How to Naturally Culture Vegetables | Basic Instructions for Fermenting Vegetables

June 20, 2013

Fermenting not only preserves food but also enhances the nutrient content. The action of the culture organisms makes the minerals in cultured foods more readily available to the body. During the fermenting process the bacteria also produce B vitamins and enzymes that are beneficial for digestion.

Culturing or fermenting a food involves the chemical process of breaking a complicated substance down into simpler parts, usually with the help of bacteria, yeasts, or fungi. Fermented food is considered a live food and the culturing process continues during storage to enhance the food’s nutrient content. All cultured vegetables have a natural tart flavor as the sugars and carbohydrates have been broken down and used up in the process. Cultured vegetables are a great option for low-carbohydrate diets.


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