented veggies help one stay regular and are especially beneficial for diabetics or those intolerant to sugar. When the gut flora is healthy, the body is healthy and can absorb vitamins and nutrients more easily. So, the question is: How can I incorporate fermented vegetables into my diet?  Try adding them to salad, kelp noodles, stir-fry or spiced-meat for more punch and flavor. We love tuna salad with dill and sauerkraut, so make sure to check out that recipe on our website.



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